So when last we were together, I mentioned power outages and applesauce.  Thankfully, gas and electric are restored, and my applesauce is resting in its new glass enclosures.

Let me start by saying I am not the most patient person on the planet (I hear the LOL’s), so when it comes to things like traditional canning, I usually run for cover.  But recently my friend Ali at Whole Life Nutrition offered tips on how even the most challenged of us (like moi, with mismatched jars and lids) can bottle up some sweet goodness easefully and not far from the tree.  Plus, she has lovely pictures and precious little hands to help her.

Vanilla Bean Applesauce

I make this two ways.  Either one is equally as tasty and they both come out with the same texture. The key – always – is to start with the best fruit available.  These Golden Delicious came from Scully Ranch on Mt. Veeder in the Napa Valley.  They are so incredibly sweet NO sugar is needed. And like tomatoes, I got them for a discount because they were slightly blemished – perfect for applesauce!

Ingredients:

Apples, cored, peeled and cut into chunks (I used about 20 per batch.  Check canning sites for exact proportions.)
1 or 2 vanilla beans cut in half (from the freshest source)

For Ali’s stovetop preparation and canning details
-OR-
Place apples and vanilla beans in roasting pan.

Cover with parchment and seal with foil.  Bake at 350 for about 20 minutes.
Make sure apples are soft and smashable.  When done, remove vanilla beans and cut halves lengthwise.  Open pod and scrape out seedy goodness with knife.  Stir into chunky apples.
Let cool and put into jars – if you haven’t eaten it all.