Mom’s Applesauce

17 10 2011

Hey 321delish readers! My vacation has arrived! Right now I’m somewhere out at sea…or already on the beach with a tropical drink! 🙂

Today I have a very special post for you, written by my mom! She’s been making applesauce in the fall for as long as I can remember, and it is TASTY! She wrote up a great “How to” post so you can make it too!

Enjoy!

What equipment do you need to make applesauce?
Either a Foley Food Mill or a Victorio Strainer, pint size canning jars, lids and rims pot for your applesauce to cook in, a canning pot and sugar.

What apples do you use to make applesauce?
The internet says to use naturally sweet apples: Red Delicious, Gala, Fuji, Winesap, McIntosh, Yellow Delicious or Mutsu, but never use just one kind.
I prefer to use McIntosh because they are softer and take less, if any sugar. The apples I used to make the applesauce below were Jonathan and Winesap.

How to:

Step 1:  Wash and scrub the apples and the canning jars.

Step 2:  Cut and core the apples.  It is best to at least quarter the apples then make thin slices all the way across the quarter to help the apple to cook faster.


Step 3: Cook the apples with a little water until they are soft.
Step 4:  When the apples are done put them through a Victorio Strainer like below where cooked apples are placed in top, apple skins go in a bowl and applesauce comes out in another bowl.

Step 5:  Pour the applesauce into a pot and cook on low heat, stirring so it doesn’t burn on the bottom of the pan.  Also at this point taste the sauce to see if you need to add sugar.  When it is almost done, get your jars and lids hot.


Step 6: When everything is hot, pour sauce in hot jar

slide a knife all around the inside edges to get out air bubbles,

wipe off the outside and rim of jar,

place lid and then rim on jar and tighten

and place in water bath.

Cook for 20 to 25 minutes.  Take the jars out and place them on a cooling rack for 24 hours.  Then you can take the rim off or leave on.  I like to freeze mine, but you can just put them on a shelf.

Question of the day: Have you ever made applesauce or tried canning? Tell me about it!

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