apple saucing

With the apple harvest coming in, I have been making apple sauce every few days. It is a staple all year in our house–for breakfast, as a snack, with lunch, a side at supper, and often as dessert. So, I can as much apple sauce as I can stand (was that a pun?). Here’s my technique.

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I cut around each side of the core. This is a little more wasteful than quartering and coring, but a heck of a lot faster. I know I could use the core to make jelly but I just have not been able to get around to it. These cores (and rotten spots and rotten wholes) all go into our compost which feeds our garden. All good apple pieces go in a large pot with some water or cider and I cook on low until the apples are all soft. Our apples are unsprayed so they have a lot of spots, but I don’t worry about spots, just worms and rotten places.

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Then, I . . . well, actually, Hythe . . . grinds them through this counter stand food mill. I love this food mill because I can put a whole gallon of cooked apples in and Hythe cranks them through with no problems. Hythe is my major apple sauce cranker and I would hate to do it without him.

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As Hythe cranks, I get the canner, lids, and jars ready and start filling. I cook in the canner for about 30 minutes. While the apple sauce boils away in the canner, I clean up all spilled and dripped apple sauce and all the equipment because I learned years ago that warm apple sauce acts like a natural cementing glue if not wiped up right away.

Then, they are done! Well worth the effort.

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And now, I’ve got another bushel to get through this week!

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