Sweet Strawberry Applesauce for Freezing or Canning
Servings: 4pints (8 cups)
Author: Stacey Weichelt, RDN, CD
Wash apples before starting.
Peel, core and slice apples. To do this, we use an apple peeler/slicer/corer. It takes a fraction of the time and is great fun for the kiddos.
Place apples, strawberries and water in large stockpot and put on medium heat. Once the apples start to break down, I will take a potato masher to help break down the apples and berries. This can take around 30 minutes, give or take 5 minutes.
Once the apples and berries have reached a thick and chunky applesauce consistency, I use a hand blender to reach my desired smooth consistency. You could also use a food mill, potato masher or if you prefer a chunky sauce, leave it as is.
Add sugar to sauce and return to until it almost reaches a boil. You are now ready to freeze, can or serve. If serving, let cook at least 20 minutes. For freezing and canning, see directions in blog.
1 - 5 gal bucket will yield 9 Quarts (which is x5 the recipe)