Learn how to make homemade applesauce. This recipe is made without any added sugar and can be frozen for the future.
It’s the final Tuesdays in The Garden for the year, and today we are talking about preserving. I remember my mother making homemade applesauce from an old apple tree that grew in the back of our property. That’s what I’m making today.
Don’t forget to check out the other great preserving ideas at the bottom of this post.
I don’t have any apples growing on my property but we do have a fabulous farmer’s market nearby that carries tons of great farm fresh produce. One of them is Dawson’s Orchards. Recently we picked up a delicious box of stone-free peaches and this box of apples.
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Yes, it takes a while to peel and chop the apples, but then you can easily make the applesauce by cooking it on the stove. Sort of like mashed potatoes but with much less water.
I was able to fill 12 pint mason jars with a little left over from the 24 apples. Some I gave away and some were placed in the freezer for future use.
Freezing Homemade Applesauce?
Yes, you can freeze the applesauce in mason jars or freezer bags. Just remember to leave space at the top for expansion.
According to the National Center for Home Food Preparation, you can freeze applesauce for 8 – 10 months.
So why does my label say 3 months? Well, I know that in my house anything frozen for a long time is less likely to ever get eaten.
If you would like to use these cute apple labels for the top of the jars just click on the image for a pdf page of labels.
This homemade applesauce is a good source of vitamin C and provides a decent amount of fiber for your diet.
Also, did you know that you can substitute applesauce for oil in when baking things like brownies?
Just another good reason to make a big batch of your own, no sugar added applesauce this season.
- 24 apples peeled and chopped
- 1 cup water
- 2 teaspoons cinnamon
- Place apples and water in a large heavy bottom pot.
- Cook on medium heat covered for about 10 minutes.
- Remove lid and stir.
- Continue cooking for another 10 minutes or until the apples are soft.
- Remove from heat let cool.
- Stir in cinnamon.
- Fill pint jars leaving 1/2 inch open at the top for expansion if you are going to freeze them.
- Makes about 1 dozen pint jars.
- Keep refrigerated an eat within one week. Otherwise, freeze for up to 3 months.
Now let’s see what my fellow Tuesdays in the Garden friends are sharing this week.
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