Like most toddlers my girl goes on favorite foods kicks where she’ll request one thing, and only one thing, every single meal. Her longest standing request is applesauce. But not just any applesauce, homemade applesauce. That’s right, rarely can I convince her to gobble down the store bought version. Girl’s got preferences! Luckily, it’s not too hard to whip up and honestly, it’s kind of therapeutic to peel/core/slice a box of fresh apples and then have the kitchen smelling like a sweet orchard.
- Apple Peeler/Corer/Slicer from Pampered Chef, this is a must, I wouldn’t make applesauce without it!
- Large stock pot with lid
- Potato masher
- Food Mill
- Freezer jars
- 5 pounds of apples (Fuji and Gala are both great choices and you can also request seconds from a local farm)
- 3 teaspoons cinnamon
- Optional: 3-5 tablespoons of sugar
- Peel, core and slice your apples. Place apples in a stockpot full of water to reduce browning.
- When apple preparation is complete, pour off all but 1/4 cup of water. That last bit of water in the bottom of the stockpot will help the apples not stick as they cook.
- Turn heat on low and check every 10-15 minutes, stirring and breaking down as you stir. This process allows the apples to simmer/steam.
- Once completely softened gently mash with a potato masher to desired consistency.
- Season with cinnamon, stir well. Taste and determine if any sugar is needed.
- Turn heat off, cover with lid and allow to steam for 15-20 minutes.
- Place the food mill on top of a large bowl and scoop the coarse applesauce into the food mill and churn.
- Allow to cool to room temperature.
- Scoop smooth applesauce into freezer jars, leaving 2 inches space on the top for freezer expansion. Place jars into the freezer and enjoy within 3 months.
A few extra thoughts … Five pounds of apples will usually yield 5 pints of applesauce. This same recipe can be canned, but obviously that’s a whole other batch of steps. I’ve found we go through it fast enough that freezing works just fine.