Growing up, I spent a lot of my summers with my maternal Great Grandmother in a tiny town in Central California. ‘Ma’ was the local school’s Head Cook or Lunch Lady if you will, and she made the best stuff. The thing that I liked was her Chunky Applesauce, MMM. I carry on her recipe and make it for my Mother, who likes to mix it with the Stewed Rhubarb that I also can for her.
Here’s what you need.
Use the varietal of Apple that your family likes best, we like Fuji Apples. Wash them well; peel and core them, then slice them up chunky. Have a big bowl of acidulated water to land those apples into so that they don’t turn brown on you. Figure on about three pounds of fruit for each quart of Chunky Apple Sauce.
… and the remains
Now, drain the fruit and place them into a large pot over medium-high heat. Cook the apples, stirring occasionally, until they’re soft, but not mushy, we do want chunky after all. If the apples aren’t releasing much water, add just about a cup or so of water to help things along. With an immersion blender, break up just some of the apples. Taste. Does it need any sweetener? Probably not, but how about some ground Cinnamon.
Spoon immediately into canning jars and process using your favorite method.
Now, why should you buy pureed apples, full of who knows what, when you can make your own yumminess.
These jars will keep a dark cupboard for up to a year once canned. It’s wonderful spooned in to plain yogurt, or in Oatmeal and even as a side dish to Chicken, Turkey or Pork.