Applesauce

In the Cleveland area, it has been a rough year for apples.  We had an early frost which got the buds on the apple trees which really affected the fruit production.  This Saturday we went to Eddy's and they said they lost about 50% of their orchard this year.  We were still able to pick some apples, though there were not very many and of the apples there, I only considered 2 varieties edible.

I picked about 13 pounds of Melrose and Empire and made 11 pints of sauce this morning.  Applesauce is pretty easy to make, and you hardly have to add anything because the apples are so flavorful themselves.  You can freeze applesauce or hot water process it to store it, or just make enough that you can eat and keep it in your fridge.  Because I hot water processed it, I needed to add 4 tbsp of lemon juice for acidity which helps to preserve the sauce.  I also added 1 cup of sugar, and about 1 tbsp of cinnamon and 1/2 tbsp ground cloves for a little extra flavor.



If you have a strainer, applesauce will be infinitely easier and you will get more sauce from the apples, but you can do it without this handy contraption.  Wash the apples, quarter them, add enough water to cover the bottom of the pan and boil the apples until they are soft - about 20 minutes depending on the size, quantity, and variety. Cooking the apples with the skins on gives the sauce a beautiful pinkish color!

In batches, put the apples through a food mill or strainer until you have a puree.  Return the puree to a pot and add sugar, lemon juice, and other spices and bring to a boil, stirring frequently so it doesn't stick.  At this point, you can hot water process it, let it cool and freeze it or put it in the fridge, or eat it right away!  If you hot water process the sauce, you will need to do it for 20 minutes.

Happy Fall!