Simplicity – apple sauce 4 ways

9 years ago, we had to have a maple tree removed from our front yard. A huge branch blew down and almost hit our house. That particular tree was 19 ft away from our home and cast wonderful shade over our front sunroom.

Fast forward to this week: the struggle of online learning has wreaked havoc on our dedicated land line internet. With meeting crashes and homework we decided to upgrade to high speed cable.

Well, I sat on the phone with tech support for a good hour before the agreed to send out a tech to look into why the brand new cable internet was not working. Turned out our cable line is sliced 19 ft away from the house. Yup, that good old tree housed our cable lines, and since we never bothered to upgrade we never knew.

There is something to be said about simplicity. So today for our Vegan and Daniel fast friendly recipe we are going back to basics – apple sauce.

Apple sauce was an “Ah ha” moment during this years Daniel fast – I had completely forgotten that homemade apple sauce was just fruit, and nothing else. Some times when we get so bogged down with the details, (in this case worrying about non dairy and no meat etc – ) we overcomplicate life. We loss sight of the good things, the simple things.

I got so excited! Have you ever completely blanked on something and then remembered … it’s like finding $20 in the laundry you completely forgot you had.

Apple sauce is easy to make just peel core and simmer apples until they become soft enough to purée. For really Good apple sauce though, the secret is a verity of apples. I use a mix of sweet and tart apples. Usually MacIntosh, Golden delicious, and Granny Smith.

Apple sauce

  • 4 pounds of apples (about 8 to 10 apples, depending on the size), peeled, cored, and quartered* (use apples varieties that are good for cooking such as Granny Smith, Pippin, Gravenstein, Mcintosh, Fuji, Jonathan, Jonagold, or Golden Delicious)
  • 3 tablespoons lemon juice or apple cider vinegar (more or less to taste)
  • 1 cup of water
  • 1/2 teaspoon of salt
  • Variations – add in
  • Cinnamon :1/2 tsp ground cinnamon
  • Berry: 1 cup hulled strawberry
  • Peach or Pear: replace 1/2 apples with peeled and cored pears or peaches

Boil: Place all the peeled, cored, and quartered fruit into a large pot. Add the lemon juice or vinegar, any spice, water and salt.

Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 15-20 minutes, until the apples are completely tender and cooked through.

Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them using a stick blender or a standing blender.

If the applesauce is too thick, add more water to thin it out. Pour into sterilized jars.

Process in your water bath canner for 20 minutes (for altitudes less than 1,000 ft). Adjust cooking time for your altitude, if necessary. Store. Canned applesauce is good for up to one year when stored in a cool, dark place.

Freezes well and will last at least a year in a cold freezer. If you freeze it, make sure to allow enough headroom in your jar for expansion. At least an inch.

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