My neighbor has an apple tree that produced a huge crop this year. So, she brought over a sack full. Now I am quite picky with what type of apples I use in baking, and I wasn’t sure what kind of apples these were. So, I thought, why not just make some applesauce? Years ago, I would get bushels of apples and would can (process) the applesauce in glass jars. Well, there’s just the two of us now, and I don’t can anymore, so I decided to just freeze the applesauce. I know applesauce freezes well…remember applesauce frequently came in those TV dinners years ago, and it always tasted good. So I looked in my old recipe cards, did a few adjustments and walla! You may need to adjust the amount of sugar depending on what type of apples you use. I suspect the apples I used in this recipe were Jonathans as they were tart with a little bit of sweetness. You can make this in your slow cooker…just reduce the water to 1 cup and cook on low for 6 hours. More water can be added if needed.

Applesauce (Freezer)

Recipe by Diane BeckerCourse: Uncategorized

Servings

4 pints

servings

Ingredients

6 pounds apples, peeled, cored and chopped
2 cinnamon sticks (or 1 teaspoon ground cinnamon)
1/8 teaspoon ground nutmeg
½ cup granulated sugar
½ cup brown sugar
Juice of 1 large lemon
1 ½ cups water
¼ teaspoon salt

Directions

Put all ingredients in a large pot.
Bring to a boil and then reduce flame to low.
Cover pot and simmer for 30 minutes, stirring after 15 minutes.
After 30 minutes, taste the applesauce and add more sugar if needed. ( If more sugar has been added, continue simmering for another 15 minutes to dissolve the added sugar).
Remove the cinnamon sticks and either mash any remaining chunks of apple or use an immersion blender until desired consistency has been reached.
Let cool and transfer to freezer safe containers and freeze.