Sugar-Free Applesauce for Winter

Cooking method

1. Step 1:

   

   To can applesauce for winter, gather these ingredients: tart-sweet apples, cold drinking water, and ground cinnamon.

2. Step 2:

   

   Choose apples free of bruises and blemishes, wash them under running water, and cut them in half. Use a sharp knife to cut out the cores and stems, then halve each piece again — smaller pieces cook faster. With homegrown apples you can leave the skin on, since it holds a lot of good fiber. But if the apples are store-bought and waxed, I'd peel them.

3. Step 3:

   

   Once the apples are cut, cook them right away or they'll start to brown. Put them in an appropriately sized pot and add the water — I used a deep steel saucepan. Bring to a boil over medium heat and simmer, covered, for about fifteen minutes.

4. Step 4:

   

   Cooking time can vary — test for doneness by piercing a piece with a knife. When the apples are soft, they're ready to come off the heat. Stir them now and then and check that the water hasn't cooked away; if it has, just add a little more. Wash the jars with a brush and baking soda. Pour 50 ml (about 3 tbsp) of water into each and sterilize in the microwave at 800 watts for 2 minutes — every microwave is different, so go by when the water boils. Wash the lids, cover them with boiling water, and set aside for now.

5. Step 5:

   

   When the apples are done, transfer them to a container safe for an immersion blender (the blade can scratch a pot). At my own risk, I work right in the saucepan. Without waiting for them to cool, blend the apples into a smooth purée. Be careful not to get burned! About halfway through, add cinnamon to taste and keep blending so the spice distributes evenly.

6. Step 6:

   

   Ladle the still-hot applesauce into the prepared jars and seal them with the lids. Turn the jars upside down and wrap them in a towel. Let them cool completely at room temperature, then move them to storage.