Nov 11, 2011
Food for Thought - Applesauce
I am not an apple fan. I don’t drink apple juice because it has way too many calories. I know it’s un-American, but I don’t really even like apple pie unless it has a large scoop of vanilla ice cream on top. I will occasionally eat an apple if it’s not tart, and I always pass on store-bought applesauce. But I LOVE a dish of freshly-made warm applesauce!
We have two large stockpots that my sweetie found for $20/each at the old Weinstock's about 20 years ago. (They really are one of the best purchases he ever made even though I gave him crap about it at the time.) Each one will hold a five-gallon bucket full of chopped apples. We like using several varieties just to give us a more flavorful sauce. My favorite kind to add is the Golden Delicious and we generally buy a couple of boxes and mix them in.
Let it cool for about another 30 minutes or so before grinding. You want the applesauce to still be hot, especially if you are planning to put it into jars. Otherwise, you have to process it much longer.
My mom always added sugar to her applesauce, but we never do. Since all apples are different, some need sugar and some don’t. It’s just as easy to add it when you are eating it. I like to add a bit of cinnamon and I think I’ve mentioned before that my kids love this warm applesauce served over French Toast. And you don't even need to add ice cream!