Recipe: Homemade applesauce

You can use whatever apples you have. Each type will produce a different flavor or texture. For a basic applesauce, use McIntosh and Golden Delicious apples. Want pink applesauce? Choose an apple with darker red skin, such as Empire, Macoun or Cortland. If you’re at a farmers market, ask the grower for input. They know the apples best and can give you great tips!

Makes: 6 to 8 pints

Ingredients:

10 pounds apples, washed and quartered
Cinnamon or nutmeg to taste

Directions:

1. Place apple quarters in large stockpot with enough water to prevent sticking. 
2. Cover the pot and cook apples over medium heat, stirring occasionally. When they are very soft, turn off the heat.
3. Drain apples, then run through a food strainer or food mill to remove skin and seeds.
4. Return applesauce to pot and add cinnamon or nutmeg. Bring to a boil over medium-high heat while stirring.
5. Can or freeze the applesauce. (For simple instructions, visit our article on canning.) To freeze, fill quart-sized freezer bags about halfway with sauce, then lay them flat on a cookie tray in the fridge in a single layer overnight or until cool. When they are completely cool, transfer to freezer. Use within a year.
   Adapted from Ball® Recipes

Next steps:

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