A couple of weeks ago J and I spent some time making homemade applesauce and apple chips. We had added on to our bountiful basket 40 pounds of Braeburn apples (my favorite). They were HUGE, gorgeous and very, very tasty. We decided that the two of us obviously couldn’t eat 40 pounds of apples before they went bad so we decided to break out the dehydrator to make some apple “chips”. Out came the mandolin slicer to cut them into 3/8″ slices and then dried them at 135 degrees for about 10 hours. We then turned the dehydrator off and left them to cool overnight. They are so crispy and wonderfully delicious!
Next I decided to try out making some homemade applesauce and canning it. I followed the recipe from the Detoxinista. It is a slow cooker applesauce recipe with no added sugar! Prior to putting the apples into the slow cooker I added them to a solution of 4 cups water with 1 tsp citric acid to prevent browning and preserve the apples some. After cooking it in the slow cooker I added 1 Tbsp of lemon juice and used an immersion blender to coarsely chop the apples. Then with the slow cooker on warm I ladled the sauce into prepared canning jars and processed both pints and quarts for 20 minutes in a boiling water bath as per the ball canning website instructions for applesauce! This is by far the best applesauce I think I’ve ever had. However, I have only ever had store-bought up until this point! Besides being delicious it was also very easy to make and can while not being too time consuming!