Slow Cooker Applesauce
This slow cooker cinnamon applesauce recipe is very simple to make and requires minimal hands on time! Make a batch of this applesauce with all the fresh apples during the Fall season. A delicious and easy recipe to have for your pantry, refrigerator or freezer.
Equipment
- slow cooker 6 quart
- knife
- cutting board
- Immersion Blender
- Hot water bath if canning
- 6 Pint Jars if canning
- 6 Jar lids and rings if canning
- Jar Lifter
Ingredients
- 20-25 Apples medium size in a varitey of type
- 1 TBS Cinnamon
- 1 TBS Lemon Juice optional
Instructions
- Wash the apples, especially since we will be leaving the skins on. Core and cut the apples into half inch pieces and put into the 6 quart slow cooker.
- Add the cinnamon to the apples in the slow cooker. Stir until the apples are well coated.
- Put the lid on and turn on low for 8-10 hours. Apples will be done when bubbly and can be very easily mashed.
- With the immersion blender, blend the apples until smooth and no pieces or chuncks remain.
- Put the applesauce into airtight containers such as jars or glass storage.
If Canning the Applesauce
- Wash the pint jars and get the hot water bath water heating.
- Fill the sterilized jars with the warm applesauce.
- Wipe the jar rims clean and put the lids and rings onto the jars.
- Process the applesauce in the hot water bath for 20 minutes. Make sure half an inch of water covers the tops of the jars.
- Remove the jars and let rest 24 hours on the counter.
Notes
- Use a variety of apples. Having a good mix of apples makes the flavor sweeter and better for the unsweetened applesauce.
- Don't worry about exactness in the size the apples are cut. Just make sure to cut them fairly similar and they will cook up nicely.
- Leave the skins on. It is easier to leave the skins on. They cook up to where they are not even visible and the nutrition with skins on is better.
- Immersion blend after the cook time. For a smooth applesauce blending is key. If you do not mind chunky applesauce then do not blend.
- If planning to freeze, store them in freezer quart bags laid flat for better storage for up to 18 months. For canning, hot water bath and store on a shelf for at least two years.