This is what 13 lbs. of fresh Ontario apples looks like…after I get through with it. Normally when I make applesauce it’s in small amounts as my meal planning calls for. There have been many times though, when I’ve had a nice pork roast or pork chops and wished I had apples to make sauce. So, I decided to can some. I bought a handy tool to go with my Kitchen Aid stand mixer and this made the process so much easier. No peeling, no coring, just washing cutting and cooking it down to soften the apples.
After filling my large stock pot with my washed apples and half a cup of water, I let them cook down for about 45 minutes, stirring frequently so they didn’t stick or scorch. Then I spooned them into the Kitchen Aid vegetable strainer and it removed all the seeds and peeling and left me with a wonderful bodied applesauce! I returned this sauce to a clean stock pot and brought it to a boil again, I did add a little sugar as they were quite tart and of course some cinnamon. I filled my clean jars, removed the air and followed safe canning guidelines. I boil water bathed them for 20 minutes and made sure they sealed.
I love the colour you get when you can leave the peel on while they soften and cook down. They say the best part is the peel so I feel good about getting those nutrients out and into my sauce.
This will be such a handy treat to always have sauce on hand. Click the pictures to enlarge. Thanks for visiting my blog!!