Chunky Applesauce

I love chunky applesauce and fondly remember having it with meals when I was young.  

chunky Applesauce makes a great side dish, garnish is yummy with pork especially a roast but is also good served over ice cream.

While on a girl road trip with my daughter Alexis and Daughter-in-law Jennica, we found a small family-owned farm with a market selling various types of apples.  

We bought a lot of apples with the intent of making our own Homemade Chunky Applesauce and 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 biscuits
• 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

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Farm fresh organic apples

I combined three or four different recipes and came up with my own version of chunky applesauce, and 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.
• The butter is to help stop or at least reduce 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 to 5 small apples

We "heart" apples

Homemade Chunky Applesauce Recipe

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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 reduce foaming)

Peel the apples

Wash, peel, and core the apples.  

Cut each apple into 8 slices.
Combine all ingredient in a large stockpot, stirring gently and mixing well. 
Cook over medium heat bringing the 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 stockpot

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 simmering yummy Chunky Applesauce!

To Can:

Wash and sterilize pint canning jars.
Prepare hot water bath canner.
Ladle hot applesauce into hot jars, 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 the 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 the canner is full, bring water to a rolling boil and process pints for 20 minutes. 

Turn off the heat and remove jars.  Do not tighten lids.  

Let cool for at least 12 hours or up to 24 hours before disturbing.  

Once cool, test seals, wipe off jars, label, and then store in a cool dark locating until ready to use. 

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 Fall seems to be going by so fast this year!!

Elizabeth

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