Slice apples- I didn't take the skins off, but most people do. I have a Vitamix that completely pulverizes EVERYTHING!
Put them in a large pot with just a cup or two of water to steam them until they are soft.
Blend them until smooth. I added a bit of honey and cinnamon.
Pour into the cans, and can in a water bath canner. Applesauce takes about 20 minutes (for pints and quarts) in the canner. Cool and Store!**Fresh applesauce is even better tasting and better for you, and will last about a week in the fridge. Just cut up the apples and process in a food processer with honey and cinnamon until it is the consistency you want (you can put it in the blender for really smooth- we use the fp so it is a bit chunky).
1 comment:
MMmmmm! Looks fabulous. And I LOVE the idea of leaving the skins on. Those bits that remained on mine were pretty darned rough in the sauce. Perhaps a better blender is in my future...
Meanwhile, just thought I'd share that we're having wonderful luck here with apples sweet enough to forgo any additional sweetener (though the additional flavor of honey sounds like a lovely). E has become our master of spices and typically adds cinnamon and cloves, though next batch she'd like to try with nutmeg.
Is the additional honey to increase the sugar content for canning. Would mine spoil if canned WITHOUT additional sugar?
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