More of a process than a recipe –
- Wash/scrub apples
- Add about a 1/2 cup of apple cider to pot (prevents burning)
- Quarter apples and fill 12 qt pot (about 1/4 bushel)
- Simmer apples till soft and mushy (about 30 mins)
- Place food mill on lip of a separate 10-12 qt pot
- Scoop out cooked apples into food mill and turn crank clockwise to process
- When all apples are processed, bring applesauce back up to a boil
- Scoop hot applesauce into canning jars and seal
- Process (submerge) sealed jars in boiling water for 20 mins
- Can also be frozen
Makes approximately 3-4 quarts
A couple tips/notes –
- Occasionally crank handle counter-clockwise on food mill to clear holes
- Use a spatula to occasionally remove skins and core parts from food mill
- The apples will boil down to about 1/2 the starting size
- Fresh hard apples will take a little longer to cook down than softer varieties
- Optionally add cinnamin and/or sugar to personal tastes
- A 1/4 bushel is about 40 medium to small apples. This is also roughly a peck of apples
- If you are not familiar with food mills, they look like this –
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