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From Statesboro Market2Go
<p>The best applesauce comes from a mixture of multiple types of apples, rather than just relying on one kind of apple. Try some Georgia Grown apples!</p> <p>Applesauce can be refrigerated and in an airtight container for about a week. It also freezes well. To freeze homemade applesauce, wait until it has cooled completely and then put into quart or gallon sized freezer bags. Stores in freezer for about 2 months. Do not refreeze if thawed.</p> <p>The recipe is for basic applesauce, but you can add in sugar, butter, vanilla, or ground cinnamon.</p> <p>More about how to can <a href="https://nchfp.uga.edu/how/can_02/applesauce.html" target="blank">applesauce</a> can be found at the National Center for Home Food Preservation at <span class="caps">UGA</span>.</p>Source: National Center for Home Preservation at UGA (Entered by Market Manager)
Serves: About 4-5 cups
Step by Step Instructions
- Wash, peel, core, and slice apples into chunks. Place in a large pot.
- Add in water, lemon juice, and a (optional) cinnamon stick. Bring to a boil over high heat and then reduce the heat to low. Cover and let simmer about 15-20 minutes until apples are soft.
- Depending on your desired texture, mash with a potato masher or press through a sieve or food mill, or puree using a blender, food processor, or immersion blender for a smoother applesauce.
- For sweetened applesauce, return applesauce to pot. Stir in sugar and continue to cook, uncovered, until the applesauce thickens, about 10 minutes. Optional - stir in butter, ground cinnamon, or vanilla extract.
- Serve warm or cold, or freeze or can, using proper canning procedures.
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