Why make anything from scratch? Doesn't it take too long? Isn't the stuff you buy at the store good enough? More than anything, the best reason to make anything from scratch is because its better for you. Take applesauce for instance. Unless you look for it carefully, most jars have extra sweeteners (sugar) added in. Sweeteners, that in my experience, are totally unnecessary if you use the right combination of apples. Usually, making your own is significantly cheaper as well.
Well, here is something that is so easy and doesn't take but a couple of hours for a batch and will taste so good you will turn your nose up at the store bought.
There are several websites discussing details about making your own applesauce and varying recipes, like Pick Your Own, Simply Recipes and Preserving Autumn but here's my take on it.
-Pick out 2 or 3 different types of apples. The sweeter the apple, the sweeter the sauce. Why you use tart (granny smith) apples and then sweeten it up with sugar is beyond me! Varieties like Gala, Fuji, Red Delicious, McIntosh, or Cameo. All of my combinations have resulted in an apple pie filling flavor. WAY better than the store stuff!
-Core and chop apples. If you're in a hurry and don't mind chunky applesauce, don't bother peeling them. I never do.
-Put into a pot (like a large stock pot, depending on how many apples you have) with cinnamon and cook. Bring to a boil and simmer. Stirring occasionally until everything is mashable.
-Mash (or put through a food mill if you're fancy and thorough), mix and stir.
-Pour into jars. Heat in a water bath. Set aside for cooling and sealing.
Well, here is something that is so easy and doesn't take but a couple of hours for a batch and will taste so good you will turn your nose up at the store bought.
-Pick out 2 or 3 different types of apples. The sweeter the apple, the sweeter the sauce. Why you use tart (granny smith) apples and then sweeten it up with sugar is beyond me! Varieties like Gala, Fuji, Red Delicious, McIntosh, or Cameo. All of my combinations have resulted in an apple pie filling flavor. WAY better than the store stuff!
-Core and chop apples. If you're in a hurry and don't mind chunky applesauce, don't bother peeling them. I never do.
-Put into a pot (like a large stock pot, depending on how many apples you have) with cinnamon and cook. Bring to a boil and simmer. Stirring occasionally until everything is mashable.
-Mash (or put through a food mill if you're fancy and thorough), mix and stir.
-Pour into jars. Heat in a water bath. Set aside for cooling and sealing.
1 comment:
Yum! I just started doing this last year! Something to do with the 50+ pounds of apples that are sitting in my kitchen! Thanks for the idea!
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