applesauce, an experiment
Why, you ask, am I boiling apples? Well, the apple trees (pictured right) outside our back door (which produce a MacIntosh-ish looking apple) and another tree at the edge of the road (which produce a yellow apple) are what Bob, the Farm's nature/woods/weather expert, calls early apples. Apple that are considered early apples are, as the term suggests, earlier to bloom than most other varieties, whose fruit comes into season meaning they come in to season in thef fall. The apples on said early fruiting trees has just been dropping into our yard for a little over a week and while I love running over the apples with the lawn mower--opening up the fruit as an offering to the bees and wasps--and throwing them when I am frustrated, I realized that I didn't want all that fruit to go to waste. "This is the day that I make my first batch of applesauce!" I told myself earlier today.
- Cut apples into chunks (toss in everthing, saves time) and toss into pots (leave room in pots so you are able to stir)
- Add a little apple juice or water so bottom of pots don't scorch
- Keep pots over medium/high heat, covered
- Stir frequently
- When apple chunks are soft, put in a food mill and grind until the cows come home...or until all you have left in your food mill is the junk (this includes seeds, cores, stems)
- Season with a little cinnamon if you like that particular taste, sugar if the apples weren't sweet enough for your sensibilities (I made about a gallon of applesauce and added a few tablespoons of cinnamon and about a quarter cup of sugar to it since my apples were a little tart--just to give you an idea)