While we were in Lancaster a couple weeks ago I picked up a half bushel of apples. This equated to a brown grocery bag full of beautiful, local apples (about 24 pounds in our case... I believe that a bushel is typically around 43 pounds). I had intentions of making applesauce and some baby food for Jack but wasn't sure how much this would yield.
First came applesauce.
There are several methods for making applesauce. This is the method that I find works for our family.
My supply list includes:
I start by crank peeling all of the apples. This is a good place to find a helper. I find that a trusty five year old comes in quite handy.
The next job is to core the apples. You can use a corer like the one below but I don't love this method. I find a large, sharp knife does the trick.
I cut around the core in quarters. Then I quarter each piece.
I then place the apples in the crock pot. I found that I could fit about 12 medium apples in my large crock pot. I had to do my applesauce in batches.
To the apples I added the water, brown sugar, lemon and vanilla (I will put the specifics at the bottom). I cooked the apples on low for four hours. At the end of the four hours the apples will be easy to moosh with a fork.
The next step is to get the applesauce to your desired consistency. For Brian's liking I mash with the potato masher and stop there. For the girls and I we get out the blender and give our sauce a whirl. This is really a taste preference.
And voila... you have applesauce. You can choose to refrigerate and eat within a few days, freeze or can. Since apples only require a hot water bath canner this is the easiest method for us. (My canning instructions will be posted soon!)
Applesauce
- 12 medium or large apples
- Juice from 2 lemons or 4 tablespoons refrigerated lemon juice
- 3 tsp vanilla
- 4TB Brown Sugar
- 1 cup water
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