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.