I found some great applesauce recipes from www.theyummylife.com . They had some super easy recipes and the best part was I didn't have to peel a million apples. I used my Vitamix to puree the applesauce after it was cooked, so it was nice and smooth.
The best part is you don't have to can it either! It will keep in the fridge for about a week or freeze it for up to a year.
Makes about 4 pint jars of applesauce
Ingredients:
4 pounds of mixed, naturally sweet apples, cored and sliced, with the peels on
2 cups blueberries, fresh or frozen
1/2 cup of apple cider or juice (unsweetened if possible)
1 tablespoon fresh lemon juice
1 vanilla bean, split lengthwise down center; or 1 tablespoon vanilla extract or vanilla bean paste
1. Sterilize jars in boiling water for 15 minutes. Keep hot in canning pot.
2. Add apple slices, blueberries, apple cider (or juice), lemon juice, vanilla bean to a large pan. Use a spoon to push vanilla bean to bottom of pan so it will cook in the liquid. Bring the liquid to a boil over medium high heat, then cover and lower heat to low and simmer for about 45-60 minutes. Make sure you stir every 10 minutes or so, to watch for burning on the bottom. Use a potato masher to speed this up. Once all the apples are cooked and falling out of their peels, remove the vanilla bean and in batches, puree the applesauce. Return the applesauce to the pan and keep hot.
3. Remove jars from canning pot and slowly pour boiling water back into canning pot. Pour some boiling water in a small dish with the lids and rings. Add hot applesauce to the hot sterilized jars leaving 1/2 inch headspace. Wipe rims clean with damp towel and place lid and ring on each jar. Tighten the rings finger right. Water process in canning pot for 15 minutes. Remove from canning pot and let rest on a folded towel for 12-24 hours.
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| I used some of my friend's applesauces and some other apples I had in my fridge. |
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| I used organic apple juice in my applesauce. |
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| Poured apple juice, lemon juice, blueberries and apples in a large pot. Start cooking on medium high heat. |
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| Cut vanilla bean lengthways and had to pot. |
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| Once boiling lower the heat to medium-low to low heat. Keep stirring every 10-15 minutes. |
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| Once the apples are fully cooked. Remove from heat. Remove vanilla bean before pureeing. |
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| Puree in batches. |
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| Return hot applesauce to pot. |
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| Ladle into sterilized jars. |
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| Place lid and ring on each jar. |
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| Place in canning basket and place in boiling water bath. Process for 15 minutes. |
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| Super easy and healthy! |
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