I dragged Mr X to a local apple farm where we bought a little over a half bushel of apples. We did this last year but we didn't bother to do any preserving with our apples. We just slowly ate them all straight or made tasty treats with them. By the end the last several apples were getting rather mushy and wrinkly so I used them to make a small batch of applesauce. The applesauce turned out great so this year we decided do that with all of our apples and then can them. I made up the recipe I used last year and I never bothered to write it down. So I had to make it up this year as well. I got a bit creative, though, and I made up three different kinds:
1. Traditional Applesauce
2. Lavender Vanilla Applesauce
3. Ginger applesauce
Neither of us are particularly fond of smooth applesauce so mine are all quite chunky. I also don't care for large amounts of cinnamon in my applesauce so only my first, more traditional batch, had any in it at all and even then it wasn't very much.
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| We used Gala and Rome apples. |
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| Mr X volunteered to be the apple peeler. He did a great job. |
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| This was the sweetener I added to the second batch. |
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| I diced some crystallized ginger as finely as I could for the third batch. |
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| The finished product: 12 pints of applesauce. |
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| Mr X used a few of the apples to make us a small apple crumble for dessert later. It was delicious. |
1 comment:
I love to look at my bottles when I have finished canning. It is so rewarding. Tasting of course is great too. We use more of the tart apples. Gala, Fuji. Never the delicious varieties. We don't like them. You need an apple corer/peeler if you are going to do this regularly. It makes a tremendous difference. Saves wear and tear on your human peeler as well,
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