Ingredients
Scale
- 4 pounds of apples, peeled & cored (we like using honey crisp apples) *See notes
- 1/2 cup water
- 2 tsp lemon juice, OR apple cider vinegar
Instructions
- Put your apples, water, and lemon juice into a large pot on medium high temperature. Cover with a lid.
- Bring to a rolling boil and then continue cooking on medium low for 30-40 mins, or till apples are very soft.
- Pour the apples into a blender and blend till smooth. However, if you like your applesauce chunky, mash with a potato masher.
- While still hot, pour your applesauce into mason jars and put on an airtight pop lid. Since the liquid is hot, the lid should pop down and be fresh on your shelf, till you open it. Once opened, it is good for 1-2 weeks in your fridge.
Notes
*If you plan to blend your applesauce into a fine purée, you can leave on the skins and will not taste them in the end. The skins are also full of nutrients, so I try to save the skin when I can! But, if you plan to make chunky applesauce, I recommend peeling your apples for a good consistency.
- Prep Time: 20
- Cook Time: 40