Applesauce

Applesauce
Print Recipe
Applesauce
Print Recipe
Ingredients
Instructions
  1. Get yourself some apples. They don't have to be pretty like this. As a matter of fact, applesauce is a great use for funky looking apples. Wash them off well (I pop them in a bowl of warm water and take a nailbrush lightly to them) and chunk them up. Don't peel them or core them or worry about the stems... the food mill will take that all out at the end. IF YOU DO NOT HAVE A FOOD MILL (AND THIS IS NOT THE SAME AS A BLENDER OR FOOD PROCESSOR), PEEL AND CORE THE APPLES AT THIS STEP. The smaller the pieces, the more quickly it will cook. I usually just quarter small ones.
  2. (Here's a nice example of some sketchy-looking but tasty apples from another day.)
  3. Throw the apples in a pot, and add a cup or two of water. Set the temperature quite low, like just above simmer (2 or 3).
  4. Note the time.
  5. Stir the apples up from the bottom about every twenty minutes or so, making sure the bottom doesn't stick or scorch.
  6. You can keep putting more apple chunks into the pot as they cook down and there is more room. If you put a lid on it, it will cook more quickly.
  7. Keep on stirring!
  8. When the apples are almost all cooked to a mush, you're almost done. (Note time)
  9. Pour the cooked apples in your food mill and crank them through...
  10. ...until you're down to the skins and seeds you can throw out.
  11. Store the applesauce in the fridge or can it. NOTE: If you need to let it cool for some reason before you are able to can it, bring it back up to boiling before canning.
Recipe Notes

September 2015

Making applesauce is easy! Especially since you don't even have to peel or core the apples if you have a food mill. Some folks like to add sugar and/or cinnamon, but I like to make it plain so people can add whatever they want. I've been known to throw in any loose pears I may have around, too.

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