Our family has been hankering for grandma’s applesauce, but we had a problem: she kept the simple recipe in her head and had passed away in 2011. True to her lingo we Whomped-it!
If you are looking for a slightly tart chunky applesauce recipe with apple peels then you have found the right recipe.
With this recipe, we use one of the first summer apples called Lodi, and where we live they are ready just after the 4th of July.
Ingredients needed:
- Bushel of Lodi apples
- Sugar
- Water
- Ball Fresh Fruit
Equipment (Useful, but not all necessary):
- 6-Quart pot with lid
- Paring knife
- Cutting board
- Spoon
- Ladle
- Scale
- Quart Freezer Zip-Lock Bags
- Cloth towels
- Paper towels
- Potato masher
- Colander
- Liquid measurer
- Solid measuring cups
- Cookie sheet
I used the scale to weight the apples, but if you don’t have a scale, just fill the 6-quart pot to the top with sliced apples and that is approximately 6 pounds of apples. This recipe is not exact, to use another phrase from my grandma/mother-in-law.
Recipe
6 lbs. Lodi apples
1 teaspoon Ball Fruit-Fresh Produce Protector
1 cup of water
Sugar to taste
Directions:
Pour water in the bottom of the pot.
Weigh and then rinse the apples. Next, Core Lodi apples. Slice the apples approximately into eighths. You do not have to be exact.
With each layer of apples, sprinkle with 1/4 teaspoon of Fruit-Fresh on the apples. This helps to prevent browning. (4 layers 1/4 teaspoon per layer = 1 teaspoon of Fresh Fruit)
Cover and bring to a simmer, then simmer for 30-45 minutes or until the apples are falling apart and soft.
If the apples start to stick, add a little more water, but not too much.
When apples are completely soft and falling apart, mash the apples if needed with a potato masher.
Add sugar to taste. Start with a 1/2 cup sugar for 6 pounds of apples. The amount of sugar depends on the ripeness of the apples. If you think the apples needs more sugar, use smaller increments, so you do not add too much.
Stir the sauce until the sugar is dissolved then put 4 ladles of sauce in quart zip-lock bags.
Notes:
- Do the sauce in small batches. 6 pounds of apples will fit nicely in a 6-quart pot.
- I made the mistake of making the first batch too large (12 lbs.) and it started burning on the bottom of the pan and got darker in color.
- I first was using the tall blue stock-pot and switched to Stainless Steel pot.
- If you do not have Fresh Fruit, 1/4 cup of lemon juice can be substituted.
- One trick to get all the air out of the applesauce quart bag, I take a tall pot, put it in my sink, fill the pot with water and then submerge the applesauce bags while keeping the top out of the water to squeeze any excess air out while I seal the bags.
- Then place bag on clean cloths to get the excess water off.
- Then I place them on a paper towel lined cookie sheet and freeze in my standing freezer.
- I make sure I flatten them out for easy storage once they are frozen.
- A yummy breakfast, toast bread with one slice of American cheese, top with applesauce and sprinkle with cinnamon.
Our kids are so happy we didn’t miss the Lodi crop this year as the window of ripeness does not last long.
With a little extra recipe sleuthing, looking in a couple of cookbooks (Joy of Cooking and Good Housekeeping) like grandma used to, I was able to replicate the sauce that our family remembers and loves.
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