i've been meaning to make applesauce for over a month now. that's when i bought my first 13 pounds of apples. they sat in a bag on the kitchen floor and over the past few weeks, we've ate some. and when i've been at the store, i've been buying more apples.
this week, i thought enough's enough. i need to stop stockpiling apples and make this applesauce. but it turned out that mr. pike and i were never to be home together to work together on this project.
so one night, i started peeling and peeling and peeling. chopping and chopping.
i put all my pounds and pounds of apples in a pot and started cooking it all down with some apple cider. but, i knew i couldn't can the applesauce that night. (i wanted to sleep.) so i put the pot in the fridge to finish for another day.
the next day, i finished cooking down the apples and started filling my jars. and after my third quart jar, i realized that i only was going to fill four quart jars! all that peeling, all the chopping, all that cooking down -- and i only got four jars.
now the dilemma is -- do i go through this process again and make more?
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3 comments:
Sweetie, you need either one of those apple peeler things or a food mill. I have both, but for applesauce I use the food mill. By boiling the apples with all their parts your sauce has more pectin which gives it a silky mouthfeel, and a bit more interesting flavor. Cut the apples into quarters, cook down to mush, then put through the food mill.
I don't can it, I just do enough to eat some and freeze some in quart sized freezer bags.
Love, cousin marianne
Mrs.Pike, I appreciate your story mainly because I have been toying with the idea of making applesauce too ( I have a tree full of Johnathon apples that are so delicious) and have been worried about the work:reward ratio. I know Caroline makes it almost yearly. I will have to see if she has an shortcuts and let you know. I think I will just share the sweet apples with the neighbors and maybe try it out next year. I am going to make apple pie filling though...Ill have to let you know how that goes. I think your great!
I've been making "applesauce" for Henry the last while and have come on a pretty easy method for preparation:
1. Leave skins on and ut the apples in fourths and cut out the seeds.
2. Steam the apples for about 15 minutes (in a closed-lid pot).
3. Blend in a blender with some of the liquid from steaming.
The result is very tasty and maintains a lot of the apple's nutrition. I haven't tried canning it, so that's where I'm not sure. I freeze what I don't use that day.
Good luck!
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