Then, for a few years I used a Victorio strainer or food mill. They worked great and made the work go so much faster and easier to feed to the babies, but I missed the chunky fresh applesauce feel. This year I found a GREAT buy on Victorio Strainers and got one for each of a few of the adult kids who make applesauce. After much contemplation, I decided to get one for myself too! But before I could actually get mine in hand (since I bought the store out and had to get a raincheck for the rest)...
we accumulated lots of apples over a period of a few weeks from the produce co-op. They weren't getting eaten quickly enough so I decided to make some applesauce. I did it the old-fashioned way using a knife to peel and core the apples. I cooked them and mashed them and added a little sugar and cinnamon and the applesauce turned out GREAT! And I wondered why I don't continue to make lots of applesauce every year even though I don't have little ones at home any longer.
Years ago, we were visiting my in-laws and my mother-in-law had frozen her applesauce and it was so yummy! So, I decided to do the same since I wasn't preserving 48 quarts! It was easy, fun, yummy kitchen therapy. Even Stephanie, who isn't a fan of chunky applesauce, enjoyed the homemade fresh flavor. Even with my new Victorio Strainer, I think I'll do a few batches with the old-fashioned knife and enjoy the texture of chunky applesauce. I'll put them in my freezer next to my frozen Girl Scout Thin Mint cookies to enjoy on a day when I need an extra lift.
Homemade Applesauce
My Mother-in-Law
8 cups sliced apples
2 cups water
Cook until apples are soft.
Add to apples and mash:
1 cup sugar
2 teaspoons lemon juice
¼ teaspoon cinnamon
¼ teaspoon nutmeg (optional)
Ready to eat warm or refrigerate to have later. Enjoy!
To Freeze: ladle applesauce into freezer bags or containers. Label and freeze for up to one year.
To can: put in hot jars, put on hot lids. Place jars in canner or large pot. Cover with water. Bring to a boil. Boil for 5 minutes.
Makes 3 pints.
What I Do: I never add the nutmeg. I use whatever apples I have on hand or can buy cheap. The last amazing batch was mostly braeburns, but I have made it with all kinds of apples. It's amazing what a little cooking, mashing, sugar, and cinnamon can do. I like this proportion of sugar and cinnamon to the amount of apples because it adds a very light flavor. However, when the babies were little, I didn't add the sugar and cinnamon.
