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Cinnamon Vanilla ApplesauceIsn’t this applesauce pretty?! As I mentioned the other day, I’ve got a lot of apples to preserve! And since applesauce is one of our favorite treats around here, especially cinnamon flavored, I’m hoping to make a lot of it. I’d like to try making a few different flavors, but since cinnamon is the family favorite, I started there. And because I’m basically in love with vanilla extract, I added some of that, too. It’s so amazing what that little bit of flavor does to the applesauce! It should be included in every recipe! But anyway, here’s the recipe for my delicious Cinnamon Vanilla Applesauce…
Cinnamon Vanilla Applesauce Recipe
Things You Need:
Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 20 minutes
Total Time 1 hour 15 minutes
- 8 lbs. apples, I used a combination of Empire and Red Delicious
- 3 to 4 cups sugar
- 1 tablespoon cinnamon, ground
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- Prepare jars and lids.
- Core and peel the apples.
- Place the apples into a large pot. Cover with 1 to 2 cups of water, depending on how thick you like your applesauce.
- Cover the pot with a tight lid and heat apples on medium temperature until soft, about 25 minutes.
- Pour the apples into a food mill, food processor or blender and mix until smooth. Return apples to the pot.
- Add sugar (to your liking), cinnamon and vanilla. Stir to combine. Heat on medium temperature for an additional 10 to 15 minutes or until bubbling.
- Add lemon juice and stir to combine.
- Place funnel into a jar and fill with applesauce. Repeat with remaining jars.
- Wipe the edge of each jar with a damp paper towel to make sure there is nothing on the edges that will affect the seal. Cover with lids and gently, screw on bands until just tight.
- Place jars into the canning rack and drop into the water bath canner.
- Place the lid onto the canner. Bring to a rolling boil. Once water begins boiling, allow the jars to process for 20 minutes. (Adjust for your altitude.)
- Remove the lid and allow the jars to cool for a couple of minutes. Lift the canning rack and jars out of the water and set on a clean, kitchen towel.
- Remove jars from canning rack. Cover with a clean, kitchen towel and allow the jars to sit, undisturbed, for 12 to 24 hours.
- Check lids and make sure each has properly sealed.
- Label your Cinnamon Vanilla Applesauce and save in a cool, dark cabinet for up to a year.
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