Applesauce

A month ago I got together with my grandma and we made and canned a whole bunch of applesauce.  My little cousin helped a little when he got home from school.

This was a 6-hour-applesauce-making extravaganza. 

Ingredients to make applesauce: apples, a little bit of sugar, and lots of work.

We had 2 bushels of apples.  

This is a HALF bushel

The apples all had to be washed.  Then we quartered the apples, cut out the core/stem area/seeds, cut the apple into smaller slices.  

All the "reject" pieces

These slices went into a pot with a little bit of water and then onto the stove where they cooked until they were mushy.  

Then the apples had to go through a food mill.  This is where the applesauce gets its pinkish color- the red peels of the apples don’t go through the food mill but the red gets ground out enough to give the applesauce a hint of pink.  

Then we added a little bit of sugar (about ¾ of a cup to 1 cup).  Then the hot applesauce went into the jars.  And then the jars went into the canner to be processed.  Then the jars came out to cool.  This whole process was repeated countless times and often multiple parts of this process were going on at once.

I think we ended up with 63 pints of applesauce. Here's just SOME of what we made.