Processing Apples
This is my second year processing apples into applesauce. Last year, I had the apple peeler/coring tool but no food mill. I hand chopped all my apples and ended up with a delightful chunky and delicious apple sauce. Rick and I enjoyed it on oatmeal all through the winter months.
This year, I did more research and chose a different type of apple called a Ginger Gold. They are just as crisp as a granny smith but not as tart. They were described as being great for applesauce and I was able to get a bushel for only $25 dollars. I also had bought a hand turned food mill during peach season. Using it during my apple processing would save a lot of time this year.
Today I got everything set up and went step by step following the apple sauce recipe from the Ball Recipe book. First you wash your apples and prep a solution of water and Fresh Fruit (asorbic and citric acid) to put the peeled apples in. Next, you peel and core the apples, dropping them in the solution while you finish. This prevents the apple from turning brown and getting mushy. It’s a very important step in processing apples. Once all the fruit is peeled and cored, you cut them in half and slowly cook in some water until they are soft enough to put through the food mill. Once milled, you add your sugar and spices if you’re using them and bring to a boil. When the temperature is at 212 degrees, you can pack in hot jars and can via a hot waterbath.
The applesauce that I had left tasted wonderful and all I have left to do is wait for them to finish cooling so I can add them to everything else in the cantry I’ve made this year. Processing apples next year is going to be a breeze!
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