Sunday, November 12

Chunky Applesauce

I love chunky applesauce and fondly remember nearly always having it with pork chops when I was young.
Chunky Applesauce makes a great side dish, garnish or is just yummy with a pork roast.
But these days, nearly all the commercially produced applesauce is made with high fructose corn syrup so I rarely get to enjoy it.

While spending a girl day with my daughter Alexis and Daughter-in-law Jennica, we found a small family owned farm market selling various types of apples.  The family has dozens of apple trees and sell the apples in baskets and buckets using the honor system. 

We bought a lot of apples with the intent to make our own Homemade Chunky Applesauce and also jam and oh my gosh I'm in love.  
This will now be on my list to make every fall when apples are in season!



Uses for Chunky Applesauce:
  • On toast or biscuit
  • Topping for Cheesecake
  • For quick apple crisp
  • Mix in oatmeal or yogurt
  • Over ice cream
  • As a natural dessert for kids
  • As a side dish
  • Use as a garnish for pork or chicken
  • Use in apple danishes or other desserts
  • Give as gifts

Farm fresh organic apples


I used three or four different recipes from cookbooks I have and other recipes found on the internet and came up with a version of my own. I used the newest Ball Blue Book for the recommended canning method.

Tips:

If you're using mostly sweet apples you can cut back on the sugar.
The Vanilla adds an extra wonderful nuance to the recipe
We "heart" apples
The butter is to help stop the mixture from foaming
You can increase or decrease the cinnamon to desired taste
Make sure to use a good quality all natural apple juice for the best flavor
I gave "dozen" as the measurement for apples, ours were organic small to medium apples
1 pound of apples is approximately 4 small apples


Homemade Chunky Applesauce

About 4 to 5 dozen various apples
1 cup all natural apple juice (I use Mott's)
2 tablespoons lemon juice
2 cups brown sugar
1 cup white sugar 
1 1/2 tablespoons cinnamon
1/2 teaspoon butter flavoring (optional)
1 teaspoon vanilla
1 tablespoon real butter (to keep it from foaming)


Peel apples


Wash, peel and core the apples.  Cut each apple into 8 slices.
Combine all ingredient in a large stock pot, stirring gently and mixing well. 
Cook over medium heat bringing mixture to a low boil. 
A low boil is when a small bubble or two will pop up to the surface every second or two.


Mix all ingredients in a large stock pot

Reduce heat and simmer until apples are somewhat soft.  
Using a potato masher, smash about half of the apples in the mixture or until desired consistency.  
I like lots of chunks of apples left in my applesauce! 

To Freeze:
When Chunky Applesauce is completely cool, pack into airtight freezer containers.  Leave a 1-inch headspace and freeze.  Frozen applesauce can be stored for a year at 0 degrees Fahrenheit. 


A spoonful of steaming simmering yummy Chunky Applesauce!


To Can:
Wash and sterilize pint canning jars.
Prepare hot water bath canner.
Ladle hot applesauce into hot jar, leaving 1/2 inch headspace. 


      

Remove any air bubbles.  Clean the jar rim and attach the 2 piece lid, but just until fingertip tight.
Place filled jar in the prepared water canner. Repeat until all jars are filled.
Make sure the water in the canner covers the jars by at least 1 inch.
Once canner is full, bring water to a rolling boil and process pints for 20 minutes. 




Turn off heat and remove jars.  Do Not Tighten Lids!
Let cool for at least 12 or up to 24 hours before disturbing.
Test seals, wipe jars, label and then store in a cool dark location. 




I finally have my Halloween decorations down from our Fall Party and I'm now busy making a Thanksgiving dinner menu and shopping list. Yikes,  Fall is going by so fast!!

Elizabeth


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