Canning, Recipes

A weekend of Applesauce

My eyes were definitely bigger than my stomach this weekend. I went to our local market to buy apples for applesauce, and the price was so astonishingly great that I bought two bushels instead of one. Yay apples!

Apples_Bags

I spent all day Sunday (from 9:30 a.m. to 4:30 p.m.) making applesauce — with a little help from my older sister who was in town — and only got through one bushel. Considering it took seven hours, I don’t know when I’ll get to using the next bushel — hopefully one night this week. I think I’ll turn the remainder into apple butter. Yum!

Anyway, if you want to read about how I make applesauce or see one of the few videos I’ve made for A Smith of All Trades, check out my applesauce post from 2012. My dad, little sister and I have made applesauce each year for the past three years. After the first year and a limited supply of sauce, I started doing a batch with the family and a batch on my own. This weekend was my batch and I made 28 jars (24 quarts, 4 pints). Next weekend, the plan is to do it again with my dad. Double the help = half the production time!

Apples_Cans

In my 2012 post I shared a bunch of different add-ins for the applesauce. It is a family tradition to doctor the applesauce with things like vanilla, cinnamon red hots, brandy, candy canes — all sorts of stuff! This year, I added in fireball whisky. I’d never had it before, but our family friend suggested the cinnamon flavor would taste great in applesauce. Well, he was right. It might be my new favorite thing to add in!

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