100 degree applesauce

It was 100+ degrees outside Friday and I found myself in the kitchen, putting up one last batch of applesauce.  Out of all the foods I’ve put up (what an art this is, I am still learning!), strawberry jam, quartered tomatoes, crushed tomatoes, spaghetti sauce, and pickles, this was by far the easiest.  A batch can be made in just a couple of hours, if you choose to save the clean up for the next morning like I always seem to do.  And the best part- your kitchen will smell like fall, no matter how hot it is outside.

Applesauce

Adapted from a phone conversation with my Mother, Food in Jars, and Make the Bread, Buy the Butter.

You will need:

  • One peck baking apples
  • Cinnamon (plus additional spices if desired such as cloves, nutmeg)
  • Sugar (if desired)

Wash, core, and quarter the apples.  Place into a large pot of boiling water and boil until soft and skins start to bubble.  Transfer apples, a few at a time into food mill and puree until desired consistency.  Some who prefer chunkier applesauce forgo the food mil entirely, remove the skins and mash by hand.  Stir in sugar and cinnamon to taste while the applesauce is still warm (I used roughly 3/4 c. sugar and 1 1/2 tsp cinnamon).  Enjoy with a bowl of ice cream, oatmeal, or freezes well in canning jars.

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