Sunday, November 8, 2009


This applesauce is our preferred method for preserving apples. It is a great way to use up fallen or wormy apples. It is an excellent anytime treat and can be substituted for oil in cookies and cakes to make a yummy lowfat treat without altering the texture or flavor. I also love serving applesauce with a scoop of vanilla ice cream and a sprinkle of cinnamon.

This is how you make it:

Wash and quarter your apples. Remove stem and any bad spots. Core any wormy apples. Fill the biggest pot you can find with apples. When we are canning applesauce, we fill four big pots to make enough sauce for a batch.

Add about an inch of water to the bottom of the pot. Bring the water to a boil over high heat then reduce to medium and allow the apples to steam for about 45 minutes or until very soft. The apples with give off a lot of juice while they are steaming, so your pot will be about half full of liquid. Process the apples and liquid through a food mill. The food mill will remove the peels, seeds, and cores. Discard these on your compost pile.

Bring the applesauce to a boil and fill sterilized canning jars and seal with canning lids. Process in a water bath for 15 minutes.

Tips: The color of your applesauce will depend on the type of apple you use. The pink color of the applesauce pictured comes from our beautiful black baccara red delicious apples. Golden Delicious apples make a pretty bright yellow sauce. Our other red delicious apples with a much lighter peel make a tan sauce.

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