So far this year I’ve made applesauce out of nearly four bushels worth of apples. A bushel is 42 pounds, if you’re wondering. That’s A LOT of apples, but I didn’t buy them at once. I got them on sale at various times this fall, and we ate a lot of them out of hand but the rest were sauced the easy way.
If you are busy and openminded about your applesauce, this method may be for you. If you are staunch in your belief that applesauce should not contain peel and should be canned in glass jars, this method is not for you. We love you anyway and will leave you to your labors.
1) Get apples. Wash them.
2) Cut apples in quarters, cut the cores out, cut again (basically just slice the apples like you were going to eat apple slices. Not too thin, not too fat, maybe 8 slices per apple). Don’t peel them.
3) Throw the cores away. Throw the slices in a big stock pot.
4) Put a little bit of water in the pot. How much? A little. Like half a cup or something. Just turn on the faucet and count to three or so.
5) Toss a cinnamon stick in there with the apples and water, if you have one. If you don’t have a cinnamon stick, that’s ok, just sprinkle some powdered cinnamon on top. If you don’t have some powdered cinnamon, just skip this part.
6) Bring to a boil and then simmer on low until the apples look sauced up. You can stir if you want, or don’t if you don’t want. When it looks like applesauce and not chunks of apple, it’s done.
7) Add sugar to taste, or don’t add sugar if you’re not into sugar. If you’re not into sugar, wow, you are strong like bull. Just don’t add the sugar before you cook the applesauce or it will burn to the bottom of the pan.
Now you have tasty homemade applesauce. Yes, it has peel in it. I like that part, actually. After you eat some of the applesauce for dessert after dinner and have some more for breakfast the next day, you can put the leftovers in a plastic freezer bag and freeze it for later. That way you don’t have to can it if you lack pantry space (like I do) or don’t have time for all that (like I don’t) or are afraid of The Bot (that’s short for botulism, and yeah, I fear it).