When I first moved to Montana and inherited my mom’s canning kettle, the first thing I canned was applesauce. I’ve never liked the flavor or texture of commercially made applesauce, and I’d missed the ready access to barely sweetened homemade versions every since I graduated high school and went off to university, a career, and traveling the world.

I share one of my favorite homemade versions this week in my Twice as Tasty column for the Flathead Beacon: Grandma Tiny’s Frozen Chunky Applesauce. This version requires no special tools (although I do like to freeze it in oversized silicone ice trays), and it can be made from just a few pounds of apples. My grandmother was probably in her mid-90s when she made her last batch, an indicator of how easy it is to make this recipe. If you have a lot of apples, you may want to scale this up to a canning project using the recipe I share later in this blog post.
Learn to make Frozen Chunky Applesauce and a smooth home-canned variation