Cassie-b

Applesauce

I have canned about 60-65 jars of applesauce in the past 3 weeks. It’s quite a bit of work, and I’m really tired of doing it, but the applesauce is so very good. 

I’ve made enough this year so I can give some away and not run short. 

I’m not big into canning, but I have a few things I manaage to can each year – Applesauce, Vidalia onion relish, and blueberry jam.  Pretty much that’s all. 

I don’t know if the results are worth all the work, but I keep on doing it.

It’s hard to find the time for these things when you have a full-time job. 

My recipe is simple: cook the cored and sliced apples till they are soft, run them through a food mill or seive to get rid of the skins (or cook them peeled, but then you lose that pretty rosy color), then freeze or can them.  I don’t add anything, but I do like to use at least 2 kinds of apples, at least one of them a tart cooking apple.