If you want to keep applesauce longer, like I’m going to do; then make sure you have super clean jars (old applesauce jars, vegetable jars or jam jars), make sure the applesauce goes into the jars very hot and put the lid on immediately. Now let it stand until the applesauce has completely cooled down, you will now see that you can no longer press the lid (vacuum!) and you can then just put the applesauce in your pantry until you start using it. If you can still press the lid, then the vacuum is not on properly and you cannot store it in the pantry; Just don’t empty that jar right away! Just put it in the fridge and eat it within a week, so nothing to worry about!
If you don’t want to make such a huge batch or you just have a few apples left, that’s fine too! The process is pretty much the same; Now also put applesauce in a clean jar, you don’t have to screw the lid on immediately. Let cool and then store in the fridge. So the whole vacuum sucking thing is not necessary now.
For 1 jar of 500 ml you need this;
5 tbsp water
Optional; 0.5 tsp channel
Peel the apples, remove the cores and cut the apples into cubes.
Place the apple pieces in a large saucepan and add the water and, if desired, the cinnamon.
Put the lid on the pan and bring to the boil.
Cook the apples for 10-15 minutes (until they start to fall apart).
Remove the pan from the heat and puree the apples, for example with an immersion blender.
Pour the applesauce into a clean jar and let it cool
Store in the refrigerator (read the steps in text above for the process to keep the applesauce longer!).
Enjoy your meal!
If you’ve tried this recipe, leave a comment below and/or tag me on your social media (@thepurplelife)