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Homemade Applesauce will last for several weeks in the refrigerator. Long-term storage requires ‘canning’ (pasteurizing) in a Boiling Water Canner for 20 minutes.
Apple Butter is apple sauce and spices (cinnamon, cloves) that is slowly cooked down to the thickness of spreadable butter. The applesauce turns a rich brown.
If you have a freezer you can also put them up that way. I put up a years supply every fall. Golden delicious and granny smith freeze well.
I just slice them into a big bowl filled with 8 cups of water and 1 T of salt to keep them from turning while preparing. rinse well and pat dry. toss with fruit fresh mixed in sugar or splenda an put in freezer bags.
You can also make pie filling or cobbler filling to put up. cook in a little water with lemon juice until slightly soft, remove apples and add cinnamon, nutmeg, sugar or splenda with some cornstarch to thicken juice. pour over apples and freeze, omit spices and add a little more lemon juice and a little butter and you have escalloped apples.
I also freeze applesauce (I use Roma apples for that). Oh and don’t throw away your peelings and cores. If you wash the apples first those can be boiled with some water or juice, strained through a cheesecloth and the juice used to make apple jelly.
just follow the directions on the powdered sure jell. I read somewhere that you can add candied hot cinnamons to that to give it added flavor and a pretty color. (would be good gifts.)
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