Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 15 mins. Cook: 6 hrs. Optional Canning: 20 mins. Total: 6 hrs 35 mins. Servings: 12 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients.
Use Caution When Blending Hot Ingredients Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. Use a butter knife or a small spoon to stir the sauce in the jar and release any air bubbles. Wipe off the rims of the jars with a moistened paper or a clean cloth towel—any food stuck to the rims could prevent a good seal.
Fasten canning lids. Process in a boiling water bath for 20 minutes—the jars need to be totally submerged. This method also works if you want to use cupcake trays. Just make sure they are freezer safe before using them. Applesauce keeps fairly well in the freezer and should be fine for up to three months. You might find that after this time the applesauce can degrade and become freezer burnt. Luckily enough there are plenty of opportunities to use up that delicious applesauce before it goes bad.
If you have chosen to use it in smoothies then there is no need to defrost it at all. Just grab a couple of applesauce cubes from the freezer bag and pop them into a blender with the rest of your smoothie ingredients. This will add sweetness but the ice helps to make the smoothie deliciously creamy too. If you have portions that you do need to defrost in order to eat then the method that will get you best results if you pop it into the fridge and allow it to defrost slowly overnight.
You can speed up this process a little by popping the bag of applesauce into a bowl of cool water. By the time you have thawed it, the applesauce has been cooked, rested and frozen once already and doing this process again can degrade the taste and texture of the applesauce. Applesauce does freeze pretty well.
You may notice that there is a little texture change because when sauces containing water are frozen this can cause crystals to form and the solids separate out from the water.
Giving the applesauce a stir or a quick whiz in the blender should sort out any issues and the applesauce will still be delicious. I also bake several apple pies or crisps. Trust me, it is like magic. I speak from experience. Make sure you check out our Simple Fruit Pie from Scratch tutorial. If you do not consider yourself a baker, then buy a pre-made crust in the refrigerated section of the grocery store.
Check out our step-by-step how to can applesauce guide here. Finally, freezing applesauce. My little family of four goes through a crazy amount of applesauce. This baby attaches to your countertop and peels, slices, and cores the apples with the crank of the handle.
Growing up, my mom had one of these. We just called it the Apple-Peeler-Slicer-Corer. Creative, I know. I have no idea why it took me so long to get one of my own. They are a brilliant little invention and money well-spent because they are such a huge time saver.
Even my toddler got in on the action, cranking out spirals of peeled apples. I usually can my applesauce, and keep it in the pantry in glass jars.
Yes, you can certainly freeze applesauce! Freezing applesauce is quick and easy, and will ensure you have great tasting sauce all winter long. Any freezer-safe container will work for freezing the sauce.
However, if you are planning on freezing a large quantity but only eat small amounts at a time, freezing the sauce in smaller serving sizes might be a better idea than freezing it in large batches. Small freezer bags would work well here. If you want to make sure that your applesauce is good for a longer time, you may want to look into a vacuum sealer.
These appliances can safely take out all the air in the bags and great a perfect seal on them so your applesauce lasts for longer.
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