Critterhaven Farm

Grandma Claire's Summer Applesauce

Some may see this as a long drawn out way to do applesauce, but I've found out by trial and error this is the applesauce my Grandma made.  It has the same taste and smell and consistency as hers did.  I now think you have to let them sit a little to get this taste.

Day One:

I use a variety of apples...not just one certain kind.  I wash the apples very good and remove the stems.  I then put the batch of apples in my stockpot, enough to fill it and enough water where the apples are bobbing a bit.  In other words not packed so tightly you can't stir them when they start getting soft.

Cook until they get soggy...I mean the falling apart kind...starting to mush.  Let cool and put in the fridge overnight..in the same stockpot.

Day Two:

Remove stock pot from refrigerator and cook until they are warm and soggy again.  By this time they should start changing color from the yellow applesauce we are all used to to the brownish color you want.

Cool and return to refrigerator.  Tomorrow's the day!

Day Three:

Remove pot from refrigerator and cook until warm and mushy again.  By this time the apples are falling apart and the peelings and seeds coming out on their own.

Take your sieve and bit by bit roll out the sauce from your cooked apples.  Dispose of the leftover pulpy apple matter anyway you like (we feed ours to the slaughter hogs.  They love it!)

To the sauce add a sprinkle of cinnamon and a sprinkle of nutmeg.  Probably about 2 tsp. of each.  Then add 2 cups of sugar.  Stir well.  Let cook for about 15 minutes more.  The aroma and taste remind me of Grandma's!

Ladle into hot jars and put on lid and ring.  Can either by water bath or by pressure canner.  I do pressure canner and get up to 10 on the gauge.

Enjoy!

Untitled Comment

08:50, Wednesday, July 16, 2008 .. Posted by FoggyMountainFarm

Man does this make my mouth water for some biscuits slathered in apple butter!

Hmmm. I may just deviate from the breakfast menu in the morning.


I also want to invite you to participate in the The Carnival of Home Preserving.

It is a Carnival to Share Recipes and How-To's for Canning, Freezing, Dehydrating (drying), and Root Cellaring of Fruits, Vegetables, and Herbs.

The first edition is posted if you would like to come visit:

Carnival of Home Preserving - July 14, 2008 Edition

http://laurawilliamsmusings.blogspot.com/2008/07/carnival-of-home-preserving-july-14.html

Submit your blog post (new or one of your archived ones that meets the above description) to the next edition of carnival of home preserving using the carnival submission form.

The Deadline to Submit is every Sunday 6pm EST

The Carnival posted by that Monday on the respective Host's blog.

Everyone is welcome to join in (beginners and experienced alike).

Laura

P.S. Thanks for putting up the Carnival Button!