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APPLE PIE SAUCE
This batch of applesauce came about when I left a pot of apple slices simmering on the stove too long. I had spiced it like my apple pie, including generous amounts of butter, cinnamon and molasses. The apples cooked gently until they dissolved into a sauce that – although no longer slices – was indeed rich and delicious. I decided to put it up in pint jars and have it on hand as a treat for young guests. Best served warm! Over ice cream, or in a small bowl at breakfast.
The most important factor in the success of your applesauce, is the variety of apple you choose. The apples I have used over the years which are my applesauce favorites are:
- Golden Delicious
- Gravenstein
- Jonagold
There are many other apple varieties which I would love to try but have not had the opportunity. You may have access to apples in your area which are not as readily available to me. The following apples also are popular for applesauce:
- McIntosh
- Paula Red
- Ginger Gold
- Jonathan
- Jonamac
- Transparent
- Cortland
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MAKE THE APPLESAUCE
This recipe makes about 1/2 gallon of sauce. Get an armload of fresh crisp apples. Slice, peel and core them and fill a one-gallon pot all the way to the top with the apple slices. Add 1/2 to one cup of water. Then add a half-cube of butter, one teaspoon of salt, a half-cup of sugar, one quarter cup of molasses, and one teaspoon of cinnamon. Cook on very low heat, allowing the apples to cook slowly, until when stirred they break apart and become sauce. You don’t need to puree, the sauce should be very slightly lumpy.
CAN THE APPLESAUCE
Equipment:
- pint jars with two-piece lids. Of the two American brands out there, Ball and Kerr, I prefer Kerr because the jars are smooth, not embossed, so labels look great on them. Both brands can be found at most grocery stores or online.
- heavy-duty rubber gloves
- water-bath canner with rack
- wide-mouth canning funnel
- paper towels cut into small squares, to wipe the rim of the jars
- extra pot of simmering water
- ladle or large cup
- hotpads, towels, sponge, apron, etc.
- jar lifter
Procedure:
1.Put two-piece lids in a small pot, cover with water. Simmer for at least ten minutes to sterilize. Keep in the pot of hot water until ready to use.
2.Wash jars and put in water bath canner, completely submerged in water. Be sure to have the rack in the bottom of the canner. Bring water to a simmer and keep jars in simmering water until ready to fill.
3.Using wide-mouth canning funnel, fill jars to 1/2″ from top with almost-boiling applesauce.
4.Wipe rim of jar with a clean, damp paper towel to remove any food residue.
5.Immediately place a lid, rubber-side down, over top of jar and seal with screw cap by screwing down tight. Place in water bath canner. MAKE SURE WATER IN CANNER IS VERY HOT BUT NOT BOILING. Water needs to come to at least 1/2 inch above the top of the jars; any extra water you can remove.
6.Bring water back to a gently bubbling boil.
7.Leave pint jars in the continually, gently boiling water for 20 minutes. Make sure they are completely submerged the entire time.
8.Remove jars from water, place on dry towel, tighten lids if needed and allow to cool thoroughly.
9.Once the jars are COMPLETELY cool, remove lids and rinse the jars in fresh water. Dry, and replace lids. Decorate with labels, tags, etc as desired.
LABEL THE JARS
For labels, I used the 2” circle shape 12 for both the tops and sides of the jars.
Style: Apothecary Deluxe
Color: Spring green
Font: Microbrew three
Jeanne and her husband David launched My Own Labels in January of 2000. It was a spin-off of their successful graphic design firm, plus it allowed Jeanne to incorporate her love of baking, making, sewing and creating. Today David and Jeanne continue to be the heart of the operation both creatively and practically.
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