Friday, March 25, 2011

How To Make Applesauce!



A half-day's work, or pleasure, depending on how you view the task...



Applesauce, truly is one of the easiest things to can.
It would be a great project for a beginner.


Here's what you do.


APPLESAUCE
Recipe is from the BALL BLUE BOOK 2010


First, put on an apron.
(It means business!)


Get some apples.
(I know, I'm captain obvious!)


The ones I got the other day were last fall's crop put into cold storage.


I'm sure what I got was some of the "bottom of the barrel" so to speak,
but soft apples are more than good enough for applesauce.


For this batch, Empire and McIntosh apples were used.


Wash them in warm soapy water.
Rinse well.
Drain on a kitchen towel.


Cut out bruised or bad spots if there are any.


Core and quarter and drop into a large kettle with a little water,
apple juice or cider in the pan so it won't boil dry.


Allow 2.5-3 lbs. apples per quart of sauce
Water, apple juice, or cider
Sugar
Cinnamon, nutmeg, allspice (If desired)


Cook apples in the kettle, covered, on low until the apples are all soft.
(Add only enough water or juice to prevent sticking.  Puree the sauce using either a food processor or a food mill.  This rids the sauce of all the pesky peelings, faster and with less waste than peeling the apples.)


After puree is finished, return to the kettle and add sugar to taste (1/4 c. per pound of apples?  I don't use anywhere near that much...) and return to a boil (212F) stirring often to prevent sticking.


Maintain temp at a boil (212F) while you fill the clean, hot jars.


Ladle hot sauce into the hot jars leaving a 1/2' head space.  Remove air bubbles by running a table knife through the sauce in the jar, and adjust the two-piece lids and rings.  Process pints 20 minutes in an already boiling-water canner.  When done, remove to a heat-safe surface covered with a good towel.  (I use a towel on top of my jelly-roll pan.)






Easy peasy!


If your applesauce is an unappetizing color (which happens if you peel all your apples!), you can add cinnamon red hots for a pleasing pink color and a hint of cinnamon flavor.

1 comments:

Joy said...

Last year I made applessauce in my crock pot--incredibly easy!