Homemade Applesauce


Basic Homemade Applesauce on RealFoodwithKids.com

We snagged 40 lbs of apples on sale the other day to make a ridiculous amount of applesauce for the kids. They are taking a digestive enzyme and probiotic everyday and applesauce has been the easiest way to get it in them. I always like to avoid processed food when I can, so I was excited to be replacing store bought for homemade!

Emery had a hard time getting the apple peeler/slicer/corer to work – it just kept digging further and further into the same spot because she couldn’t push it inward and turn it at the same time. So after about 5 minutes, she ditched me to go wrestle with her dad instead and Cooper let me know he was ready to take her place.

At this age, I don’t view Emery cooking as her chore or responsibility – I don’t force her to cook with me. I invite her to help me, explore new food, new tools, new methods of prep, but if she’s not interested she’s free to go do her own thing. I’m hoping to build a love for cooking rather than it be something she dreads and learns to hate, because I forced her to do it. Don’t get me wrong, when she’s a little older, she will have jobs she’s required to do, but I’m hoping to ease her into it in a way that will help her view cooking as a labor of love instead of a job.

She was very willing, however, to come back to the kitchen after I was done peeling and chopping, to offer her services as poison checker. The apples received an all-clear ;-)

  •  We’re also about to up the ante – I have at least two more methods of applesauce I’m trying this week, to FERMENT the applesauce for gut healing benefits! I can’t wait to tell you how it goes and share the recipes with you! But first, here’s the basic, unfermented apple sauce we started with:

  • Homemade Applesauce
    cooked, unfermented version
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    1. 21 apples, peeled and chopped. [We used the Back to Basics Apple Peeler/Slicer/Corer, but you could easily do it with an apple peeler and a knife.]
    2. 2 cinnamon sticks
    3. ¾ tsp ground nutmeg
    4. ¾ tsp ground cloves
    5. Filtered Water
    1. Peel, core, and chop apples.
    2. Place apples in soup pot, cover with filtered water. Bring to a boil, reduce to a simmer.
    3. Leave for about 1 hour, stirring occasionally. Once apples are falling apart when you stir, it's ready.
    4. Turn off heat and let cool on counter.
    5. Gently smash with potato masher or blend in immersion blender until it's the consistency you prefer.
    6. It's now ready to be jarred and frozen in freezer safe mason jars, ice cube trays, Popsicle molds, etc. It will also keep about 1 week in the fridge.
    1. I froze some in ice cube trays - my kids love to eat the cubes frozen and they're also very handy to pull one out, 3x a day for their powdered probiotic and digestive enzyme because it's the perfect amount. The cubes thaw much quicker than the jars, making them perfect to have on hand in case I forget to thaw a full jar in time.
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