And living in Michigan, which has a couple of those warm weekends of summer “Indian” in the first part of the fall is so predictable, and always a welcome event for collection apples.
We are incredibly fortunate to live in an area literally surrounded by magnificent gardens every fall to pick apples area. Our first adventure apple harvest season was actually in the house right next to his grandfather tree. The girls have to spend some time after school cleaning your tree and had a ball.
completely intact, unsprayed, without any problems, these apples are almost as good as it gets applesauce. Irregular strokes of color and give character to these perfectly imperfect apples -. And the taste is always amazing
Simple is the name of my game -. Everyone in the roaster oven, and after baking, the right mixed down into the pan Whether you can walk right out and pick your own tree, or is able to get in season a market near you, this recipe for applesauce is for everyone.
Print Applesauce Author: Renee – www. raisinggenerationnourished.com Ingredients
- apples ½ bushel (20 pounds-ish)
- juice of 2 lemons
- 8-10 cups of water (it is about halfway up the apples in the pan)
- 01.02 TB cinnamon (optional)
- 15-20 allspice berries (optional)
- Wash and core apples (even skinning!) and throw in your roaster oven or roasting pan. As you are tossing in the pan, squeeze lemon over top and toss to ensure non-brown apples as you go.
- Add water and spices to cut apples in the pan, and stir.
- Cook at 350 degrees for 1 hour and a half.
- Use a blender right in the pan dipping to puree applesauce. You could use a blender or food processor too. If you want it to be very smooth a blender high power would be better – I like a little texture to my applesauce, although
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- This batch makes liters of applesauce.
- Sincerely, have used almost every imaginable for different types of applesauce and apple is always delicious. Apart from sour apples, so you can not really go wrong.
- I have a couple of reasons to leave the skins on. You could call it lazy, but actually take longer to skinning, and simply do not have it! I think the taste of applesauce and the color is wonderful with the skins on. The other reason I like to leave the skin is because in fiber skin balances the sugars in the flesh of the apple, so sugar levels remain a little more stable. Forward and skin, but if you wish!
- bake my apples in my roaster oven , but using a simple roasting pan large in the oven it works just as well, and I did so for years.
- Ok so the mixer high power goes more to give a much smoother texture and finish, however, if that’s your thing!
- have made me a little more aware of differences cinnamon in the last couple of years and want to stick with the Ceylon cinnamon . and while you can definitely use allspice I love popping allspice berries in something like this because the taste is fresher and more intense.