Do you enjoy a delicious bowl of hearty applesauce? This is the best way to make applesauce that I know. I have made applesauce over the stove and in the Crock-pot, and the Crock-pot method works out better for me. It splits up the actual hands on time nicely.
First, take approximately 12 apples that have been cored and sliced, 1.5 teaspoon cinnamon, a dash of water in the bottom to prevent sticking, and cook the apples on high for 3 hours, stirring occasionally.
Your house will smell so nice!
At the end of the time, the apples will have broken down so much that you may not even need to process them if you want chunky sauce.
If you prefer a finer sauce, or if you left the peels on ( I used Jonagold apples, which have fairly thin skins, but they still needed a bit of processing) this is the time to give them a whirl with a food processor or immersion blender.
If you want to add sugar, add it to taste. The cooking concentrates the sweetness, so I started with 1/4 cup, and ended up adding a total of 3/4 cup.
Yield is approximately 4 pints, depending on how many quality control specialists get involved. 🙂
Either refrigerate the applesauce, or can the pints or quarts for 20 minutes, leaving 1/2 inch headspace.
I like how using the Crock-pot splits up the time. It takes me about 5 minutes to wash and slice the apples and put them in to cook. Then, if needed, I can just leave them on the warm setting until I have the time free to can them.
So, yummy applesauce in the Crock-pot, what do you think? Have you ever made it this way?
I’m working my way through 160 lbs of delicious apples, so be on the lookout for more apple recipes!