Monday, September 19, 2011

Chunky Cinnamon Applesauce

Apple season isn't over for us until I have made some of this delicious chunky applesauce. It is so yummy straight from the bottle! We love to serve it over waffles for breakfast. It is also delicious served warm with a scoop of ice cream or whipped cream for dessert. I love having a couple dozen of these bottles in my storage every year.

Begin by peeling your apples. Be sure to use an apple variety that will hold its shape after cooking. Some varieties are really only good for making sauce once they are cooked. My dad has red and golden delicious trees so I usually make this chunky sauce out of the apples we pick at his house. But many other varieties would work also.

Core and chop your apples.

Put the chopped apples in a pan of water. You want to keep the apples covered with water so they don't turn brown.

Drop a few vitamin C tablets in the water and let them dissolve. This also helps in keeping the apples from turning brown. You could use Fruit Fresh instead, but it is a lot more expensive and it never hurts to have extra vitamin C in our diet.

Once your pot is full, turn on high and bring to a boil. Cook until the apples are soft.

Drain, but reserve the juice so you can add some back if needed.

You'll add cinnamon, vanilla, and sugar to taste. I usually add about 1 tsp vanilla to a large pot and about the same amount of cinnamon. I then add sugar and taste.

Mix everything together with a potato masher. Mash some of the apples, but leave it chunky.

Here's my finished pot. I didn't add any juice back to this batch. The consistency was just right. Save the juice and let it cool down. My kids love to drink it.

Ladle into jars. Each pot only does 3-4 quarts. I store my bottles in the fridge and work on this project over a few days time until I have enough to fill my cooker.

Process in a boiling water bath for 20 minutes. Adjust for altitude if necessary.

Chunky Applesauce

Vitamin C

Fill a large pan half full with water. Dissolve 3–4 vitamin C tablets into the water (or use Fruit Fresh to keep apples a light color.) Peel and chop your apples. (Choose a good cooking variety that will hold its shape when cooked. My parents have red and golden delicious trees so I usually use these varieties.) Add to the water. Make sure your apples stay covered with water. Bring to a boil. Simmer a few minutes until apples are tender. Remove from heat and drain most of the liquid off into another pan. I reserve the liquid to use with another batch of apples or to add a little back to my batch to get the right consistency. Mash warm apples just a bit with a potato masher. Add a little juice back in with apples, if needed to obtain the desired consistency. Sweeten to taste with sugar and cinnamon and just a touch of vanilla. Ladle into warm jars and process quarts for 20 minutes. Adjust time for elevation as needed.

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