Wednesday, September 26, 2018

Apples, part 2

Sorted apples going into a bowl

What are we doing with all those apples we picked off our little tree?  We began sorting, preparing (peeling and coring) and cooking the apples for applesauce today.  Others will be made into pies, some we will eat, because although they are tart they are also sweet and very acceptable for eating as it turns out.  We won’t make all the applesauce at once but we have done 5 batches today.  As they cook the apples are filling the house with a heavenly aroma and the warm applesauce (with whipped cream) is yummy.

Easy Plain Old Fashioned Applesauce*

½ cup water
7 cups of cored and peeled apples
½ cup sugar

For a spicy alternative add ¼ teaspoon cinnamon and a little nutmeg with the sugar.

1.  Core, peel and quarter apples.  

2.  Bring ½ cup of water to a boil in a large pot.  Add the apples. 
3.  Cover and simmer for 20 to 25 minutes, stirring occasionally.  

4.  Remove from the heat and add ½ cup sugar.  
5.  Mix the sugar thoroughly into the cooked apples.  
6.  Let stand for a few minutes then pour or ladle into clean freezer containers or glass canning jars.  
7.  Put lids on the containers, label with the date and freeze or refrigerate.  

I’m not sure how long it will last in the refrigerator because ours will get eaten up quickly but the frozen applesauce should be good for a year.  


*The original recipe can be found in a 1963 edition McCall's Cook Book, page 280

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