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Vanilla Applesauce

 810 fresh apples - cored, quartered and peeled if desired. We suggest a combo of sweet and tart - like McIntosh and Honey Crisp
 3 tbsp lemon juice
 ½ tsp ground cinnamon
 2 tbsp vanilla or 1 large vanilla bean sliced longwise
 ¼ cup white sugar
 ¼ cup brown sugar

For Slowcooker Recipe:

Place the cored apples with the rest of your ingredients into the slow cooker and allow to cook for 6 hours. Then turn off and allow to fully cool before using an immersion blender or masher to blend to your preferred chunkiness.


For Stovetop Recipe:

Place the apples and other ingredients into a large pot on low to medium heat. Stirring regularly to keep it from sticking, cook for 15-20 minutes until the apples are tender. You may add more water if it becomes too thick. Once the apples are soft. Turn off and remove from heat. Allow to cool before pressing with a potato masher or immersion blender.

If you are going to make larger batches, we suggest the stovetop method and peeling your apples with an apple peeler. In the photo below, we did 10 lbs of apples in just a few minutes with an apple peeler that also did the coring.


Keep leftovers in the refrigerator and use within a week.