Homemade Apple Sauce
The yield is about one quart for every 3 pounds of apples used (we assumed 8 apples plus a few more for good measure). For best results, use Ontario Cortland, Northern Spy or Idared Apples. Elsie at Simply Recipes recommends Granny Smith or Gravenstein.
No sugar was added because this sauce will be used in baking and/or added to my nephew’s food.
- Wash and quarter the apples (discarding the stem). The core and skin contains pectin that will help to set the sauce – I had added left over peel and cores after making the apple pie filling. A bowl of cold water with lemon juice is handy for preventing the apples from browning while you are cutting them up.
- Cover the bottom of the pan with water, add the apples and cook on medium heat until soft (about 20 minutes). Leave to cool for a few minutes, then run the apples through a food mill over a saucepan.
- Bring the apple sauce to a boil and fill sterilized jars leaving 1/2 inch headspace. Add lids and process in a water bath for 15 min for pints and 20 min for quarts. Check for sealing and tighten the rings as necessary.
My sister and I did all this apple processing in one afternoon, including the pie filling and apple butter (see tomorrow’s post). Needless to say it made a lot of dishes, which I got done and put away before Steve came home. He hates dirty dishes and clean ones I leave drying ones left in the sink.