One of the two foodstuffs that I can that we cannot make it through winter without is applesauce. You can serve it alongside a roast, add it to the braising liquid of a stew, or bake it into a cake. No matter how much I put up, it never seems like enough.
- Core and quarter your apples, but do not peel. Fill your kettle with apples and add 1-2 cups of water. Cover and cook on medium-high heat for abut 15 minutes, stirring just two or three times. (You are essentially steaming the apples.)
- Remove the kettle from the heat and pass the apples through a food mill into a second kettle using a medium screen. The screen will filter out the peel. Put this kettle on low heat and cover.
- Repeat steps 1 & 2 as necessary to fill the second kettle. Meanwhile, begin heating water in canner for boiling water bath canning.
- When second kettle is full, sweeten to taste and add cinnamon, if desired. I used brown sugar to sweeten this year’s applesauce. Remember, bland applesauce may be better than the alternative because it’s a pinch to add more sugar or cinnamon later but you can’t take it out.
- Fill jars with hot applesauce, leaving ½ inch headspace. Secure lids and rings. Process in a boiling water bath, 15 minutes for pints and 20 for quarts. (These numbers are from the Plaid Book*. You can trust ’em.)
*The Better Homes & Gardens New Cook Book.