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My grandma recently passed away. She was the best cook in the world, anyone that knew her would tell you the same thing. One of her specialties was her applesauce. I have been fiddling with my recipe for quite some time, and this is finally "almost" just like Grandma's!
This is shockingly quick to make, only cooks for 8-10 minutes. It tastes great still hot off the stove, you can also use any or all varieties of apples. I used what I had, red delicious, golden delicious, and Granny Smith.
*This is a great way to use up those apples that you forgot about and are now less than perfect.
Total Time: 10 minutes
Yield: 7 Cups
Source: My Grandma
We have an apple tree that gives a lot of fruit. We don't use pesticides. Our organic beauties can start going brown more quickly once bruised. They may look ugly, but they still taste magnificent. With a little cutting and microwaving, you can have delicious applesauce in minutes.
Stores drop prices of apples once they go a bit soft. So if you don't have access to a tree, hunt for apple sales and use this technique to make thrifty applesauce.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
*Make sure your plastic wrap says it's microwave safe.
When she was still alive, my granny and I used to take the apples and cut them into quarters. We left the skin on, and the seeds in.
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I lived for years near a northern California apple cider and apple juice bottler. My mom would always make apple butter and applesauce when the apples were brought in from harvesting. The easiest way to make applesauce is to take the apples, wash and peel them, cut them into chunks, put them in a pot with just a little lemon juice and water and let them cook down. Add sugar and cinnamon after you have mashed the apples with a potato masher. Easy and fast and tastes great!
By Mary C. from Newark, CA
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Which is best for applesauce, freezing or canning?
Either way, if you have the storage space you could can it. Since we live in a two-bedroom apartment, and own a small apartment size freezer, I freeze some and use it in my applesauce muffins.
I prefer canning. No waiting for it to thaw. :-)
I prefer to can it, however I want to do a large amount this year. Wondering if anyone knows if I can make it, can what I have time for in one day and put the rest in the fridge then bring it back to a boil the next day and can the rest? Is this going to change the apple sauce too much? Do you think it will can properly if I do this?
A great way to use up apples is by making a chunky applesauce. Using sweet apples will reduce the amount of sugar it will need. This page contains a homemade chunky applesauce recipe.