I told you this week I would give you some recipes to use your apples. So here’s another way to use up those apples from the orchard or farmers market. They’re so good this time of year! Making your own applesause is really easy and so-o-o very tasty. I didn’t get any made last fall and searched the stores for applesauce that would compare in flavor, but to no avail. So this fall I bought some apples at a farmer’s market and once again made my own.

    The only ingredients you need are apples, water and sugar. I bought a bushel of Paula Red for good flavor and color. You may use whatever kind you like or have available in your area. And you can do any amount you want also. A bushel of apples makes approx. 18 quarts. That should last a long time, and you won’t have to buy any more from the store. There’s really no comparison for the flavor! So come on, be brave and try it!

Put water in a bowl and fill with apples. The water will wash the apples and give you a way to rinse them as you cut them.

Fill a large saucepan or cooker with ½ to 1 inch of water. You only need enough water to keep the apples from sticking while they are cooking. Cut apples in fourths and core (cut out the seeds and stems).You do not need to peel them. Fill the cooker with cut apples. Bring to a boil and cook until apples are soft, approx. 20-25 min.

For the next step I use a Victorio Strainer. I ladle the hot apples into the top.

 When turning the crank it separates the sauce from the peelings. This is a wonderful tool to have if you do any sauces or juices. This one was passed down  from my grandma, to my mom, now to me. You can buy one at http://astore.amazon.com/low.price.victorio.food.strainer-20 It is a wonderful investment.

Transfer the sauce to a large bowl. Add sugar to your own taste. For 1 bushel of apples you’ll need approx. 6-7 cups.

When the sauce has cooled, transfer it to containers and freeze. You can also put it in jars and can it in the water bath canner.

If you want to can it, put hot applesauce into jars that have been washed. Top with hot lids and ring. Put in water-bath canner that has enough hot water to cover jars. Bring to a boil again and process for 20 minutes. Take jars out and place on a towel on the counter; cover with another towel. Let set 24 hours.

Check if sealed by pushing down on the lid. If it pops it is not sealed and will need to be refrigerated or frozen. If it does not pop, it is safe to take the ring off and store in your pantry.