applesauce

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The Gravensteins are in! These are my favourite saucing apple. For me when you mix the reds and greens you get a really nice balance of sweet, tart, and "apple-y" flavour; and the texture they have when they are cooked down.
Servings:
lots
Preparation Time:
about 1.5 hours
Tools
  • large cutting board & knife
  • fruit/vegetable peeler
  • melon baller
  • 2 12 qt. soup pots w/ lids
  • long wooden spoon

Ingredients

  • 20 lbs. apples
  • 1/2 c. water
  • 1 t. kosher salt
Cooking Instructions
Wash, peel, split, core, and slice the apples.
Place the apple slices, water, and salt into the pots over medium heat.
Cover and wait 10 minutes (until you hear the water start to boil) then turn the heat down to low.
Wait 20 minutes then stir up the apples from the bottom.
Cover and wait 20 minutes then stir up the apples from the bottom.
Cover, turn off the heat, and wait 20 minutes.
Scoop out into your favourite storage containers.
Notes


I like my applesauce quite chunky. If you want a smoother sauce, add one or two more stirrings and 20 minute cooking times.

When using other apples for sauce I will mix several varieties together to try to match the flavour that I get from the Gravensteins - 75% Orange Pippins and 25% Akanes make a pretty good sauce - but I like the flavour and texture of the Gravensteins the best.

When I am desperate for fresh sauce I will use just about any firm and tart apple and add a bit of sugar, and up to a total of 1/4 t. of cinnamon, cloves, allspice, and/or nutmeg (for a 10 lb. batch of apples) to suit my taste at the time.

AttachmentSize
00-applesauce.jpg37.14 KB

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Only 1/4 t. of cinnamon for

Only 1/4 t. of cinnamon for 10 pounds of apples? I probably come close to that per bowl when I'm in a cinnamon mood. Then again, I'm a cinnamon junkie.

How do you store it? I seem to recall that applesauce works fine with both a water bath and pressure canner.

I store my sauce in the

I store my sauce in the freezer in 1 qt. and 1/2 qt. StorKeeper containers. It is rare for me to have applesauce in the freezer for more than 3 months. I have taken out a "lost" container that was in for 8 months and it still tasted good. (Always date the food you put into the freezer!)

I try only to spice the original recipe to enhance the flavour of the apples when I make large batches for storing. I have added additional spice to applesauce that I have taken out of the freezer - not the amount that you mentioned unless it was used in something like applesauce cinnamon bread.

I figure I eat about 2/3 to 3/4 of my applesauce straight and use the rest in soups, tarts, cakes, breads, roulades, stuffings, and as bases for other sauces.

Since I have the freezer I base my storage plans on 4 to 6 months of meals in the freezer. If I have items left over after that (usually only berries), then I will put them up in jars.

Having a southern exposure of tall cedar trees really limits what I can grow and I just do not buy more that I will use in a few months.