Autumn Applesauce

Wednesday, October 6, 2010

I usually make pink applesauce by cooking the fruit with the skins on.  It’s just easier that way and the peels separate easily after cooking.  This time, Mr. wanted “regular, chunky” so he peeled enough for me to get four jars of sauce with enough leftover apples to bake a pie this weekend. 

It’s pretty easy canning fruit, I don’t have fancy equipment – a spout to get it into the jars and a lifter to hold the hot jars in and out of a giant pot full of boiling water.  The hardest part was prepping the apples, so I’m glad I had someone to help out this time.

It’ll be nice to open up one of these on a snowy winter day and remember the summer flavor.   Kind of like a squirrel hoarding nuts for the next season.  Do you do anything in the fall to hold onto the summertime?

3 comments:

  1. I guess it wouldn't surprise you if I told you I've never tasted applesauce. It looks like baby food to me which we Chinese would run screaming from. And of course I don't know what Autumn feels like. Autumn sounds nice - based on what I'd read and imagined. Colours and nice weather.

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  2. Yum! I bet there are a couple bottles in the mail to me, right?

    Happy Thanksgiving :)

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  3. I pick herbs from my garden and either dry or freeze them. Last year I chopped up fresh rosemary leaves, mixed them with butter, formed the butter into balls, and froze them. This year I would like to make applesauce and/or apple butter.

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