Oh me oh my, I can’t catch my breath! I have been a busy little bee around here. Orders have been coming in like crazy for the business. I have had a sick family (gross, hate when they’re sick). Got invited to attend a big event as a vendor this weekend. Oh and I made applesauce. What? How did I handle it all? Elementary my dear, Watson. Okay, that’s a lie. Wine and Sophia the First helped me, plus Jake was home in the morning this week.
Mmmm, back to the applesauce. Audrey loves it. She would eat it with every meal if we let her. When Jake was out hunting the family property, he picked me a bunch of apples. I agreed to make applesauce but was terrified at how hard it would be. Ha, it’s so easy to do. Let me tell you about mama’s applesauce.
I don’t peel the skin, gets the nutrients out. Just core it and make slices. Takes about 24 medium sized apples to make 6 pints. Once cut up, put them in a very large pot with 2 cups of water, heat to boiling covered and then turn down to a simmer. Stir frequently. It takes between 25-35 minutes to get them all soft. Now here is the exhausting part. To save time and get the most out of your apples, use a food mill and add a little at a time. It will leave the peels in the mill as you crank so every once in a while you will need to empty it. Do be careful because it is all very hot.
Once you have put them all in the mill, you will see applesauce in the bowl. Place that in the pot again and add between 3/4 cup to 1.5 cups of sugar and heat to boiling. Sugar amount is dependent on the type of apples you used and taste preferences. We used tart apples so I added a cup. As it’s heating up to a boil, make sure you are stirring it so the sugar melts and it doesn’t burn. Once boiling, you’re done. You have applesauce. Now canning it is a whole different game we will get into later. But enjoy it once cooled of course.