I am already finished with applesaucing for the year. I usually spread it out over a few weeks but this year I had a deadline to make. In less than a week my kitchen is going to be ripped out and over the course of a month, put back together. It is exciting for sure but I have no idea how we are going to eat!
Back to applesauce. Making applesauce is a very vivid memory of mine from childhood. I remember the smell and the taste of the sauce as it squished out of my mom’s Squeezo Strainer. . It is the same strainer that I have used for the past 4 years to make my own applesauce and create the same memories for my children.
I process 1/2 a bushel of apples at a time that I get as seconds from Lohrs Orchard for $10. The smaller amount makes it manageable for me because I don’t have half a day to spend on this project at any given time. I can wash and cut the apples and get them cooking (it takes about 30 minutes to do this step) and then later when they are cooked I can process and can them.
This year I put up 1.5 bushels, 33 qts canned. I hope I do not run out quite so soon as last year but the children LOVE applesauce and I love to bake with it so I don’t have high hopes. The first two batches were unmixed one of Gala and one of Golden Delicious. The last was a mix of Golden & Red delicious. Most folks recommend a variety of apples for the best flavor.
If you are looking for step by step in canning your own applesauce the ultimate guide is right here. I’d love to hear about how it goes for you!
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