Hittin' the Sauce

In preparation for our cross country move, I recently gave most of my canning jars away to friends from church here in Ann Arbor. Since then, several people have asked me how I do my applesauce. I find this slightly hysterical, since I am not Super Canner or anything, I just wanted to find a way to use all those yummy Michigan apples. My method came about when someone told me how to make applesauce as follows: "Well, you just cook 'em down!"

I've got my way of doing it, which is not how a "real" canning expert does it. Most people use a Victorio (sp?) strainer. They cut the apples roughly, cook them for a few minutes, and run them through the strainer, which removes all peels and seeds. Then, they add enough sugar to make it taste right and spices if desired. It's very easy and quick. My way requires no special equipment (just a stew pot or crock pot or both) but it takes all weekend! I sometimes do it during conference. But, I've done it both ways and mine makes tastier applesauce in my opinion. I buy a box of "mixed seconds" which means that they pick up the apples that fall on the ground and they mix all different kinds. I like this because the flavors are tart, sweet, tangy, etc. The apples are really good, too, even though they aren't always perfect. I like Wiard's orchard and Plymouth orchard for apples, but I don't think I've ever had a Michigan apple I didn't like. Then I quarter, peel and seed the apples with a pairing knife, though I keep meaning to spring for a corer-peeler-slicer that will do this job for me. That's the labor intensive part. Then, I put them all in a pot or crock pot and heat them on medium low uncovered for maybe four or five hours with just a couple of inches of water. This is why I think the flavor is so intense with this method. The apples cook down the flavor concentrates. I have sometimes added cinnamon, but I have never added sugar when I cook them this way, because they become so sweet as they cook. Then I put them in jars and "process" them, which you probably know means boiling them in a water bath for 20 minutes to seal them.

That's it! Like I said, I've done it both ways and the results are amazing, whichever way you choose. You'll never buy applesauce again!