Let’s talk apples. One medium apple contains about 4 grams of soluble fiber, half the daily fruit quota, and a fair amount of vitamin C. This makes for quite a satisfying sweet snack. All for only 100 calories!
Even though we’re not quite in apple season, our trees are bursting with ripe ones. As in, oh, 60 pounds. We spent a good chunk of this week harvesting, chopping, freezing, and canning apples. One of our favorite forms of apple is applesauce. Not only is it a tasty snack on its own, it’s awesome in baked goods. Here is how I turned 30 pounds (16 pints) of apples into applesauce-
What You’ll Need–
30 pounds of apples, chopped – adjust the amount for your lifestyle, of course
4-6 C sugar – this is totally optional. depending on how sweetened you’d like it
cinnamon – also optional
6 TBSP lemon juice
16 pint jars
Chop as many apples as you can stand. Apparently 30 pounds is my limit. My partner in crime was more than happy to amuse me while I chopped.
Here’s the next apple, mom. There are a bajiliion more in here. Keep chopping.
Sterilize your jars and lids in simmering water. Combine the apples and just enough water to keep them from sticking in a pan. Bring them to a medium boil, reduce to a light boil and stir occasionally, until they are tender. Remove them from the heat and let cool a few minutes. Transfer them in batches to a food processor and puree to desired smoothness. We made this batch smooth for ease. We have reusable pouches we fill and the chunkier the sauce, the harder it is to squeeze out. I also prefer smooth applesauce in my baking.
Pour the sauce back into the pan. Stir in the lemon juice and sugar. Bring the sauce to a medium boil, stirring often. Spoon the hot applesauce into hot jars, leaving 1/2 inch head space. Put the lids on the jars and process in a boiling water canner for roughly 20 minutes. Check the lids in a few hours. There shouldn’t be any flexing.
Allow to cool completely before storing. Enjoy!