I’ve been cleaning out and reorganizing our three freezers. We have an over abundance of applesauce in pint containers even though we didn’t have many apples to harvest in 2019. We are getting low on apple butter so I remedied the situation! Two batches cleared out 20 pints of applesauce from the smallest freezer and now we have over 30 pints of applesauce in the cellar. I made these two batches with cinnamon and cloves. Good stuff!
I thawed the applesauce and filled the crockpot as full as I could get it. I added two cups of sugar and turned the crockpot to high and let it cook all day. Stirring the pot is essential because it will get thick on the bottom of the crock. I also kept the lid on the crockpot during the cooking. The applesauce will start turning brown about half way through the cooking. About one hour before you think it’s thick enough to suit you, remove the lid, stir thoroughly and drop your flavoring oils. I have a very small eyedropper I use that’s about two inches long and I filled it up with oil of cinnamon and about half full of the oil of cloves. Squeeze the dropper of the oil on the top of the applesauce and then stir throughly again and let cook at least one half hour longer without the lid on. Done! Pour it into the clean jars and seal while the applebutter is hot. The jars will seal from the boiling fruit!!