As is tradition, I made applesauce. Diane, Jason, and Ian came over to help and we made a fall celebration out of it.
Last year I had tried a wide variety of apples. Isaac wanted something a little different this year, and I wanted more of the Cortland flavor. The farm stand had the same apple types as last year, so my only option was to use more of one or another type. I chose:
- 1/2 bushel Cortland
- 1/4 bushel MacIntosh
- 1/4 bushel Mutzu
I had everything all prepared before Diane arrived. After cracking a few jars last year, I recycled some of my oldest jars and bought a new box of jars. I also washed and sterilized the jars in smaller batches in the dishwasher so they didn’t have a chance to cool off. Applesauce making was a success. No burnt apples. Ian and Isaac helped more than last year, but Diane and I still did the bulk of the work.
My recipe for applesauce is quite simple
- Quarter the apples. Leave the seeds and peels in the apple.
- Put the apples in a pot with a tiny bit of water on the bottom, cook until they are the consistency of applesauce.
- Press the apples through a Squeezo.
- Can according to the Ball Blue Book of Preserving: Leave 1/2 inch of air at the top and boil for 20 minutes in a pot of boiling water.
Jason carved an elaborate pumpkin while Tyson and the kids attempted to fly a kite outside. Then Tyson and Jason grilled dinner on the deck. There was no room to cook in the kitchen.
Finally, as the last batch of applesauce was canning, we all went out to the patio to enjoy a fire. The kids roasted marshmallows and I carved my pumpkin.
32 quarts of applesauce, just like last year. With all the help, I was done by 10:00PM. The applesauce came out quite tasty. Just the right balance of a distinct Cortland flavor with complex flavor from the other two varieties.