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Tuesday, January 17, 2012

Apples on sale "From The State Up North"

This past weekend as I walked through the grocery, I saw that apples were on sale for $.69/ pound. What an exciting and awesome deal to stumble across. As I gathered them up, my mind wondered back to my applesauce recipe. 

My family eats A LOT of applesauce. I make applesauce bread, pancakes and many other recipes with applesauce. It is also a much desired snack.

Today for Tempt Your Tummy Tuesday and Tasty Tuesday, I thought I would share my applesauce process with you. It's easy and everyone has the supplies on hand!

Remove stems, leaves and clean apples thoroughly. Core and slice. (You can peel them if you'd like. I have a Kitchen Aide mixer attachment that separates the apples from the skin after they are cooked. Sometimes, I also leave the skin on and use a potato masher. I then pull the skins out of applesauce. I, personally, feel like there are a lot of nutrients in the skin and I should keep them intact as long as possible. I might be right. I might be wrong but it makes me feel better! :) ) Put apples in pans and cover with water. Add 2 tablespoon lemon juice to keep the apples from turning brown.

On medium- high heat, slowly bring the apples to a boil. Boil for 25 minutes at a steady but not rolling boil. Cook apples until soft and apples are starting to fall off of skin. The next step is all up your personal preference. It really depends on my mood and what the kids have been eating. When the apples are of ample tenderness, assess the water level. Sometimes my kids like more fluid-y applesauce and sometimes that like chunky and think. If you like fluid-y, drain apples until water is just under the top layer of apples and mash using potatoes masher. If you like thicker applesauce, drain water to about two inches of liquid in pot and mash with potato masher. 

Spoon applesauce into clean and sanitized jars which have been expected for chips and nicks. Take a butter knife and press along side of jar to release air bubbles, wipe rim of jar mouth and wipe seal. Place on top and tighten ring around jar and seal.

After you put the applesauce in the jars, remove air bubbles, wipe jar rims, and put on lids and rings, the applesauce needs sealed. Some people freeze their applesauce. I choose to pressure "can" it. I don't really have a lot of freezer space so whatever I preserve through "canning" really helps.

Put the jars in a large stock pot or canning pot (needs a lid), cover with water (water needs to be one inch above jars) and bring water slowly to a rapid boil. 

When a rapid boil is reached, allow the boil continue for 15 minutes. After the 15 minutes, turn off heat and leave to sit. When the jars are cool (Mine sit overnight) remove rings and make sure lids sealed. Applesauce is good, if sealed properly, for three years.

So if you see apples on sale in your area, grab a few and head home to make applesauce. It isn't hard and it has a great, fresh taste! Also remember this recipe next fall as apple orchards are coming alive!

An apple a day keeps the dentist away. So go and find some good apples!


Anonymous said...

Yes!!! I have been making apple butter and am ready to move on to apple sauce. My hubby brings home SO many apples from work. What doesn't get eaten usually gets thrown out:( Waste not, want not is our motto, so he brings the fruit to our house and we use it up!

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