Small Batch Applesauce

Approx. 20 Apples  (I used Fuji) cored and quartered

1 Cinnamon Stick (don’t use ground cinnamon*)

3 Peels of Lemon Rind

Juice from one Lemon

1/2 tsp Sea Salt

1/2 cup Water

White Sugar to taste (very little ~ I used about 1/8 cup)

***Also, you need a food mill, canning jars and lids, or quart size freezer bags.***

Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon.  Check and make sure your apples are not scorching.  Add the rest of the water if they are.  Cook until apples are soft and falling apart, about 40 minutes.  Uncover pot and let apples cool slightly.

Working in small batches, put the apples through a food mill fitted over a large bowl, discard solids, and return sauce to pot.  This is when I taste the sauce and add a little sugar if needed.  Heat the sauce over medium heat until thickened.

                 

If you are freezing the applesauce, let cool and add into quart size bags.  Lay them flat on a cookie sheet and freeze, and then stack in freezer once frozen. Don’t forget to label and date your bags.  It lasts about 2-3 months in the freezer.

If you are canning, this recipe made 3 quart size jars plus extra for dinner that night. I have a canner, but am lazy and just boiled water in my dutch oven. You need to have enough water to cover the jars by about 2 inches.  While waiting for the water to boil, wash and sanitize your jars and lids.  When water has boiled, turn it to simmer. Ladle the warm applesauce into the jars, leaving 1/2″ of space. Remove any air bubbles using a spatula or chop stick.  Using a wet clean cloth, wipe the rim of the jars to make sure they are clean.  Place lid on jar and tighten lightly.  Lower your jars into the hot water. Adjust the water lever, and bring your water to a low boil.  Put on the lid and set the timer for 20 minutes for quarts (15 minutes for pints).  When time is up, turn off the heat and let the jars sit for 5 minutes, and then lift them out with tongs.  Place on a towel and let them cool completely.  You will know the jars are sealing because of the “pops” you hear.  Gently press down the middle of the lid.  If the lid does not give, it is sealed.  Store in a cool dry place.

*If you don’t have a cinnamon stick, skip it.  You can add ground cinnamon to taste when serving it.  I think it’s because ground cinnamon is already processed and losses it’s flavor right away so it’s kind of a waste to cook with it.