Earlier this week, the mr and I took a little Vermont drive. We grabbed some coffee, went to the country side, down some dirt roads, and struck apple gold. This road was lined with apple trees.(no, it was not an orchard) Trees all over the place, of all sorts of different variety apples, just falling from the trees. It was crazy. So We stopped, tasted, and picked picked picked. We filled up the trunk of the car.
This is after a few days earlier we picked about 2 bushels of heirloom apples that are growing all around our garden.So yeah, we might have a few apples laying around the house
But we picked with purpose. The mr is in processes of making , from scratch, his own hard apple cider. He has 2 of these humngo 5 gallon glass carboys (is that what they are called) or glass jugs that he was attempting to fill with cider. No problem right? We have an abundance of apples. Well that's all well and good, but guess what? We don't have a press. The mr didn't seem to see this as a problem. He will just borrow a juicer…HAHAHAH. that worked, for about 2 cups of juice, then the motor blew out. So I let him use my blender. He spent 4 house deseeding and blending apples to a pulp and squeezing the juice through a piece of cotton. It was ridiculous and amazing and he actually got about 3 gallons of juice through the process, which is now fermenting in the basement, but he did not get anywhere near the ten gallons that he was looking for. So next project… build an cider press.(seriously)
But we still gots about half of the shit ton of apples that we picked. Luckily,most of them are good keepers so I can store them for a while (until I eat them all) but some of them are starting to smell so super apple-y that I can tell that they need to be used asap. And thats fine by me cause that just mean applesauce!
Applesauce!!! It is a must, an apple season stable. Sure you can make all sorts of pies, tarts cakes, salads, pretty much apple anything, but applesauce is apple at it's most delicious purest state( besides fresh). Plus applesauce can be used to make all of those apple cakes, breads, salads and such. IT's also what you do when you have any apples that need to be eaten, might taste a little on the meh side,are too sour, might look a little to funky to eat, or just because applesauce rocks and you want some.
So yeah, applesauce is awesome-sauce and you need to make some May you apples be store bought, orchard pick, or wild foraged. Any apples will do!
The stuff. Apples, apple and apple.
Cut up the apples, removing the seeds and stems. (peel if you really must)
Toss all those apples into a pot and add in a few couple of water. Place lid on the pot, stick one medium heat, and let it cook.
Until it looks like this. Applesauce.. a little on the chunk side(the way I like it) but if you want it smooth, just use a masher or a blender to smooth it as much as you like. This applesauce is all about you my friend.
Spoon into jars… and into you mouth.
Add some stuff (cinnamon, peanut butter, fresh raspberries...) add to stuff, (yogurt, muffin batter, salad dressing…) or eat straight up. The possibilities are endless!
Happy Wednseday and Happy First day of Fall!!!
Makes about 2 pints
- 5-6 pounds apples (use any variety or varieties that you like)
- 2 1/1- 3 1/2 cups water
Note. I am not an apple peeler kind of lady. I get that some of you are, so by all means, peel your apples if you want.
Chop apple into chunks, removing the seeds and the stem and toss into a heavy bottom pot. Pour in aout 2 cups water and stick on on a medium high heat and top the pot with lid. After about 5 minutes, give the apple a good stir and turn heat to medium low. Let simmer for about 20-30 minutes, stirring every now and then, adding more water if needed, until the apple are completely soften and falling apart. Turn burner of and either with a masher of some kind, or even a wood spoon, smash apart any large chunks of apples. If you like a smooth sauce, add it to a blender and puree until you are happy with the consistency. Want it thinner, add a little more water. Thicker, cook a little longer.
Note that once it's refrigerated, it will become thicker too. Store in jars for up to a week (if it lasted that long)
Eat as is, or add anything that you heart desires to it. Cold is great, warm is amazing. Can be used in just about any baked good or savory recipes that you can think up!