Nothing beats homemade applesauce! This was a great year for apples and our wild apple trees were loaded. They were kind of on the small side so they seemed like the perfect apples to use for making applesauce. Making applesauce is a lot easier than you would think. Especially the way we do it. Basically, throw everything in a pot, cook, and strain. Not bad when you are doing three other things at the same time! This applesauce is a lot healthier than what you buy in the store as there are only two ingredients, apples and sugar and the great thing is that you control how much sugar, if any, you use.
To start, gather your apples and give them a quick wash to remove any dirt.
Quarter the apples to make the cooking quicker and throw everything, stem, seeds, and core, into a large pot.
Add 4 cups of water so the apples don’t burn and set on medium/high heat. Cook down until the apples are soft stirring occasionally and adding extra water if it boils down too much.
Let the apples cool and then put them through an applesauce strainer and into another pot. We have one of the old hand-crank ones that I love to use! This strainer allows the applesauce to go through but keeps the skins, stems and seeds separate. If you have chickens, toss them the skins and stuff as they will love to pick through everything!
Once you have all of the applesauce in a pot, put the applesauce back on the stove over medium heat and add sugar (if you want to) to taste, usually about 1/2 a cup of sugar to every five cups of applesauce, and heat and stir until the sugar is fully dissolved.
Let the applesauce cool completely and then put into quart size freezer bags or other freezer safe containers to use another day.
We always put some of the applesauce in a few glass containers for the fridge to eat for the next few days!
This blog post was shared at: From the Farm Blog Hop