Well, I've failed miserably this week in keeping up with my blog. Between school, clinicals, church and planning for the Memorial Park dedication today the time just flew by. But now in the midst of a busy, but fun day we're making applesauce. Our new neighbors have a large apple tree, but didn't want any of the apple from it this year, so this is the second time we've attempted applesauce with them. The first attempt with about a 1/4 bushel of apples gave us 6 pints of sauce. We need more than that. :) SO we did about 1/2 a bushel today. It's a big job, but I had the best helper- my husband! He's an expert at running our corer/peeler machine. Here's what we did.
Peel and core apples and cut into small-ish pieces. In a large stock pot (depending on how much you're doing you may need more that one pot) fill with water about 1/3 full of water. I packed a lot of apples in my pots, but they float so you have to watch them. I've already had one boil over. Let cook for about 45min to 1 hour, or until the apples are soft and can be blended easily. Drain water from the pot and blend or mash apples to desired consistence (we like chunky). I suggest using a good immersion blender or stick blender. Mine works wonderfully for this job. Add sugar if desired or depending on how sweet of apples you use. I use about 3/4 cup for 6 pints. I add cinnamon to mind, but plain is good too. I've even added apple pie spice. I don't measure it, so use at your leisure. Another great freezer product. I pack the sauce into freezer containers just like the peaches and corn and it will keep for a year or so. Great to pull out in late fall or winter for Christmas. Hope this was helpful! Happy cooking!
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