We make a large batch of applesauce this way, to use the apples (drops work fine) we pick in the fall:
Wash lots of apples, maybe 1/3 bu - I never measure (sorry!). Core and chunk apples (but don't peel, as they add color and nutrients) & fill large canner size pot at least half full, with only enough water on bottom to keep from sticking. Bring to boil and keep cooking & stirring until all apples are well-cooked and soft. Run through food mill to remove peelings and add cinnamon, nutmeg & ground cloves to taste (for large 7 quart batch, I use 2 T. cinn., about 1 t. nutmeg & about 1/2 t. cloves.) We like it without sugar, as we find it sweet enough. Put in hot, clean qt or pt canning jars and boil 20 minutes in water bath.
Makes a much-appreciated gift, if you can spare any!
If you want to make apple butter instead, just boil the apples down until much thicker and condensed, then do all the other steps.
Wash lots of apples, maybe 1/3 bu - I never measure (sorry!). Core and chunk apples (but don't peel, as they add color and nutrients) & fill large canner size pot at least half full, with only enough water on bottom to keep from sticking. Bring to boil and keep cooking & stirring until all apples are well-cooked and soft. Run through food mill to remove peelings and add cinnamon, nutmeg & ground cloves to taste (for large 7 quart batch, I use 2 T. cinn., about 1 t. nutmeg & about 1/2 t. cloves.) We like it without sugar, as we find it sweet enough. Put in hot, clean qt or pt canning jars and boil 20 minutes in water bath.
Makes a much-appreciated gift, if you can spare any!
If you want to make apple butter instead, just boil the apples down until much thicker and condensed, then do all the other steps.
