Apple Sauce

Making applesauce is certainly not a contender for the most exciting summer activity. It's tedious and it's messy, and it means spending a day or two or three in a stuffy kitchen. It’s not glamorous, but temporarily turning my kitchen into a cannery is one small way for me to help provide for the family while staying with my kids. It’s also the best way to keep a big crop of apples from going to waste, including bruised and wormy apples. Along with just eating it, I add applesauce to my oatmeal, along with a little cinnamon, and I use it in place of vegetable oil in quick bread and muffin recipes. The latter is good because it adds fruit instead of fat, but also because most of the vegetable oils in stores are genetically modified, and non-gmo oils can be expensive and hard to find. To can applesauce you’ll need a large, quality, stainless steel stock pot to cook the apples in. To strain the skins and cores off the cooked apples and leave you with smooth applesauce, you will need a food mill. There are many different styles, large and small. The one I use is called a Juice Mate. You can even buy different attachments for this simple machine to help you make juice and fine pumpkin for pies. You’ll need all the general canning equipment: jars, lids, rings, and a water bath canner. And of course, apples. There are four ways to get apples. The first way is to go to the store and buy them. Do not, under any circumstances, ever make applesauce with apples from the store. That would be a complete waste of money and apples that somehow made it from farm to store without worms or bruising. So that leaves three ways to get apples for making applesauce. Lucky people (I’m lucky this year) have a bumper crop of apples on a tree in their yard. Some years our trees don’t produce, and I have to go another route. My second favorite way to get apples is for someone to give them to me. Maybe you know someone who has a tree in their yard and doesn’t want to deal with that much fruit. Drop hints around them that you are thinking about making applesauce, but not sure where to get apples. If you don’t personally know someone with an excess of apples, and you are very brave, look around town for people who are letting their apples go to waste, rotting on the ground. Chances are there will still be some good apples left even after many have fallen and begun to rot. Again, if you are brave, politely approach the owner and ask if they are planning to use their apples, and if not, if they would allow you to clean them up for them. You’ll be saving someone the trouble of cleaning up rotten fruit, saving the rotten fruit from going to waste, and getting your family some free apples. Your third choice is to find a local farm and either pick your own, or buy apples buy the box at a discounted price. Some farmers may offer #2 fruit, which may have bruises or scabs for you to remove, for a deep discount. If you don't already know of an apple orchard near you, visit pickyourown.org. Once you have your apples, fill your sink with them, fill the sink with water, and rinse off the dust and anything else that’s not apple.

Cut the apples, removing bad spots and worms if there are any. If you have chickens, they will be overjoyed to receive the worms. If not, add all this stuff to your compost pile and cover it with something like dry leaves or grass clippings. I keep a bucket by my feet to drop the junk into, and the good stuff goes into a stainless steel stock pot on the counter.

Once that’s full, pour a little bit of water in with the apples and stick them on the stovetop on medium. Once the apples come to a simmer, turn them down to low or medium low, so they cook slowly and don’t scorch. You’re going to need to give them a deep stir once in a while to keep the bottom from scorching and help the apples to cook evenly. The apples take a long time to cook. If you haven’t already, get your jars ready by washing them in hot soapy water and bringing them to a boil in the canner, or put them in the dishwasher. Wash your jar rings. Get the food mill put together and ready. Follow the package directions to get your lids ready, usually by putting them in a saucepan of hot water on low on the stovetop. Give the apples a stir, go put in a load of laundry, stir the apples, read your kids a book, give the apples a stir, vacuum the living room, stir the apples, get a drink of water, cut up some more apples for the next batch….. OK, it’s been an hour or so and now the apples look pretty much like mush. There might be a few pieces that still look like apples, but they need to be soft. Put these into the food mill, and get another batch of apples going on the stove while you start cranking the handle on the food mill. If you have kids, use them as child labor. It’s good for them, and they might think it’s fun. Mine think cranking applesauce for three to five minute intervals is great entertainment. When they get bored, think of it as a good arm workout for you.

Once you have all that apple mush strained into apple sauce, dump the skins in your waste bucket along with the bruised apple pieces and worms, then start funneling the applesauce into jars. Wipe the rims, put on the lids and rings, and put them in the canner with warm water just covering the lids. Cook on high or medium high until it reaches a full boil, then turn it down a bit. Boil for 20 minutes, then remove them onto a towel on the counter, somewhere they can sit overnight. Meanwhile, remember to stir that next batch of apples once in awhile, and put it through the food mill when it’s ready….. you get the idea. When you're done for the day, make sure to wash all the parts of the food mill immediately. Don't try to soak it, that does not make it easier to clean. We canned fourteen quarts of applesauce today from two and a half 3-gallon buckets of apples.. I plan on getting started earlier tomorrow and cranking out another 21, maybe 28 if I’m really productive, and then the only thing I’m doing with applesauce till this time next year is eating it.