Saturday, September 19, 2009

How to freeze applesauce - Step by step tutorial

1. Shop your local farmer’s market, or give your favorite orchard a call. Expect 10 quart-sized glass jars from a 1/2 bushel basket.


2. Wash your apples. I place them in my kitchen sink with enough water to let them float, three cups of vinegar, three tablespoons of baking soda and 30 drops of grapefruit seed extract.
Give them a good wash and rinse.

3. The best part about making applesauce this way? No peeling or coring. Simply quarter the apples with a sharp knife.

4. Fill your pot with about 1/2" of water. Place enough apples to fill the pot to 3/4 full. You’ll need to save enough room for stirring while they cook down.

5. Cook the apples on low to medium heat until they cook down completely. You’ll be left with a bubbling, mushy cauldron of wonderful smelling apple glop. It took me about 40 minutes to get to this consistency.

6. Fill a chinois with the apple goop. Turn the wooden pestle until the sauce makes its way through the holes.

7. Eventually you’ll be left with the peels, seeds and stems in the chinois, and the applesauce in your bowl below.

8. While it’s still quite warm, sweeten and season the applesauce. I wait until I’ve run my entire batch through the chinois before adding any sugar or cinnamon – it makes for more consistent batches.This bowl is holding an entire 1/2 bushel of apples worth of sauce and I only added 2 cups of sugar and a teaspoon of cinnamon to the entire batch. You’ll really need to add a little of each until you get it to the taste you prefer.

9. Once the applesauce has cooled, fill your jars, leaving a 1/2" space at the top for expansion while freezing. I’ve used plastic containers in the past, but prefer the mason jars.

10. Freeze them! You’ll have fresh-tasting and delicious applesauce to enjoy all year long.

CLICK HERE for a PDF of the tutorial.

6 comments:

  1. OK, why the grapefruit seed extract? And have you had any problems with jars breaking in the freezer?

    I haven't made applesauce since Grace was very little. But, I remember adding Strawberry and apricot puree (frozen from earlier in the year) to the applesauce and it was very yummy! I think you've inspired me to make more applesauce! Thanks!

    ReplyDelete
  2. I like to use red hots instead of sugar and cinnamon...the kids love it!

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  3. Why the grapefruit seed extract? And where does one find that? Is it to keep the apples from turning dark when frozen?

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  4. I think the extract helps naturally dis-infect the apples and remove any waxes from the skin.

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  5. HELP - do you need to leave the lids loose - wont they explode/crack when freezing if not? Please reply to me marcia_cunningham@hotmail.com

    ReplyDelete
    Replies
    1. As long as you leave a 1/2" gap at the top (between the top of your applesauce and the lid) there will be enough room for expansion.

      Thanks for asking!

      Delete

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