Making and Freezing Applesauce

Applesauce is so easy to make, and this is the time of year to find good buys on apples at your area farmers’ markets. It’s easy to freeze and it fills your home with a wonderful smell while it’s cooking. I like to mix different varieties of apples, but it’s not necessary. Here’s an easy recipe:

  • Cut apples into quarters, then peel and remove the core. Slice the apples into ¼ inch widths if you want them to cook faster.
    Fill a large pan with the apples and add about a cup of water. Cook until soft.
    Mash with a potato masher. If you prefer chunky applesauce, go lightly on the mashing.
    Add brown sugar to taste and sprinkle in some cinnamon if desired.
    If the finished product seems watery, pour off some of the liquid.
    Put into quart-sized freezer containers, leaving ½ inch at the top. Add lids and freeze.

It takes 3 or 4 pounds of apples to make one quart of applesauce. If you make a lot of it, you might want to consider investing in a gadget that peels, cores, and slices in a few turns of the handle.