Chunky Applesauce
Just six ingredients make for the best cinnamon laced chunky applesauce. Spoon it over granola, into your yogurt, swirl into your oatmeal or even on a bowl of ice cream.
Why make your own Chunky Applesauce?
- You can control the amount of sugar
- It last up to a year in your pantry and, let’s face it, the jars look so cozy on your pantry shelves
- It is so versatile – serve over oatmeal, yogurt, with granola, as a dessert with a crumble topping for a yummy apple cobbler.
- It is economical.
- It is green- you can re-use canning jars and rings over and over ( as long as the rings are not rusty). Just buy new lids.
Ingredients needed for this recipe:
- apples- I used honey crisp. read my notes about which varietals to use.
- cinnamon sticks or ground sugar- see chef’s notes about buying LEAD-free cinnamon.
- vanilla
- lemon zest and juice
- sugar
Equipment needed for canning Chunky Applesauce:
- large pot to cook the apples
- quart size canning jars- I like these Ball jars- click HERE
- rings and lids- always buy new lids
- large mixing bowl
- tong lifter- do not use normal tongs to remove jars from the canner
- canner and canning rack
- lid lifter, funnel for canning, bubble remover
- Buy the complete set HERE or at your local hardware store, Walmart to Target.
How to use this chunky applesauce:
- Stir in your morning yogurt
- Serve over roasted pork loins or baked pork chops
- Add to your favorite granola
- Heat up and swirl into hot oatmeal
- Bake into a rustic apple crisp- see recipe below
- Serve warm over vanilla ice cream
- Just enjoy it plain right out of the jar
- This makes a fantastic food gift
Other apple recipes to try:
Ingredients
- 12 pounds apples peeled, quartered and seeds removed
- Water
- 3 cups granulated sugar
- 1 unit vanilla bean cut down the middle with seeds scraped out For the canner
- 4 unit large lemons zested
- ½ cup lemon juice
- 3-4 unit cinnamon sticks or 1 TBSP cinnamon- see notes on where to buy LEAD-FREE cinnamon.
Instructions
Prep the Canner:
- Wash jars, closures and bands in hot soapy water. Rinse well and drain.
- Place the canning rack in the bottom of the canner, place the required number of jars you are using for your recipe. For large jars- such as quarts, add water until the jars are about 2/3 full. Heat jars in a canner filled with hot water for 10 minutes: This prevents breakage from thermal shock. Cover the canner with the lid and bring the water to a simmer or to 180 degrees F. Keep jars in the hot water until you are ready to fill them.
- Closures- wash the rings and lids in hot soapy water- set aside to drain. Never boil the lids- it can remove the seal .
- To remove the jars- use the canning tongs, carefully lift the jars from the hot water and drain on clean dish towels, a wooden cutting board or heat proof surface.
- Fill the jars: Remove the jar from the hot water in the canner – pour the hot water back into the canner, Place the funnel in the jar as you ladle in your food, Fill the jars leaving 1/4 inch – 1/2 inch of space below the rim. Using a damp clean towel, wipe the rim and the edges and inside of the jar removing any food particles. Using the bubble tool, remove any bubbles inside the jar.
- Place the lids on the jars and tighten the rings, but not too tight. You will tighten after they cool.
- Using the tongs, gently place the jars one by one back into the canner. Cover with more water until the jars are submerged in 1- inch of water. Process ( bring to a rolling boiling) the applesauce for 20 minutes inside canner. Turn off the heat and let the jars rest in the water for 5 minutes.
- Remove the jars from the canner using the tongs and set on thick clean towels to cool. Once completely cool, tighten the rims. Store in a pantry. You will hear the lids “pop”- this is you know you have processed the applesauce long enough and the contents are safe to consume. Once the jars have been opened to enjoy, refrigerate any leftovers for up to 2 weeks.
For the applesauce:
- In a large bowl combine apples, cinnamon sticks, vanilla caviar ( seeds) , lemon zest and lemon juice until well coated.
- Place apple mixture into a large stock pot with 2-3 cups of water, and cook over low heat, stirring often for about 10 minutes. Taste apples for sweetness. Add sugar one half cup of sugar at a time until desired sweetness is achieved. Remove cinnamon sticks.
- Sugar will dissolve and apples will begin to break down and release their juices. If needed, a potato masher or pulsing with an immersion blender can help break down any large apples into chunks.
- Increase heat, continuing to stir often to prevent sticking or burning until apples have thickened.
- Spoon into hot sterilized jars and seal. Or store in the refrigerator for up to two weeks.
This recipe can be used for a cobbler filing as well. You will have a pile of apple peels leftover. The peels can be used to make your own cider vinegar. All it takes is water, sugar, peels and a dark cool room and time.
One fall driving from Seattle to Montana, Hunky Hubbie and I impulsively bought 20 pounds of honey crisp apples from Thorp Produce . So what’s a gal to do, but start peeling and chopping. I have to admit, giving folks beautiful quart jars of homemade applesauce felt so much better than going to a shop and buying random knick knacks as Christmas gifts. I think everyone loves a homemade gift.
If you are thinking,”There is NO way I can make applesauce!” Yes- you can. It just takes one afternoon and a few helping hands to peel and chop the apples. Invite a few friends over, serve hard cider and get to peeling. OR… involve your kids. Your child would definitely be “teacher’s pet”, If they showed up with a jar of Homemade Chunky applesauce during the holiday parties.
Fear not busy mommies and daddies- you can make a small batch, throw it in the fridge and call it a day. But why not run up to the local hardware store, buy a case of beautiful canning jars, (Go to Ball Jars for basic preserving tips here ) and dazzle your friends this year with some homemade love in a jar. If applesauce isn’t your thing, don’t worry- I have a great recipe for homemade limoncello I’ll be posting in a few weeks .
One Comment