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3 lbs sweet & tart apples, a mixture of 1/3 Granny Smith and 2/3 combination of your favorite red apples like Gala, Ambrosia or Honeycrisp is best. The Granny Smiths give the applesauce a crisp, tart taste you don’t get from any other apple.
1/2 cup water or apple cider
Juice of 1/2 lemon, seeds removed or approximately 1 tbsp.
Wash, peel and core apples, cutting into slices or large chunks. In a large pot, bring to a simmer over medium heat with the lemon juice and water or apple cider for approximately 30 minutes or until soft. Stir frequently and add a bit more water or cider if it starts to scorch. Let cool slightly and puree with an immersion blender. You can also use a stand blender, but allow the mixture to cool significantly before you put into a blender. If you prefer chunkier applesauce, you can just use a potato masher.
Refrigerate applesauce for up to 10 days.
For longer storage, you can freeze it in glass jars, plastic containers or zip-lock bags. If freezing in jars, allow some headspace in the jar for the contents to expand as they freeze. For water bath canning: Pour applesauce into your prepared jars. Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 15 minutes for half pints and pints, 20 minutes for quarts.
When time has elapsed, remove jars from canner and let them cool on a towel-lined countertop.
To store, remove rings and keep in a cool, dark place. Applesauce will keep in storage for up to one year.
Enjoy your applesauce as is, or use it as a condiment for pork. Or, use applesauce in baked goods like this spiced applesauce cake!