Wednesday, October 8, 2014

Gloomy Day Applesauce

There really is nothing better than an occasional rainy day off. Working in the garden is impossible, so your focus can turn to indoors where you can do a bit of cleaning, do a bit of cooking, and do a bit of, well, nothing. Rainy fall days are wonderful.

With Apple Season at it's peak, and a huge selection to choose from, I bought several pounds the other day with the intent to make applesauce. Tuesday turned out to be the perfect day for this, and even caused me to grab another 8 or 9 pounds Tuesday afternoon.


Martha's recipe couldn't be easier. 6 lbs. of apples, 1/4 cup lemon juice, and 1 1/2 cups of water.

Not peeling the apples is what will make the applesauce pink. The red skins will tint the finished sauce. If you want golden apple sauce you can either peel the apples or use golden skinned varieties.
The apples begin to cook down quickly. I used a mix of Gingergold, Cortland, Gala, Red Rome, and McIntosh.

The remains. The apple cores were given to the squirrels to enjoy.

Almost there.

Once the apples are cooked down you can remove the skins with a pair of tongs.

Or if you have a food mill you can make it even easier on yourself and use it. The sauce won't be quite as lumpy, but it saves a bit of time.

Some to give and some to keep. I didn't add any sugar, but if you want sweeter sauce (although this is truly pretty sweet) start with about 1/4 of a cup. You could also add cinnamon or nutmeg, vanilla, or slice up a few pears and toss in. If you aren't processing the jars the applesauce will keep for about a week in the fridge, or you can freeze it for up to 3 months.