This is a first for me, times two! Okay, sorta. I’ve made a similar mixture for the filling of these ridiculously simple and completely delicious apple cinnamon pop-tarts and of course the mixture for the apple cinnamon fruit leather tasted similar too. Which by the way, if you haven’t made either – you’re seriously missing out.
How different can various apple-cinnamon items really taste, right? But this is a first for making actual applesauce. And I knew it needed to have cinnamon. I’m completely obsessed with cinnamon. I wasn’t sure how chunky or smooth I wanted it to be though. I left it more towards smooth with slight chunks. I’m a smooth everything kind of girl… smooth applesauce, smooth peanut butter and smooth Biscoff. I’ve never in my life bought chunky. But I can totally see eating a chunky version of this applesauce.
It’s like eating pie, but easier. No chewing required. I guess this means when we serve applesauce to babies and kids, they’re getting a little slice of pie. Maybe I should rethink my dinner sides. More applesauce, less veggies. Not that I’m really crazy about most veggies anyway but that’s besides the point.
As simple as applesauce is, I made it easier by using the slow cooker. Sure, it takes longer but it means you don’t have to monitor it. No standing about in the kitchen just waiting. And with three kids running around, I rarely have the opportunity to do that. The slow cooker means I can toss it in and let it do it’s thing. It quietly and efficiently works for me, while also allowing me to not worry about little people underfoot.
The second first is that I canned this awesomeness and it worked! I only had one issue and it was my own first time canner issue that I resolved quickly with the second batch. Yup, I made this twice in one day resulting in 3 quarts of applesauce and an empty apple bag. I need to go back and restock asap. A house without apples is a scary thing.
Canning was so much easier than I expected it to be. The only downside is I have a smallish stockpot and a gigantic seafood stock. I need something in the middle that will accommodate larger jars.
Whether you prefer to make a little at a time or a large batch and can, you absolutely should whip up some homemade applesauce. My kids love it even more than store bought.
Yield: Makes 3 pints
12C apples (I used Cortland)
1 tbsp boiled cider, optional
2 tsp ground cinnamon
1/2C granulated sugar
Peel, core and chop apples. Add all ingredients to slow cooker. Toss gently and cover. Cook on high for 3 hours or low for 6. Mash with a potato masher to desired consistency.
If canning, sterilize jars, lids and rings. Bring water to a boil in a large stockpot, large enough to cover jars with 1-2" of water.
Fill jars leaving 1" of space at the top of your jars. Remove any air bubbles. Wipe jars clean before adding lids and rings.
Process jars in a boiling water bath, with 1-2" of water above jars. Cook according to your elevation (I cooked mine for 20 minutes). Carefully remove jars, allowing them to cool on a towel for 24 hours.
Listen for 'pops' that is your lid sealing. Any jars that do not seal should be chilled and used within several days. Label and store sealed jars in a cool, dark location.
Baked by Rachel original