I love making applesauce and my kiddos love eating applesauce so it works out pretty well around here. One of the reasons I love making applesauce for my family is because I know exactly what’s in it. I take feeding my family healthy very serious(my husband asked me if just once we could go to the store without me reading every label.) I make almost everything we eat from scratch. I however have been surprised(not in a here’s a cake way, but more like your fridge just died way) by the junk I’ve found in the seemingly innocent staples I use. So I am a label reader almost to a fault.
Applesauce is one of the foods I used to buy when the kids were smaller that I thought was okay. Then I looked closer and found the brand I bought has 39 grams of sugar per cup. That’s crazy. Homemade has about 24 grams of sugar per cup, which is quite a bit better plus it doesn’t have any preservatives, wasn’t made from a concentrate and I can flavor it how we prefer with spices. The only drawback to making applesauce for me is the time it takes. To make applesauce the regular way takes me a good couple of hours of work. Recently I had some apples(about 8 pounds worth) that were going to go bad if I didn’t do something with them ASAP. I also knew that with my schedule I didn’t have a couple of consecutive hours free for a few days. I knew I had to get creative because I hate to waste food. I normally feed food that we aren’t going to get eaten before it spoils to the chickens, but 8 pounds of apples, no way!! Out came the crock pot and as they say the rest is history…
Crock Pot Apple Sauce
- 8 Pounds Apples (I prefer Granny Smiths for applesauce but I had Red Delicious)
- 1 quart of water
- 1/2 Cup Cinnamon(this is an estimate I always just dump it in my palm first
Peel the apples, core and quarter(or use an apple slicer to save time). Throw the apples, water and Cinnamon into the crock pot and turn on low.
I let them cook overnight. By morning they were starting to smell really good and get soft. I used an immersion blender to mash them all up. I put the lid back on and let the yumminess cook down and thicken up while I was at work.
This thick apple and spicy deliousness was waiting for me when I got home. I sterilized my jars and got to work filling them. I always can applesauce in quart jars because a pint will last about one setting in our house. This batch made 3 quarts with a little leftover for an after dinner treat.
We live at a higher altitude so my processing time was 30 minutes. The results of this little experiment were amazing. Allowing the apples to cook slowly brought out a lot of flavor. This applesauce is also a little sweeter that traditional homemade applesauce. I don’t know if I would do it this way if I was making more(unless I used my roaster), but it worked really well this time.