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My grandma recently passed away. She was the best cook in the world, anyone that knew her would tell you the same thing. One of her specialties was her applesauce. I have been fiddling with my recipe for quite some time, and this is finally "almost" just like Grandma's!
We have an apple tree that gives a lot of fruit. We don't use pesticides. Our organic beauties can start going brown more quickly once bruised. They may look ugly, but they still taste magnificent. With a little cutting and microwaving, you can have delicious applesauce in minutes.
When she was still alive, my granny and I used to take the apples and cut them into quarters. We left the skin on, and the seeds in. It was fast and easy. We would fill a roaster pan full of them, and add only about one half to one cup of water.
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I lived for years near a northern California apple cider and apple juice bottler. My mom would always make apple butter and applesauce when the apples were brought in from harvesting.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
Which is best for applesauce, freezing or canning?
By Mary
Either way, if you have the storage space you could can it. Since we live in a two-bedroom apartment, and own a small apartment size freezer, I freeze some and use it in my applesauce muffins.
I prefer canning. No waiting for it to thaw. :-)
I prefer to can it, however I want to do a large amount this year. Wondering if anyone knows if I can make it, can what I have time for in one day and put the rest in the fridge then bring it back to a boil the next day and can the rest?
A great way to use up apples is by making a chunky applesauce. Using sweet apples will reduce the amount of sugar it will need. This page contains a homemade chunky applesauce recipe.
