Comments on: Make Your Own Applesauce

By: Ed

Ed — Sun, 27 Sep 2009 12:24:43 +0000

if you you use fresh apple ciger instead of water you'll get a much more applely flavor most cinders are a mix of 5 or 6 different apple juices. it gives the finished product a wonderfully complex flavor

By: Robyn

Robyn — Sat, 26 Sep 2009 00:32:07 +0000

I love making applesauce in the fall. I make a big batch in my crockpot and then freeze it. My family won't even touch the store boughten stuff anymore!

By: Alane

Alane — Thu, 24 Sep 2009 01:23:37 +0000

When I make applesauce I go to the farmers market and buy an assortment of apples. Then, I core and peel them. I add about 1/2- 1 C of water into a 5-8 qt dutch oven pot and boil until they break down
Then I use an immersion blender and blend but I like it chunky so I don't do too much. When I let it cool off I put in a cinammon stick and scrape the seeds only from a whole vanilla bean. The flavor is great
Remember to remove the cinammon stick

By: Chris

Chris — Wed, 23 Sep 2009 23:03:50 +0000

Thanks, Dana – Great article! I'm new here, so I hadn't seen it yet.

By: Jan Glidewell

Jan Glidewell — Wed, 23 Sep 2009 17:43:51 +0000

I can applesause every year and you do not add water when your cooking your apples. Apples will make there own juice. Just make sure and turn your stove on low to medium and bring your cooked apples to a boil. Once you have cooked them to where they are mushy you can put them in a blender to get the smooth consistency like what you buy in the store. Then pour that mixture back into your pan your cooking on the stove, bring to a boil fill jars seal with lids and rings and they usually will seal themselves.

By: Celeste

Celeste — Wed, 23 Sep 2009 17:40:38 +0000

The article says the food mill will smooth the sauce and also remove seeds or bits of skin.

By: janice

janice — Wed, 23 Sep 2009 17:12:07 +0000

Really? Don't core the apples? What about the seeds?

By: Rachel

Rachel — Wed, 23 Sep 2009 15:52:10 +0000

The secret I learned from my grandma is to add red-hot candies (the little heart shaped ones) while the apples are still hot. They melt right in and give a sweet cinnamon flavor (plus a pretty pink color)!

By: danawhite

danawhite — Wed, 23 Sep 2009 15:18:46 +0000

Hi Ann-
You don't want the apples to be submerged – pour in enough water to cover them half way up, like you said.

By: D. Butler

D. Butler — Wed, 23 Sep 2009 15:15:47 +0000

Good suggestions. I'm really into homemade, home grown products & preservation. I prefer canning to freezing most items, however. I do freeze roasted tomatoes, cherry tomatoes, okra, some peppers and all beans & peas, I can applesauce, apple butter, apple jelly and all fruits and vegetables with a high acid content. It's tastier, "greener", since glass jars are completely reuseable and recyclable, and WAY more convenient. For clear instructions on home canning, using a water bath canner or a large enamel pot, go to the National Center for Home Food Preservation @ http://www.uga.edu/nchfp. Good recipes are listed, as well. I'm off to buy another bushel of apples for apple sauce, my two types of apple butter (savory & sweet) and apple jelly! Hurray for gardens, farms & markets! P.S. I often make my applesauce & apple butter by cooking the apples and/or peelings & cores overnight in the slow cooker. Very easy and tasty.