We went apple picking at a friends house and came home with close to 18 lbs of apples.
We knew we wanted to make Applesauce and Apple Butter. We will also probably be making Apple Chutney too.
So Part I is all about APPLESAUCE!
We made the recipe found in the book Put 'em Up! The recipe can be found on page 104.
1/2 C Water
2 TBSP Lemon Juice or Apple Cider Vinegar (We used the Vinegar)
3 Pounds Apples
Sugar to Taste (Optional)
Ground Cinnamon (Optional)
** Note: We cored all of our apples so that the mush left over after food milling the apple mixture could be fed to our chickens. Chickens CANNOT have APPLE-SEEDS because the can get arsenic poisoning**
1. Pour the water and lemon juice (vinegar) into a large nonreactive stockpot. Roughly chop the apples, adding them to the pot with the lemon water. Bring to a boil, and the simmer until apples are tender, 10 to 20 minutes.
|The beginning of cooking. Apples, Water and vinegar.|
|After Cooking, before the food mill.|
|Food milling the cooked apples.|
Now you have some options: You can REFRIGERATE or FREEZE or CAN
We chose to can our applesauce, using the water-bath method, if you need more clarification on what that means refer to this post.
We Sterilized our jars in the Oven! Preheat the oven to 275, put the jars on a cookie sheet and place in the oven for 20 minutes.
Ladle your HOT Applesauce into HOT jars. Leave 1/2 inch of head-space from the applesauce and top of the jar. Wipe rims of jars and place lids on, and finger tighten rings. Place in your water-bath canner and process for 10 minutes. When done processing remove the jars from canner and place right side up on a towel to settle for 24 hours. The next day test the seals by pushing on the top of the seal, if it doesn't POP then you are good. If it does just use the product quickly.
We yielded 10 Pints of Applesauce for 12 Pounds of Apples.