Make Your Own: Applesauce

This is the third post in my “Make Your Own” series.

If you’ve missed them, you can see how I made my own Laundry Detergent {here} and my own Fabric Softener {here}.

 

Today I want to share how I made my own Applesauce.

Homemade Applesauce is really yummy! And since I got my apples for free, the price is unbeatable.

My kids love this stuff, and they gobble it up so fast that I like to make a bunch when the apples come on in the fall.

All you’ll need is Apples and jars, and a little sugar if you’d like.

If you have a Strainer or grinder, like me, follow the way I did it below.

If you don’t have one, that’s TOTALLY fine. Just peel and core your apples before you boil them.

Start by washing and cutting your apples into quarters. Cut out any bad spots.

Boil your apples for about 20 minutes or so. Until the apples are mushy and the skins are starting to come off.

Use your strainer if you have one. This will get out all of the seeds and skin.

If you don’t have a strainer, and you’ve already removed the seeds and skin, just use your hand mixer or a potato masher and squish up the apples until they are the consistency you like.

Once your apples have been mushed up, add some sugar if you’d like. I did one cup per large pot of  apples. You can use more or less, depending on your taste.

You can stop here if you are eating your applesauce fresh.

If you’d like to can the applesauce, fill your jars about half an inch from the top. Wipe the top of the jars and place your lid and ring on.

Process your applesauce- Or place in boiling water- for 15 minutes. Make sure the water is boiling before you put your jars in.

Let your jars sit at room temperature for 24 hours and cool completely before you store them. You’ll know they’ve sealed if the top has popped.

 

They say that if you applesauce is processed properly, it can last up to 3 years. It lasts about a week around here, because my kids love it so much.

I hope you enjoy your fresh applesauce. It is so yummy, and really good for you.

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