I really thought I'd be done with canning and back to sewing by now. But when someone gives you apples- lots of them, you make applesauce. A few days after receiving the apples, we also got a large tote full of keiffer pears. If you know anyone with an old keiffer pear tree, you know very well these pears are as hard as a rock, and they are rather bland. There isn't much you can do with them but cook them down. They are perfect for sauce! A dear friend in Illinois first taught me how easy it is to make applesauce. She taught kindergarten and first grade, and oh the sweet treats she shared with those kids. She is definitely that teacher they will never forget. She was always doing something creative like making homemade soup or sourdough bread. When she wasn't cooking something for her students, they were creating special projects. Today, Ms. B was in my heart while I cooked up this apple sauce. It's really easy. When you make it once and figure out what your family likes, you may never buy applesauce from the store again. For real. My kids love it so much, I make it with apples, pears or mix them together. They don't care. Apple or Pear Sauce Recipe 3 lbs apples or pears, peeled, cored, sliced and diced 1/2 cup apple cider 1 Tbsp lemon juice 1/4 cup light brown sugar 1/4 tsp cinnamon (optional) Start with apples. Today I had gala, a few granny smith and some yellow delicious apples. Sometimes I use this same recipe with Kieffer pears or a combination of pears and apples. I really don't make a huge fuss about which type apples to use. First, I don't think my grandma stopped baking a pie because the apples were too hard or soft. She used what she had. Second, if someone is nice enough to gift you something, you figure out what to do to make it work. The thing about apples (pears) is as you peel them, you need to either submerge them into water until you get them all done, or sprinkle them with lemon juice. The softer the apples, the quicker they oxidize (turn brown). The acid in the lemon juice slows the oxidation process. Peel, slice and dice quickly or take advantage of any extra hands you have around the house. If don't mind cooking your fruit a little longer, you can core them and drop the entire fruit into your pot. It takes longer to cook down, but comes out the same. Cook them down. Once you have diced the apples, place them in a stock pot with apple cider and lemon juice. I sometimes add equal parts apple cider and water or use whatever juice we have on hand. I've thrown pineapple juice into pears and white grape juice into apples. Please don't make a special trip to the store. If all else fails, use water and flavor it with sugar and spices once they cook down. The recipe is very forgiving. Turn the stove on medium-high heat and cook until the liquid begins to boil. Turn the stove down and simmer for 15-20 minutes until the apples are soft. For crisp apples like Granny Smith, you may need to cook them a little longer. While they cook, stir several times to make sure the apples don't burn, and be sure everything is adequately submerged in the liquid. Mash the apples. As the apples soften, they will begin to become translucent. Turn off the heat. Use a potato masher to break up large clumps. Our kids prefer their apple sauce chunky. If you want it smooth, use a food processor or immersion blender to get the consistency you want.
Stir in the goodness. Stir in light brown sugar and any other flavor you'd like to add. We usually add cinnamon to a few jars. Once you get the taste you like, you're done. Spoon the hot apple sauce into hot, sterilized jars. Cover with lids. Process is a water bath for 15 minutes if you're not planning to eat it right away. This recipe makes 4 half-pint jars or 2 pints.
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AuthorI'm a wife, mother, daughter, educator, writer and hobby farmer. Welcome to my world of simply living. Archives
December 2023
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