~Loving the Simple Ways of Living~

Sunday, September 30, 2012

Wednesday, September 12, 2012

Homemade Applesauce

Homemade Applesauce
Paula Reds make great applesauce

One of my favorite times of the year is fall apple picking time. Every year we visit a local orchard that's been in our area as long as I can remember, the apples are great. This year I ask the lady at the orchard which apples makes the best applesauce, and she said the Paula Reds. This apple is a beautiful apple that has a bit of tartness, and it's also a soft apple. So I just made homemade applesauce for the first time, and it's so good! I don't think I can ever eat grocery  applesauce again. 

Processing the apples into sauce.
Canning Bath.
Beautiful Canned Applesauce

The recipe I use is super easy, and my new Victorio Food Strainer takes out all the hard work and time. With the Victorio Food Strainer there is no need to peel or seed the apples, just destem and cut in quarters. Very Easy, just like I like it. 

Love this Food Strainer

Applesauce Recipe

2 1/2 to 3 1/2 pounds apples per quart
Sugar (optional)

Wash apples and drain. Remove stems and quarter apples. (When using the Victorio Food Strainer, there is no need to peel core, or remove seeds. If using a food processor core and peel apples) Cook apples until soft in a large saucepot with just enough water to prevent sticking. When cool, place apples in the food strainer and process into sauce. Return apple pulp to saucepot. Add 1/4 cup sugar per pound of apples or to taste. Note: When using Paula Reds sugar is not needed. Bring applesauce to boil (212F.) stirring to prevent sticking. Maintain temperature at a boil (212F.) while filling jars. Ladle hot sauce into hot jars, leaving 1/2 - inch headspace. Remove air bubbles. Adjust two piece caps. Process pints and quarts 20 minutes in a boiling-water canner.
   Recipe Variation: Spiced applesauce can be made by adding ground spices, such as cinnamon, nutmeg or allspice, to the sauce during the last 5 minutes of cooking. For chunky sauce, coarsely crush half of the cooked apples, process remaining apples through food strainer. Combine crushed and sauced apple mixture; continue as for applesauce.