Applesauce

More of a process than a recipe –

• Wash/scrub apples
• Add about a 1/2 cup of apple cider to pot (prevents burning)
• Quarter apples and fill 12 qt pot (about 1/4 bushel)
• Simmer apples till soft and mushy (about 30 mins)
• Place food mill on lip of a separate 10-12 qt pot
• Scoop out cooked apples into food mill and turn crank clockwise to process
• When all apples are processed, bring applesauce back up to a boil
• Scoop hot applesauce into canning jars and seal
• Process (submerge) sealed jars in boiling water for 20 mins
• Can also be frozen

Makes approximately 3-4 quarts

A couple tips/notes –

• Occasionally crank handle counter-clockwise on food mill to clear holes
• Use a spatula to occasionally remove skins and core parts from food mill
• The apples will boil down to about 1/2 the starting size
• Fresh hard apples will take a little longer to cook down than softer varieties
• Optionally add cinnamin and/or sugar to personal tastes
• A 1/4 bushel is about 40 medium to small apples. This is also roughly a peck of apples
• If you are not familiar with food mills, they look like this –