Autumn=Apples. My children love apples, and we love to go apple picking this time of the year. Linvilla Orchards and Highland Orchards are 2 local favorites. We’ve also made applesauce from our homegrown apples, though the trees have been struggling with disease and the deer for the past few years. A few years ago, I dried apple slices in our dehydrator and used them for apple snack cake which freezes well.
This year, my Ginger Gold apples came from Kaufman’s Fruit Market in Bird in Hand. Outside the store are huge wooden bins of apple seconds. I bought a bag inside the store, and filled it myself from the bin. The cost per pound worked out to $.44. I’ve also bought apple seconds from Linvilla’s Farm Market. The apples are pre-picked and packaged by different sizes.
Please Note: Applesauce can be frozen or canned using the water bath method.
Apples for Saucing
- Ginger Gold
- Golden Delicious
- Red Delicious
- Stayman Winesap
- About 8 lbs. of Apples
- ¼ cup of water
- Prepare the apples for sauce. I use a fancy apple corer/slicer tool which I found in the cookware department at Kohl's. I don't peel my apples first, though I do wash the outside with soap and water to remove any residue.
- Using a large wide pot, fill the pot to the brim with apple slices and pour in the water.
- Cook the apples on medium low to prevent burning until the apples are soft.
- To sauce the apples, use 1 of 3 methods: food mill, food processor, or potato masher.