If you're purchasing apples, fall is the best time to buy them if you want the greatest selection. Choose ripe apples that feel firm and crisp in hand and have a bright color. Avoid apples that feel soft and mealy or have cuts or punctures in the skin.
Wash and cut apples into quarters, but do not peel them. Place them in the bottom of a large kettle filled with a few inches of water. Cover and cook them until they are soft, stirring occasionally to prevent burning. Strain the apples using a hand cranked food mill or a food processor with a grinder/sieve attachment. Add sugar and spices to taste and let cool before pouring into rigid containers for freezing. If you're only making a small batch and don't have access to a food mill or grinder/sieve, peel and core the apples and chop them into small pieces before cooking them. When soft, mash them up with a potato masher in the bottom of the kettle.
Approximately 3 to 3 1/2 pounds of applesauce will fill a 1 quart jar.
Applesauce can be frozen in plastic freezer bags and rigid plastic or glass containers that are airtight and provide a moisture/vapor barrier. Leave at least 1/2 of headroom for pints and 1 inch for quarts.
1 year at 0ºF.
Applesauce can be thawed in the refrigerator or, if you're in a hurry, use the microwave.
Substitute apple juice for water to cut down using granulated sugar. If you like to season your applesauce with cinnamon, a few red hot candies will add flavor and give the applesauce a rosy pink glow. Spices intensify during freezing so add them sparingly. You can also freeze applesauce without seasoning and add it after thawing.
Hello.........this is soo kewl...dh and I just bought some apples today at the flea market and was talking about if we could freeze applesauce and came on here and here's a recipe..thanx so much for sharing...have a great day, Grammar
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!