I learned a lot about apples, applesauce and just how dumb I can be this past week. First I will start with what I learned about apples. #1 - 25 lbs of apples is a lot of apples (I set out to farmers market to pick up 8 lbs of apples for applesauce, and ended up coming home with a 25 lb box - Thanks Todd (my husband) ... that was a great idea!!! #2 - 25 lbs of apples sitting on the table in the kitchen looks like a very big task, which makes it easier to procrastinate!
Well, after several days of walking by the apples and wondering what I got myself into ... I decided it was time to start making applesauce (I did not want my 25 lbs of apples to rot before I dealt with them!) So after putting Easton to bed I dug out my recipe to make a batch of applesauce using 4 lbs of apples (which I decided to double) and started. I wash a large portion of apples, cut them in quarters, remove the cores and any bad spots and put the in the pot until I have reached my 8 lbs. *THIS IS WHERE YOU SEE JUST HOW DUMB I CAN BE - INSTEAD OF WEIGHING JUST THE APPLES, I WAS WEIGHTING THE APPLES AND THE POT AND DIDN'T REALIZE IT UNTIL THE END OF THE PROCESS!!!*
I put my "8 lbs" of apples on the stove with 1 cup of water and let them simmer for approximately 15-20 minutes until the skins are easy to remove with a pair of tongs.
After all the skins are removed you can either mash your apples if you like chunky applesauce or use a blender to make it smoother. I chose to use the blender since Easton is used to eating the store-bought applesauce which is smooth.
After you get the right consistency then you add your spices, and if I would have measured my apples right this would have been perfect. But instead, I ended up with super-spicy applesauce and spent the next 2 hours cooking down more apples and adding them to make it less spicy.
Once you get the right flavor place applesauce in warm jars (I used pints and 1/2 pints). Wipe rims, add lids, screw on rings, and process in a boiling water canner for 15 minutes. Remove jars from canner and let them cool on a towel-lined counter top.
What I learned about applesauce: #1 - if you use correct measurements it is very easy to make, but it does take quite a bit of time. #2 - Easton does not like warm applesauce (I let him try it from the second batch I made and he was "mommy warm - icky!") #3 - 25lbs of apples does not really make that much applesauce!
END RESULT (YUMMY!)
and an empty box!!!
Here's the original recipe if anyone wants to try it:
4 lbs apples
1/2 cup apple cider or water
1 Tbsp cinnamon
1 tsp grated nutmeg
1/2 tsp cloves
sugar (if needed)
Process jars in boiling water canner for 15 minutes for half pints and pints or 20 minutes for quarts.