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!
Next time, I'll show the method I use for apple butter. You will start with applesauce, so get cooking!
I should've thought of putting my little blender to work! Instead, I let it cook a really long time and then worked hard at shoving as much as possible through the strainer. Now I'll know for next time.
Mmmmmm, that looks good. I wish I had some apples left from the orchard we went to last October. Is there any left? Apples and apple products don't last long around my house.
I made it from all Grannys, because that's what was on super-sale, and made it unsweetened. It's just right for our tastes! I do agree that it's best to use a variety if apples for the best tasting applesauce.
I'm the blessed wife of My Honey of 14 years, and Momma to eight wonderful Lambies aged 13 and under. We live in Central CA, and use Ambleside Online for our curriculum. I'd love to meet you , so browse a while and feel free to leave a comment!
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• Feb. 27, 2009 - Thanks!