I have to record this so I will remember how I made it next year.
I started with good sweet and tart apples.
Jonathans and Jonagolds
Then I cut and cored them up. I did up enough to almost fill my 12 quart stew pot.
Then I added enough water to fill the pot at least half full. I basically poured water in there till I could see it coming up the side of the pot.
Next I put the pot on the stove and cooked them till they were soft.
It only took about 30-40 minutes. I took if off the heat and let it cool from a little bit while I got the grinder ready.
I happen to have a Victorio strainer. I love it and recommend it to anyone that wants to put up applesauce, tomatoes, berry and grape juice.
Then I take all that sauce and put it into another large stock pot. I add sugar to taste. With these apples I added about 1 cup of sugar. It can be brown or white. When I used the apples from my dad's trees I had to use about 3 cups because the little apples were so sour.
I also added about 3-4 Tbsp of cinnamon and 1 tsp of salt.
I wondered about the addition of the salt and gave it a try and love it! It makes the apple sauce taste more mellow like apple pie. The kids are just loving it.
Oops! I almost forgot the canning part. I put all the applesauce stuff in that big stock pot and bring it back up to heat. I try to keep the stuff pretty hot. Don't boil it though, you will burn it and that is nasty.
I then pour it into quart jars that I have washed in very hot water in the dish washer on sanitize cycle. You can do this in the sink too. You can sanitize them in your canner.
I pour the applesauce in to the jars and then I put canning lids on them (follow the directions on the box). I processed them in my steam canner and in a water bath canner (so I could do two batches at the same time). I processed them fro about 40 minutes. (go check a canning website or book to make sure).
A review of our most expensive purchase!
1 day ago