DYI: Crockpot Applesauce
One of my favorite things to do in the Fall is to go Apple Picking. Mark is a great sport and we always make a trip to Lyman Orchards so I can “find the perfect apple”.
This year, we have received a bounty of apples from both our excursion to Lyman Orchards AND as part of our CSA from Becket Farms.
Needless to say – we have a lot of apples in the house.
There are only so many apples Mark and I can consume (and believe me we try), so last year, to maximize their longevity – I started making applesauce. Scouring the internet will yield a plethora of recipes, but the simplest and easiest way I have found requires minimal ingredients and a crock-pot.
Last year I did test out recipes involving both the crock pot and stove-top and after chopping and coring many, many apples, the crock-pot method won out. It was simple and the mess in my kitchen was considerably less.
I love the crock-pot version because like most crock-pot recipes – you basically set it and forget it. I can start the crock-pot before I go to bed and by the time I wake up the next day the house smells like fall. I then just remove the lid, add some spices, and blend to one’s desired (chunky in my case) consistency.
After cooling the applesauce, I usually divide some of the finished product into containers to keep in the refrigerator for a couple of weeks (although it does not last long). With the remaining applesauce, I use a waterbath canner (I use these directions) so I can enjoy the “fruits of my labor” well into the next year.
**Edited to Add – When preparing this recipe I prefer to leave the skins on. If you prefer to make your applesauce without them, either remove them before adding to the crock-pot or blend after the cook time is finished.