Every year I can applesauce. My family loves homemade applesauce. It is so much better than the store kind. Last year I made 21 pints. We used all but one of them up last year. I think last year's applesauce is just a bit better than this year's. This year I peeled the apples with my apple peeler. Technically my gadget should be able to slice, core, and peel the apples, but mine isn't working right anymore. It peels fine though. The problem is that the peels add flavor to the sauce. I'm guessing that is why it isn't quite as good. This batch made 9 pints. I need at least that much more. So my next batch will be made with the peels and put through the strainer to remove them once the apples are cooked down.
Another problem I had this year was the canning. The applesauce expanded too much and started coming out the tops as it processed. Technically they sealed, but I didn't trust that the seals would hold. So I reprocessed them with more head space. I think I put too much head space in some of them at the end. I'll eat those first. I often seem to have trouble with just the 1/2" that they say to use for apples. I don't know why. I don't have large bubbles in the bottom or anything. Oh well. My first batch is done. I'll buy some more apples at the farmers market next week to make my second batch. I'm hoping in a few years I'll get enough apples to make applesauce with my own apples. I can hope at least.
Can we please explore a little "cultural difference"..? Why do people in the USA call this stuff "Applesauce" while we in the UK call it "Apple Sauce"? :) As you say though, irrespective of names I'm sure you are right in stating that your homemade sauce is way better than the shop-bought stuff!
ReplyDeleteI made Hedgerow Jelly today, so you must visit my blog tomorrow to see how!
That is the language difference that you need explaining? I would think things like swede and rutabaga or maybe eggplant and aubergine or zucchini and courgette. At least applesauce is a small difference ;>. Can't wait to read you jelly post. It sounds interesting.
DeleteWe call it apple sauce in RI.
DeleteYou so need one of these! http://www.oxo.com/p-476-food-mill.aspx
ReplyDeleteAll do to make my applesauce is wash and quarter the apples. I throw them into a pan will a small amount of water until they cook down. Put them through the mill (I use the medium size "grate") and voila, beautiful sauce and a small amount of skin/seed waste. Cinnamon and brown sugar as desired.
I do have a Victorio strainer. I've always used it in the past. Just this time I didn't. I do hate putting hot apples through it as I tend to splash myself. But I will go back to it next time as I think the applesauce is better.
DeleteHow do you keep the sauce so pale? Any time I make it, it turns dark brown.
ReplyDeleteI put a little water and lemon juice in the bottom of the pan. When I finish chopping one apple I toss it in and mix it up. Usually I also use some Cortland apples to start with. Cortlands stay white very long without turning brown. And interestingly enough I put cinnamon in my applesauce so I make it a little brown on purpose.
DeleteLeaving the peels in gives it color. Mine comes out a kind of pinkish brown.
DeleteOk. I guessing my problem is I ground the apples first and then cooked it. It looks like apple butter, tastes good at least :)
DeleteVery nice. Wish you would come eat our applesauce. I still have jars of it from a year ago. I thought I would be good and put in a bit less sugar and now nobody likes it, lol.
ReplyDeleteThey look great. I can't believe how much applesauce you go though in a year. I like it with pork but would only go through like one jar probably.
ReplyDelete