THE BEST HOMEMADE APPLESAUCE
After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield about 5 cups
Number Of Ingredients 5
Steps:
- Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
- Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
- Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
APPLESAUCE
Provided by Ree Drummond : Food Network
Time 35m
Yield 6 to 7 cups
Number Of Ingredients 5
Steps:
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Nutrition Facts : Calories 151 calorie, Sodium 4 milligrams, Carbohydrate 40 grams, Fiber 5.5 grams, Protein 1 grams, Sugar 32 grams
APPLESAUCE (BULK, CANNED)
Wondering what to do with that bountiful fall apple harvest? Here's an easy, safe way to can the apple sauce and enjoy your harvest all year Includes step-by-step directions for canning and apple leather.
Provided by wyojess
Categories Lunch/Snacks
Time 1h30m
Yield 60 serving(s)
Number Of Ingredients 5
Steps:
- Wash canning jars and place in a 200 degree oven.
- Fill hot water canner 3/4 full and bring to a boil.
- Steam apples until the skin splits.
- Run through a sauce maker with seeds and skins still attached (I use a Roma sauce maker, but if you don't have access to something like this just peel and core the apples and then steam them until mushy and smash them through a strainer or ricer).
- Place sauced apples in a very large pot.
- Add sugar and sugar to taste (will take quite a bit of sugar for very tart apples or crab apples).
- Add lemon juice to sweeter apples to taste or the sauce will taste rather flat.
- Add water until the apple sauce is a little thinner than you would normally like it. It will thicken a little after canning.
- Bring sauce to a boil over medium heat. Stir often!
- After sauce is boiling gently, pour boiling water over brand-new canning lids in a small saucepan.
- Place HOT applesauce into HOT jars and quickly cover with a HOT canning lid and WIPE JAR RIM CLEAN (fill up to 1/4 an inch from the top). Quickly screw rings on jars firmly. I usually do 4 jars at a time unless I have help.
- After you have enough jars done to fill the hot water canner to capacity, boil pint jars in hot water for 15 minutes for elevation of 0-1000 feet; 20 minutes for 1001-3000 feet, 20 minutes for 3001-6000 feet and 25 minutes for 6000+ feet. Add 5 minutes for quart jars.
- Remove jars from canner and allow to cool. Jars are safe for storage if you can press on the tops and they have no give (try one that is not sealed to see what I mean).
- After cooled, slightly loosen or remove rings. Label jars with contents and year. Store in a cool, dry place. Enjoy!
- ******TIP: To make apple leather, simply place applesauce on a cookie sheet covered in plastic wrap. Dry in the oven at 180 degrees for 12+ hours(or use a dehydrator as directed). I store mine in the refrigerator and a year later they're still nice and soft.
Nutrition Facts :
CANNED APPLESAUCE
Don't let any apples go to waste this fall, use this applesauce recipe to can your apples to enjoy all year. It only takes 3-4 ingredients depending on if you want to add cinnamon flavor. Don't just sit there, get canning applesauce!
Provided by BHG Test Kitchen
Time 1h40m
Number Of Ingredients 4
Steps:
- Core and quarter apples. In an 8- to 10-quart heavy pot combine apples, the water, and, if desired, stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until apples are very tender, stirring often.
- Remove and discard cinnamon, if used. Press apples through a food mill or sieve. Return pulp to pot. Stir in enough of the sugar to sweeten as desired. If necessary, stir in an additional 1/2 to 1 cup water to make desired consistency. Bring to boiling, stirring constantly.
- Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 80 kcal, Carbohydrate 21 g, Sodium 1 mg, Sugar 18 g, ServingSize 6 pints or 3 quarts, UnsaturatedFat 0 g
APPLESAUCE (FOR CANNING)
This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements.
Provided by JillAZ
Categories Sauces
Time 1h20m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Peel, core and quarter apples.
- You will need 3 to 3-1/2 pounds per quart of applesauce.
- Place in large saucepot.
- Cook apples with just enough water so they don't stick.
- Cook over medium heat until soft.
- Puree in food processor or food mill until smooth.
- Return to pan and bring to a boil.
- You may add sugar if desired.
- Taste to see how sweet the apples are.
- You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
- Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
- Remove air bubbles and adjust two piece caps.
- Process pints and quarts for 20 minutes in a boiling water canner.
- If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
- Prep time is an estimate as it depends on how many quarts of sauce you are preparing.
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