Applesauce
I really like this recipe, but it didnt keep well. Maybe dont add as much cinnamon next time?
I really like this recipe, but it didnt keep well. Maybe dont add as much cinnamon next time?
- Carbohydrate 1.8444965625 g
- Cholesterol 0 mg
- Fat 0.00688458333333333 g
- Fiber 0.0175239582806826 g
- Protein 0.00570697916666667 g
- Saturated Fat 0.00118338541666667 g
- Serving Size 1 1 quart (6g)
- Sodium 0.208020833333333 mg
- Sugar 1.82697260421932 g
- Trans Fat 0.00333367708333333 g
- Calories 7 calories
Step-by-step
- Wash & chop apples. Do not peel them.
- Put about 1 inch of apple juice on the bottom of a huge, thick-bottomed pot.
- Put lid on and heat on high.
- When it is really boiling, turn it to medium-high until the apples are soft through & through.
- Press through a food mill.
- Put applesauce in a large pot.
- Add cinnamon to taste.
- Add sugar to taste.
- Warm applesauce & keep hot until ready to put into jars.
- Fill jars to within 1/4 inch ot the top, wipe rims, seal lid.
- Boil in boiling water canner for 15 minutes for pint jars and 20 minutes for quart jars.
- Remove & cool jars.
Smooth, naturally sweet fruit purée coats the tongue with a clean, tart finish when prepared without peeling the fruit. Leaving the skins intact imparts both a deeper hue and extra pectin, which acts as a natural thickter during the cooking phase. Combining multiple apple varieties balances the tartness of culinary cultivars like Rome with the sweetness of Honeycrisp or Gala.
Fruit Selection and Thermal Processing
Combining sweet and tart apples eliminates the need for excessive refined sugar adjustments at the end of the cooking process. Cooking the fruit in a thick-bottomed pot prevents scorching while steam softens the cellular walls of the apple pieces. Passing the hot fruit through a mechanical food mill separates the fibrous skins and seeds from the smooth purée efficiently. Maintaining a temperature that keeps the mixture boiling during the initial soften phase ensures uniform cell breakdown.Dietary Adaptation and Storage
Preserving the hot purée in a boiling water canner for 15 minutes for pint jars creates a shelf-stable product for long-term pantry storage. Naturally free from dairy, gluten, nuts, and animal products, this basic recipe requires no specialized substitutions to accommodate common dietary restrictions. Adjusting the amount of ground cinnamon added during the final warming stage prevents the spice from overpowering the natural fruit flavors over storage time.
