Applesauce

AppleSAUCE!!! So after picking all of those apples, I made some apple sauce. I’ve never been much of a fan of the stuff, but Albany John can really hit the sauce when the mood strikes.

I might not be a fan of applesauce, but man do I like eating it! And after making my own, I might actually like it after all.

So start off with a lot of apples. There’s about a dozen or so in here. I didn’t use them all, so go with about a dozen or so for two quarts of apple sauce. A mix of mutsus, golden delicious, empires, and probably another kind of apple I don’t know about, too.

Give them a good wash, and then peel them.

This apple corer-peeler thing is nifty, although I don’t use it that often. It also makes stellar potato rings. And they are suuuuuper cute. But anyway, I got this one from the Pampered Chef for an ungodly overpriced sum (it’s sturdy and will last, though, so I don’t mind that much), though you can find them for $12-20 just about any where. The designs can be different, but I prefer the kind with a clamp base on it over the kind with the suction cup base.

It can make a bit of a mess with apples and juice, so putting a towel underneath the entire thing is also a good idea, and will protect your counter tops and table tops.

The peeler has a side tool to take the skins off, which I didn’t use. You make apple sauce with the skins on. Who knew? Well, obviously not me.

I like this peeler since it makes the slices so uniformly thin. Figured it would cut down on cooking time. It definitely did. I added a little bit of water to them (1/4 c max) in a pan to prevent burning or sticking and cooked them down for a bit.

This was the end of cooking. I think it took me about 30 minutes or so to cook them until they were soft and mushy, stirring every so often. The volume pretty much reduced by half over the cooking time, too.

And then I was wondering, “How in the hell am I going to make THAT into apple sauce?” I have a grinder, so that was a possiblity, although I was really not sure how I would avoid making a mess, burning myself, and getting applesauce eerrvvrrryywhheerrrr. And then I looked around my kitchen some more, and, HELLO, mother flippin’ stick blender!

Immersion blenders are awesome for stuff like this. Kept it all in one pot, and very minimal mess and minor hot apple goo flickage around the kitchen. It took about two minutes to go from pot of mushy apple slices to applesauce. Sa-Weet!

I didn’t add any sugar. Just apples and some water. I actually liked this applesauce. Kind of pinky, which is a major bonus, and just tasted like fresh apples. I canned a quart jar and a cup jar, so we’ll see how it holds. Either way, it was easy, and probably the easiest thing I’ve canned so far.

Meanwhile, I left the remaining 3/4 quart to Albany John, and it gets his seal of approval.