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Friday, September 18, 2009

Apple Sauce

Apple Sauce

Start with a variety of naturally sweet apples… Fuji or Rome or Red Delicious. No Granny Smiths! These are used in Caramel apples because the tartness of the apple blends with the sweetness of the caramel. In apple sauce you start with sweet apples and a variety of them.

Count on 12-14 quarts of applesauce per bushel of apples.  Purchase your jars and lids and run them through the hottest setting of your dishwasher. Some folks prefer to boil them and that’s fine, too.

Wash and chop the apples, leaving the peels intact. Cook in a large pot with about 1 inch of water in the bottom, until apples are very soft.

Sieve the apples through a food mill that will separate the seeds, core, and skins. A hand-cranked food mill is very affordable, but you can also purchase an attachment to your standing mixer. A metal hand-held sieve will also work IF you are preparing a very small batch.

Add cinnamon to taste. And you must taste, because now is the time to add a little sugar if it’s necessary and it really shouldn’t be necessary.

Fill the jars and process in a hot water bath according to regular canning instructions. Remove and cool the jars. Check each lid to ensure a vacuum seal. Label and date. Applesauce should keep in the pantry for up to 2 years.

Friday, September 18, 2009 |

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