Homemade applesauce is so yummy and one of the many reasons Autumn is my favorite time of year. On a good day it would have been so easy. One can never predict the sort of day you will wake up to with a toddler in tow. Mason enjoyed the first five minutes of putting the cut apples into the bowl. After that he was done. So I had to make the applesauce in-between dinner, bath and bedtime. Hence the lack of any really good photos.
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| I'm done with this applesauce making business. |
San Diego weather was unfavorable for apples last April so many of the U-Pick places were closed this season which left the few open to run out quality apples quickly. We didn't make it there in time. Plan B: farmer's market organic apples. A dozen or so apples yielded two quarts. Not enough to go through the hassle of canning, so I used leftover Mason jars to store the sauce. What we don't eat or give away in the next few weeks, I will put in Ziplock bags and freeze.
I de-cored the apples, threw out the cores and left the skins on. I put the apple slices in a large pot with some water and low heat. Stirring occasionally or whenever I made it back to the kitchen. Then I blended the mushy pieces, adding cinnamon along the way (no sugar needed if you use a variety of apples). The result: warm, yummy, cinnamon-y goodness. Now to find some lucky neighbors who will help us eat two quarts of homemade applesauce...
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