Apples : from Sauce to Butter
An easy alternative to store bought applesauce, especially for your little ones!
2 pounds apples, washed and cut off core
1/2 cup sugar
1 T cinnamon
Add cut and washed apples to medium size pot, cover with water
Bring to boil over medium heat and turn down to a simmer, let cook until apples are very soft and falling apart
Remove and strain, discarding the water
Add apple mixture to food mill and process over a bowl, discard anything that doesn't get pushed through
Add sugar and cinnamon to taste
Cool to keep in the fridge, but don't forget to enjoy when warm! It is delicious!
-After making apple sauce, place mixture in a small heavy bottom pot.
-Place on low flame and allow to reduce until thick. Remember to stir occasionally so as not to burn.
The sauce will get extra thick and a warm brown color.
-Taste for sweetness and adjust if needed (adding more sugar, cinnamon, or allspice)
-Store this and use on toast, to add to recipes like Apple Cake, or add as a topping over oatmeal!
Quick Canning Technique
When ready, place in jars while still warm and immediately flip jars on the lid.
Allow to cool at room temperature for at least 2 hours, flip back over and the jar should seal itself.
This easy canning technique is great for jars that you will eat within a week or two.
There are over 7,500 apple varieties! I still favor the Macintosh, but with so many varieties it can be hard to choose which ones for different recipes. Below is a chart for choosing the best apples for your recipes, but taste also plays a factor, so use at your discretion.