Having been raised in rural Oregon, I must confess, I’m a bit of a domestic girl. I like to bake, cook and (gasp!) can. Growing up, my mom canned everything from green beans to salsa and applesauce. This weekend I tried my hand at canning low sugar applesauce — and it turned out SO good! Use whatever apple combo you’d like, just make sure you have a good mix of tart and sweet apples. And don’t forget to patronize your local farmer’s market for the goods…
35 lbs apple blend (20lbs Granny Smith, 5lbs Fuji, 10lbs Cameo), peeled and sliced
For every 12 cups of sliced apples:
1/2 cup Splenda (optional)
1 t cinnamon
1 cup water
In a large dutch oven pot, cook sets of 12 cups of apples at one time with water, cinnamon and Splenda. Cook until desired consistency is reached (for me, it was semi-chunky). Then, scoop applesauce into canning jars. Wipe around mouth of jar before affixing lid and ring.
Next, process the jars using canning equipment.
Voila! You’ve got applesauce.
The applesauce does not need to be refrigerated, but can be frozen, especially if you do not process the jars with canning equipment.