Archive | Fall 2006 Recipes


Choose your favorite kind of apples, since nearly any kind will do. You’ll adjust the sweetness at the end. Leaving the peels on will change the texture, flavor and sometimes the color (red ones will) of the sauce. This is entirely a matter of personal taste.

1/2 bushel apples, peeled (if desired), quartered and cored 2 quarts (or so) water Sugar to taste, perhaps as much as 4-6 cups, depending on your taste and the type of apple.

  1. Place the apples in a large, heavy-bottomed kettle or stockpot, with enough water so that they won’t stick to the bottom while cooking. Place over medium-high heat, bring to a simmer, cover and simmer about 10 minutes, stirring frequently to prevent scorching.
  2. When apples are tender, remove to one or more large cookie sheets until cool enough to handle.
  3. For a chunky sauce, use a fork or potato masher to achieve desired consistency. For a smooth sauce, pass the apples through a food mill. Sweeten to desired level after mashing.
  4. To can applesauce, pack in hot jars to 1/4 inch from the top. Process in pints or quarts for 25 minutes in a boiling water bath.
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10 cups water
1 cup cornstarch
4 1/2 cups sugar
1/4 tsp fresh ground nutmeg
2 tsp fresh ground cinnamon
1 tsp salt
Combine 2 cups of the water with the
cornstarch, and stir until smooth and milky. This is a “slurry.” Set aside.

Mix the remaining ingredients in a large saucepan and bring to a boil. Mix the slurry again and add gradually to the boiling mixture, stirring it constantly. Turn down to a simmer, cook 2 or 3 minutes more, stirring constantly, then set aside.

Peel and slice enough pie apples (Granny Smiths are the classic) to fill 7 or 8 quarts. Fill the jars with apples. Pour cooked filling over; seal. Cook in pressure canner at 5 pounds pressure 5 minutes more, or for 20 minutes in boiling hot water bath.

Editor’s Note: Always follow the instructions that accompany your canning equipment.

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