Applesauce!

In September we had friends visit. It was absolutely gorgeous that weekend and so we decided to go on an apple picking adventure. We live in an area of New York known for apples. We even have a festival every year to celebrate this yummy fruit.

One of our favorite local farms, Critz Farms, offers apple picking. This is a cute family farm that has managed to thrive during a time when family farms have all but died off. They built their farm around families who want a taste of farm life. They offer pick your own crops, cut your own trees, maple syrup tours, an apple cider press, and a petting farm for kids.

We took a wagon ride into their orchard and then wandered the trees searching for a variety that was ripe. Half of the fun was tasting different types of apples. In the end we chose a mix of Macintosh, Macoun, and some Honey Crisp.

They grow what I believe to be dwarf varieties that make picking very easy. After a while our bags were bursting with what turned out to be 23lbs of apples.

With so many apples the only logical thing to do is make applesauce. If you have never made applesauce before you absolutely should! It is so easy you will feel silly that you waited so long to give it a try.

You will need:
12lbs of apples
About an inch of water
Sugar to taste, start with 1.5-3 cups (optional)
Cinnamon (to taste)
4tbsp lemon juice if you plan on water bath canning
A large stock pot
A large mouth funnel (not necessary but with make things easy)
About 8 pint or 4 quart canning jars

After our friends headed home we set to work with the help my mother-in-law. She is crazy fast at peeling apples. Once all of the apples were peeled and sliced we set up a huge pot on the stove. You add just enough water to the sliced apples to keep them from burning and bring it to a boil on medium-high heat. Reduce heat and continue cooking.

After a while they will begin foaming and start to break down. Every once in a while you will want to give them a stir and continue cooking.

Once the apples are close to a consistency you like add your sugar and spices (add lemon juice now too). You can even do as we did and jar half of the sauce with less sugar and cinnamon and then add a little more before jarring the rest. That way everyone has sauce to their own taste. I like a lot of cinnamon. I know it is right for me when a few spoonfuls makes me blush :)

Once your sauce is to taste and consistency you can begin filling jars. Make sure your jars are hot so that they will not crack from the rapid temperature change. Leave 1/2 inch headspace. My husband loves to do the jar filling.

Seal your jars, let them cool and then fill your freezer with delicious apple goodness. We will have plenty for this winter. If you wish to can your applesauce you will want to process it in a water bath for 20 minutes and be sure to add the 4tbsp of lemon juice(not optional) to the recipe.