Monday, September 10, 2012

Homemade Applesauce

Nothing can beat the taste of apples freshly picked from the tree.  When I moved to the desert, I was surprised that apple trees could grow here.  I came to find out that most fruit trees not only can grow in our climate, but thrive.

Because apples are harvested in June where I live, my mother undertook the daunting task of teaching me how to make applesauce a couple of years ago.  





There are many recipes for applesauce available online - sweetened, unsweetened, with cinnamon, chunky, etc.  A good reference guide for canning any type of fruit can be found at this link.  

We made the applesauce at my mother's house from freshly picked apples - although you can make them from apples from the grocery store too.

We got started by first cutting the apples into chunks.  You may notice that we did not peel the apples....we just removed the stem and end from each apple before we cut them up into chunks.


We added water and then cooked them until they were soft.


Then it was time to put them through the food mill.  *I have always wanted a food mill and had so much fun using my mother's.  I really need to get one :-)


Besides being very easy to use, the food mill kept all the apple peels and cores out of the pureed apples that fell into the bowl.  Peeling apples is not a favorite activity of mine, so it was so nice to skip this part.


In the foreground, you can see an old fashioned device which also worked well.  I am not sure what it is called, but it did work!

While we were working, my two nephews came home from playing at the park.  They are always so much fun to play with.  Their new favorite books are my sister's cupcake cookbooks.  They spend lots of time looking at all of the pictures and deciding which ones they are going to make.


*I have actually have used the first cookbook and had some great results.

Okay, back to making applesauce....

Once the apples were pureed, we added sugar and lemon juice.  I like my applesauce sweetened.


Now back onto the stove for a few minutes to heat up.


It already looked so good, it was hard not to dip my spoon in and try some.

Next it was time to put it into jars, making sure that there weren't any air bubbles and then added the lids.


 The last step...


Finished!


**If you don't use a boiling water canner, you can definitely freeze your applesauce for up to a year.  I have done this and it tastes great!

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