DIY: Crockpot Applesauce vs. Stove Top Applesauce

Each fall we make lots of homemade applesauce at our house for both enjoying in the moment and for the winter months that lie ahead. In past years I have made applesauce in both the Crockpot and in my stock pots, however I have never done both simultaneously to observe if one method is truly better than the other from the perspective of time, consistency and taste. This year, we did exactly that, cooked applesauce in both the Crockpot and the stock pot(s) to create a side-by-side comparison.

We first purchased two large boxes of apples from a local vendor at our local Farmer's Market.  We purchased a variety of apples as I believe this makes for the best tasting sauce and they were considered apple "seconds".  We paid $7 for all of the apples pictured below.

We washed, peeled and cut the apples.

Then we placed apples in the Crockpot with a little more than 1/2 cup of water.

And then in two large stock pots with a little more than 1/2 cup of water.

The Crockpot Applesauce took approximately 4 hours on high and then an additional 2 hours on low.  We added 1/4 cup raw sugar and organic cinnamon 3 hours into the cooking process.  The overall consistency of the applesauce was chunky and the taste was excellent!

The Stove Top Applesauce took approximately 2 hours to cook down.  We also added 1/4 cup raw sugar and organic cinnamon to each pot and allowed to simmer.  The overall consistency was smoother than the Crockpot Applesauce, obviously took less time and was equally as delicious!

Overall the Stove Top Applesauce took less time, however I will say that the Crockpot Applesauce allows you to turn it on and basically forget it until it is done.  As far as consistency and taste goes, both methods lead to the same result, Delicious!

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