Jars of fermented applesauce after 3 days on the counter
When I saw this month’s Recipe Redux theme, I was excited to get to work on it. We were challenged with the task of creating a recipe using fermented foods. I’ve been making my own Greek yogurt for a while now, and the by-product is a big bowl of whey. I’ve been looking for new uses for the whey, and I came across this recipe for fermented applesauce from Whole Foods on a Budget. I adapted her formula and added my own flavor combination. The result is delicious.
Besides tasting great, this recipe is easier to make than traditional applesauce because you don’t have to cook the apples. More importantly, the fermentation process makes foods easier to digest, it increases their vitamin levels, and it produces enzymes that are healthy for the gut. If you don’t have any whey, buy a small container of plain, whole milk yogurt (not Greek) and strain out a tablespoon of the liquid. That’s whey.
Ingredients:
1½ lbs. apples
1 tbs. whey
¾ tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
2 tbs. maple syrup
- Peel, core, and chop the apples.
- Place the apples in a food processor or blender. Add the remaining ingredients and pulse until you have a smooth, evenly seasoned applesauce. Taste and adjust seasonings as needed.
- Transfer the mixture to 3 or 4 half-pint canning jars, leaving an inch of headspace in the jar. The headspace is important because the fermentation process can cause pressure from inside the jar. You don’t want an explosion of glass and applesauce.
- Leave the jars on the counter for three days, and then transfer to cold storage.
Price Breakdown
This batch of applesauce costs $1.87, or $.62 per cup. There was a hail storm in June that left some apples at a local orchard with little dots on them. They were at the discount rack in the back of the shop, and I got a bunch of them for $.99 a pound. Where I live in Massachusetts, this is actually a great price for local apples. The applesauce I buy at Target costs $.50 per cup, but it lacks the unique flavoring and fermentation benefits of this homemade version.
Perfect flavoring for a bowl of oatmeal
Linking to Gluten-Free Fridays, Healthy Vegan Friday, Wellness Weekend, Traditional Tuesday, Freaky Friday.
I’ve never heard of making apple sauce like this, and I like that the apples are uncooked! Do the jars need to be sterilized, or is washing them with hot, soapy water okay?
From the research I did, it’s my understanding that the jars don’t need to be sterilized. Running them through the dishwasher or washing them by hand should do the trick.
I haven’t heard of this either! So interesting…I learn so much from you! In addition to wondering about the above question, how long do these keep?
One source says it will keep for only a week, but several other sources say it will last for months. I’m hoping the latter is true! Fermented foods generally last for a long time.
I also live in MA, and this sounds like a great way to use the current bounty of apples in our region!
Thanks, Kat! I love how easy it is to make applesauce this way without making any pots dirty.
What a great concept. Love this for fall!
Thanks, Regan!
Wow – like the others, have never heard of using whey to make applesauce – I’m intrigued. Will be trying this out in the fall for sure – thanks for sharing!
Thanks, Deanna!
This is so clever! We drink a lot of kombucha and water kefir that I make each week but I haven’t really done any fermented foods. I’ll definitely be trying this one in the future.
Thanks, Tammy! I hope you like it. I haven’t ventured into kombucha yet, and that’s something I want to try.
Interesting. I never considered fermenting applesauce. Do people have issues with eating apples?
I’m going to be tackling fermented foods as part of the October #Unprocessed Challenge. I’ll add this to the list.
I hope you like it, Barb. It has a slightly more complex flavor than traditional applesauce as a result of the lacto-fermentation. I’m not sure if many people need help digesting apples specifically, but I believe the presence of any fermented product in the gut helps with digestion in general. Good luck with the Unprocessed Challenge.
wonderful recipe, can’t wait to try it. I have been researching fermented foods, kombucha tea, kefir, etc. Just learned that they are beneficial and healthy for the gut. Thanks for the recipe.
Thanks, Angie! I hope you like it.
I’ve been fermenting a lot of vegetables, but have not yet tried fruit. This sounds like a great place to start!