Fall is my favorite time of year. I enjoy the cooler temps, I love the changing fall colors, I like decorating for Thanksgiving (and it’s meaning) and, I don’t know, I just feel a sense of hope…..or something. I can’t explain it or quite put my finger on it.
I’m not at all picky about the apples I use, however; if I don’t want to add sugar than I need to buy sweet apples. For this batch I used Gala. They are quite sweet and rather soft naturally so less cooking time and no sugar. Win win!
I only buy these to use for making applesauce. If I’m going to eat an apple raw it has to be tart and firm. Which of course is a Granny Smith….yum! Can’t stand the texture of a soft….blah!
- 6 lbs apples (I used Gala)
- 1 t ground cinnamon
- 1 c water
- 1/2 t ground clove
- 1/2 ground nutmeg
- 1/2 t ground allspice
- juice of 1/2 a lemon
- 1/2 t molasses
- 1/4 c honey
- After peeling all the apples ( I leave a few red peels on for color) I add everything to a large pot, bring to a boil, lower the temp and simmer for 15 minutes.
- After 15 minutes, dump everything into a food processor and pulse for about a minute.
- Just that easy....yummy applesauce!
Once done simmering the apples are so soft that you can mash them with a potato masher if you want them a little chunky. Since I have some skins in there for color I have to use the food processor so they get shredded. I don’t want to bit into a big chunk of skin when I’m expecting silky applesauce
The picture looks like they are in a fog from all the steam coming off…kinda cool!
I must admit I would make applesauce more often if it wasn’t for all the peeling. But, it has to be done so I just put on some good shoes and the radio and peel away!
Once, they are all pureed and tasting just the way I want (well, the way Nadia wants…she is the applesauce lover in the family ) then its time to put them in jars and can. I always, taste test them before jarring to see if I need to tweak my ingredients at all. This is the first time I put molasses or honey in….turned out yummy.
I kept reading recipe after recipe that added brown sugar to the recipe. Well, all brown sugar is is sugar and molasses. So, I thought the molasses must add something that everyone likes. I didn’t add much just in case we didn’t like it. Next batch I will try a bit more.
Once in the jars and lids on but not tightly I give them a water bath for 20-30 minutes (I don’t sit right there with a timer). Take them out and they almost immediately start popping. Us canners love that popping sound! This made five quarts…not nearly enough to get us through the year so I’ll be making more next weekend.
After filling all the jars there was just enough left for Nadia to have with her lunch. She gave it her thumbs up!