Fall is just around the corner and that means it’s time to start cranking out batches of warm, subtly spiced, crock pot applesauce. This is the easiest applesauce to make and by far, the best I’ve ever had.
To make easy crock pot applesauce, start out with about 12 organic (apples are number one in pesticides according to the EWG’s Dirty Dozen list.), eating apples such as Gala and peel, core and slice them. If you have an apple corer or even an apple peeler/corer/slicer, that’s even better! I have a 6-quart crock pot so 12 apples fills it fairly well.
Fill crock pot with prepared apples and add 3 cinnamon sticks, 1 teaspoon fresh lemon juice, and a slice of lemon peel.
Cook on low for about 6 hours, stirring occasionally.
I use an immersion blender to blend the apples once cooked. It makes it truly a one-pot operation!
For a little extra spice, add a sprinkle of pumpkin pie spice.
Serve warm or chilled.
You can also preserve this applesauce. All you need is a canning kit, large stock pot, canning jars with lids. Or you can purchase an inexpensive canning pot, with or without canning kit included. If you’re a serious canner or want to be, you could spring for a pressure canner instead. Those are so nice!
How to can applesauce:
Fill pot just over halfway with lukewarm water.
Fill sterilized jars with applesauce to 1-inch below rim using the funnel that came in your canning kit.
Wipe threads of jar clean and put the lid and rim on.
Place jars in pot and bring to a boil for 20 minutes.
Turn off heat and remove jars carefully with the tongs that came in the kit, placing them on a cooling rack.
Once cooled, you can remove the rims and store the jars in a cool, dark place until needed.
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