Does your toddler love applesauce? Mine does! Oh my, I have to actually hide the jar in my fridge or he’ll cry if he doesn’t see it going on his plate. No joke. I did some calculations and realized I’d be saving myself a boatload if I just made it at home rather than paying money for someone else to cook and smash apples. Seriously. Half a bushel of apples made me roughly 6 quarts/12 pints of applesauce. I had a fun time making this over the weekend and am looking forward to serving it to a very excited little boy this winter!
- 1/2 bushel apples – use a variety so you can get lots of different flavors and colors. For this batch, I used Goldens, Jona-Golds, Macintosh, and a few sad-looking Honeycrisps.
Traditionally, you would peel your apples first and then cook them down into a sauce, but I chose to do the opposite. I cut the apples into eighths and then threw them stems, cores, peels and all into my crockpot. I cooked them on high until they were soft (about an hour) and then put them through the Kitchenaid mixer attachment
for straining. Once they were pureed, seed and skin free, I put the sauce back into the crockpot to hold until I was ready to can. I did it this way so I wasn’t using any of the burners on my gimpy stove. I have 2 crockpots so I had them both running with batches of apples. It was fun to see how each batch was effected by the skin color of the apples. I had one that was reddish, one that was almost brown and another that was almost white! Once all the sauce was done, I got my jars, rings and lids sterilized and filled them with the hot applesauce. I filled 5 quart jars and the rest got eaten. The jars were then processed in a hot water bath for 15 minutes.
Total I now have 18 pints and 5 quarts of applesauce to take us through the winter. I’m doubtful that it will actually last unless Liam decides that he’s found something else he’s in love with, but I know better for next year. Next year, I’ll have 2 babies… so maybe I’ll do 2 bushels?