Applesauce Tutorial

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I found a great deal on end-of-season apples this week. I bought 120 pounds. Besides eating them, we're making applesauce and apple butter. My friend asked me for pictures, so here they are.

First, wash your apples well. Use a drop or two of your favorite dishwashing detergent if your haven't any veggie wash. These are all Granny Smith apples.

Then quarter enough apples to fill a large pot.

Add 1/4 cup or so of water and cover. Bring to a boil for about 20 minutes. Make sure the apples are soft. When the apples are ready, they will look like this:

Take your handy-dandy Christmas immersion blender and liquefy.

Strain the applesauce from the peels and seeds. You can use a sieve or a food mill. My food mill doesn't have a fine enough screen, so I do it like this.

Scoop the peels, seeds, and remaining pulp into a container and freeze it. Add any cores or peels from eaten apples and you can make apple peel jelly. It's really good, especially spiced up a little with cinnamon and nutmeg!

Pour or ladle the applesauce into prepared quart jars. Wipe rims, top with simmered lids and rings, and can in a boiling water bath for 20 minutes. Cool overnight and remove rings in the morning.