Apple Pie Applesauce

When you’re faced with a season as generous as apple season, it’s just way too much fun exploring all the different ways in which to preserve them. This week I’m sharing some newly formulated applesauce recipes. On Monday it was Honey Vanilla Bean Applesauce and today’s recipe is just as tasty.

Applesauce is so naturally delicious and beautiful all on its own, truly it is.

I love the smell of apples simmering on the stove. As much as I resist the fall season every year it comes upon us (have I mentioned I hate winter? like, hate.), I always find myself giving in to all the great things that come with the change of seasons once I’ve got those apples cooking.

And one of those great things is apple pie. So why not some Apple Pie Applesauce? Just a few spices, the warm flavor punch of vanilla, and some sweetener and we’ve got dessert in a jar.

Let’s get started.

What You Will Need:

9 pounds apples
2 vanilla beans
2 cups brown sugar
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
double boiler or 2 large pots (1 must fit inside of the other)
food mill or Sauce Master
canning jars, lids, bands
water bath canner

Directions:

Put about an inch of water in the bottom of your double boiler (visit my Canning Applesauce post on how to make your own double boiler using 2 large pots). Then set in the top pot of your double boiler and add 2 cups of water. Next, wash and quarter your apples and add them to the pot. Split the 2 vanilla beans, scrape them out and add both the seeds and pods to the pot with your apples.
Cover and heat over high heat until the water in the bottom of your double boiler begins to boil, then turn to low. Allow to simmer for 1- 1/2 hours, stirring the apples occasionally to help the softening process along.
Once the apples are softened, discard the vanilla bean pods and run the apples through a food mill or sauce master. Put the puree into a large bowl.
Stir in the sugars and spices. Carefully pour into hot jars and use a non-metallic utensil to remove air bubbles. Affix lids and bands and process in a boiling water bath canner: 15 minutes for pints or 20 minutes for quarts. Remove to wire racks or layered towels to cool. Store in a cool, dry, dark place.

Makes 9 pints.

Apple Pie Applesauce

Author: Yellow Birch Hobby Farm

Recipe type: Canning

Prep time: 15 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 45 mins

Serves: 9 pints

This spiced applesauce recipe combines everything you love about apple pie and puts it in a jar.

Ingredients

9 pounds apples
2 vanilla beans
2 cups brown sugar
1 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves

Instructions

Put about an inch of water in the bottom of your double boiler. Then set in the top pot of your double boiler and add 2 cups of water. Next, wash and quarter your apples and add them to the pot. Split the 2 vanilla beans, scrape them out and add both the seeds and pods to the pot with your apples.
Cover and heat over high heat until the water in the bottom of your double boiler begins to boil, then turn to low. Allow to simmer for 1- ½ hours, stirring the apples occasionally to help the softening process along.
Once the apples are softened, discard the vanilla bean pods and run the apples through a food mill or sauce master. Put the puree into a large bowl.
Stir in the sugars and spices. Carefully pour into hot jars and use a non-metallic utensil to remove air bubbles. Affix lids and bands and process in a boiling water bath canner: 15 minutes for pints or 20 minutes for quarts. Remove to wire racks or layered towels to cool. Store in a cool, dry, dark place.