Perfect Homemade Cinnamon Applesauce
When I was young and misguided I was against anything pumpkin in the fall. Sadly, I blame this on a bad experience with pumpkin pie. So when fall came I loved everything apple from pies, to dumplins, to baked, and sauce. I did not fully venture into homemade until our son was born. I breastfed exclusively for 5 1/2 months and during this time kept seeing recalls pop up on all the facebook mommy groups on different kinds of baby food. Being the natural worrier I am I just knew I'd be that parent who had just fed their kid something and see a recall so I decided to just keep making his food myself (albeit outside of my body). He didn't have his first restaurant meal until 15 months and it's still rare. At first this became a bit of an obsession from tortillas to oatmeal to purees it was all homemade but it has morphed into our healthy life and I've now decided to embrace it and the benefits it can bring! This week my mom and I decided to take the super cheap apples we found at the local farmer's market last week and make some yummy homemade apple sauce for the winter. We used what they had which were macintosh and honeycrisp but you can use any variety of apples. Just keep in mind that if you use tarter apples you may need a little more sugar. We canned it and sealed the lids so that it will last all winter but let's be honest we will probably do at least one more batch because my toddler loves it. It is easy, healthy, vegan, and super versatile! You can add it to pancakes, muffins, cookies, oatmeal (Thomas' favorite way), and the list could go on and on! Ingredients
4-5lbs of apples
1 cup water
1/2 cup organic brown sugar
not quite 2 tbs cinnamon
1/4 tsp each pumpkin pie spice and allspice
First take some lovely apples
Peel them and core them.
You can take the peel and add it to you compost or you can throw it in the oven at a low heat on a cookie sheet to dry (or use a dehydrator if you have one) and make a yummy snack for squirrels and deer.
I sliced mine on the thinner side because they cook faster that way. Add them to a large pot with the water. I cook for about 5-10 minutes before adding the sugar and spices and then let them all cook down.
This picture just makes me hungry!
While this is going on get your cans ready!! Heat your water to boiling and submerge jars for 1 minute. Put lids only in a bowl cover with boiling water. Remove jars carefully and they are ready to be filled.
When apples are ready you can use a potato masher to mash them or throw them in the batches in the food processor or even the blender until they are the consistency you want. I love mine smoother. Make sure you taste here to make sure it is to your liking so you can season the entire batch before you put them in the cans.
Use a widemouthed funnel fill the jars up leaving a little over 1/2 space. I absolutely love the color of the sauce which comes mainly from the brown sugar and spices, so pretty!!
Put on lids and rings but not super tight and carefully place the jars back in the boiling water making sure the water covers the jars by at least 1 inch. Make sure jars do not touch (it helps if you have a handy basket like my mom does). Cover with a lid and let process for 10 minutes for pints and 20 minutes for quarts. Remove carefully, let cool completely, and store. Here is a picture of our finished product!
Happy Fall and Happy Cooking!!