By Rachel
You know it's Fall when you can go apple picking! We went this past weekend and got more apples than I know what to do with, so be prepared for lots of apple recipes to come. We are hosting Thanksgiving this year, and in an effort to have things prepared ahead of time, I decided to make a load of applesauce and can it for later. I made enough for 9 pint jars, but ended up canning only 7 and saving the last two to eat now. If you are not used to canning, you can make this recipe and simply freeze it until you need it.
You will need:
12 pounds of apples (weighed prior to peeling and coring)
2 cups of sugar (added gradually to taste)
4 Tbs fresh lemon juice
3 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground/dried ginger
1/8 tsp ground cloves
You will need:
12 pounds of apples (weighed prior to peeling and coring)
2 cups of sugar (added gradually to taste)
4 Tbs fresh lemon juice
3 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp ground nutmeg
1/8 tsp ground/dried ginger
1/8 tsp ground cloves
Directions:
Recruit some help to peel and core all the apples...unless of course you have one of those handy apple peeler/coring machines. Put 16 ounces of water in the bottom of a large pot, fill with pot with the apples and heat covered over medium high heat, stirring and breaking up as you go. Once the apples are soft and breaking apart, work in batches to transfer to your food processor or blender to puree. Once the full batch is pureed, return to the pot and add your sugar, lemon and spices. I like to add the sugar a 1/2 cup at a time until it tastes sweet enough - most recipes I found call for 3 or more cups of sugar, and I find you never need that much. Be sure to stir as you continue cooking so the sugar doesnt burn or stick to the pot. If you are canning, keep the pot on low/warm while you can. If you are freezing, cool the applesauce completely before doing so. You could also cut this recipe in half or quarters for batches small enough to eat right away.
Recruit some help to peel and core all the apples...unless of course you have one of those handy apple peeler/coring machines. Put 16 ounces of water in the bottom of a large pot, fill with pot with the apples and heat covered over medium high heat, stirring and breaking up as you go. Once the apples are soft and breaking apart, work in batches to transfer to your food processor or blender to puree. Once the full batch is pureed, return to the pot and add your sugar, lemon and spices. I like to add the sugar a 1/2 cup at a time until it tastes sweet enough - most recipes I found call for 3 or more cups of sugar, and I find you never need that much. Be sure to stir as you continue cooking so the sugar doesnt burn or stick to the pot. If you are canning, keep the pot on low/warm while you can. If you are freezing, cool the applesauce completely before doing so. You could also cut this recipe in half or quarters for batches small enough to eat right away.
