I know, I know, more apples. But really! Enjoy them now! The season is coming to an end and then we have to go back to eating non-Michigan apples and booooo to that. I love local produce!
Ok but really, Freddy and I trekked up to the northern woods to visit Ma and Dad and make some applesauce last weekend. Goal, make some applesauce. I’ve grown up making applesauce and canning things with Ma but this was Freddy’s first canning experience. We put him on peeling duty because there was a cool machine involved. He did a great job and peeled apples at record speed! Ma ordered a bushel of apples… insane. We mixed them – Macs, Empire and Courtland. Trial and error has told us that this is the best combo of apples for the most delicious apple sauce.
For each batch we used 30 apples, chopped up not super small but small enough. They’ll cook down some. The trick is finding a pot big enough to cook this in! Here’s the recipe we used:
30 apples peeled, cored and chopped
1 cup packed brown sugar
1/2 cup granulated sugar
3 tablespoons cinnamon
1 tablespoon nutmeg
3 cups of water
Get all that in a pot and cook it for 20-30 minutes until the desired texture is reached. The longer you cook it, the less chunky your applesauce will be. We like ours with a lot of apple pieces in it so we cooked ours for about 25 minutes. After cooking, get it in the jars and process in a hot water bath for 40 minutes. Let set on the counter for 24 hours without jostling so the seals have time to seal. You’ll hear a “pop!” each time one seals.
Enjoy! Because really… homemade applesauce is better than store bought applesauce.
Also, since I am a producer and frequently attend photo shoots where food glamor shots are taken, I figured I have to step up my game a bit. Buuuuut sorry, still taking them on the iPhone. Better though, right?!