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”.crockpot-applesauce-3

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.applesauce

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.  applesauce-iii


**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.



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