Tuesday, November 27, 2007
Applesauce -
I’m canning applesauce for the second time this year. The first batch was a bushel of apples, and this is another bushel. I think this is the end for this year. It’s quite a bit of work, but the applesauce is so very good.
I don’t do a lot of canning, but I have a few things I manage to can each year. Applesauce, Vidalia onion relish, and blueberry jam.
I don’t know if the results are worth all the work, but I keep on doing it.
Now that I’m not working, maybe I can finish the job in just one day, rather than spreading it out over three days!
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.
