Everyone (myself included) gets so excited over pumpkin everything season that sometimes we forget about poor ole apple season in September! Normally we go apple picking, but it wasn’t in the cards for this year. I went to the next best thing, the local farmers market, and bought apples in bulk. A friend recently posted how she had 125 pounds in apples and while we didn’t get that many, I did make 25 pounds of apples turn into apple sauce.
I used Golden Delicious apples for my apple sauce. These apples are soft and sweet. You can use any kind you like to get the taste you want. I made unsweetened applesauce, and chose apples naturally sweet to make up for the lack of artificial sweetener. My kitchen had an assembly line look to it as I got into a rhythm of coring, chopping and softening the apples, draining the apple juice, saucing the apples, and canning the apple sauce. 25 pounds of apples made 12 pints of apple sauce. I really made a little more, but my husband kept walking by with a spoon.
These 12 pints should last me the winter. We don’t eat applesauce too often. I do use it for recipes with pork chops, but that is about it. The mason jars look all nice neatly lined up and ready to go in the pantry. Tomorrow I will be making apple butter to add to the pantry, and it will not be whole 30 approved. I am hoping my paleo apple butter recipe works out to avoid using sugar, but I am not going to be able to be the taste tester. My husband is quite excited for that job.
I made my recipe in bulk so naturally had to can the applesauce. You can work in smaller batches, and keep it in the fridge for 2 weeks at a time. Try to keep the juices from the apples after the draining step, it is homemade and sugar free apple juice!
- 25 pounds of apples (peeled, cored)
- ¼ cup cinnamon
- appx. 1 tablespoon nutmeg
- place peeled and cored apples in a large pot with about an inch of water on the bottom of the pot. sprinkle nutmeg over the apples, cover, and cook on high for 10 minutes or until apples are soft.
- drain all juice from the pot well (otherwise you may get runny applesauce) and puree the applesauce to a chunky texture with either a handheld mixer or kitchenaid mixer.
- while the apples are being pureed, add in cinnamon. I did four batches total to fit the apples in the pots, so I used 2 tablespoons of cinnamon per batch.
- can, freeze, or otherwise properly store your applesauce.