Applesauce can be a side dish for many meals, but it is also a healthy substitute for oil and eggs in baking.
Applesauce is used to compliment pork chops or ham and can be a substitute for the oil or eggs in a recipe. It’s super easy to make and so much better than store bought.
But first, here’s a little humour….
Applesauce
Applesauce can be a side dish for many meals, but it is also a healthy substitute for oil and eggs in baking.
Yield: 0
Materials
- Apples Cortland and MacIntosh are good choices for baking or saucing. 10 pounds of apples yields about 12 cups of applesauce.
Instructions
How to make applesauce
- Peel, core and slice any amount of baking apples and put them in a heavy pot.
- Optional – You may want to add a little sugar or cinnamon to taste, but if you plan to use the applesauce for baking you will want to keep it plain.
- Add a little water to get them started and cooked them over medium low heat until they are soft, stirring often.
- If needed, mash them with a potato masher to get rid of any larger pieces. For a pureé, run it through your food processor.
- To store, you can preserve by processing in a hot water bath following proper processing guidelines.
- You can also freeze the applesauce in jars. Be sure to leave at least an inch of headspace to allow room for expansion, and cool completely before putting the lids on tight. I use 250 mL and 500 mL jars (half-pints and pints) so I only have to thaw what I need at the time.
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