Applesauce

I finally cleaned two bushels of apples off my kitchen counter and finished making our applesauce!

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I usually make applesauce in pint sized jars, but somehow I was running low on those, so I used quarts. 14 quarts and 8 pints – I’m not sure if that is enough to last us through the year or not, so I might pick up some more apples.

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I discovered that my apron pocket made moving apples much more efficient than just using my hands!

Making and canning applesauce doesn’t necessarily take a lot of work, but it does take a significant amount of time. It took me about 4 hours one night, start to finish. I would rather do all the sauce at once instead of doing lots of small batches since so much equipment and prep work is required.

1. Peel, quarter, and core apples. One of those apple peeling, coring and slicing gadgets makes this process so much easier!
2. Cook apples with a little bit of water until they break down.
3. Put sauce through food mill.
4. Sanitize jars and lids.
5. Fill jars and hand tighten lids.
6. Process in water bath for 35 minutes (longer time because I am at a high altitude).

So for 4 hours, I had each of these steps going continuously because I had so many apples. While I was peeling, a batch was cooking, a batch had been milled and was ready to go into jars, and a batch was in the canner.

I know I’m going to be so thankful for all this applesauce when January rolls around and my sources for local fruits and veggies are hibernating for the winter.

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