We picked the last of the bounty of apples from our two apple trees this weekend. Kinda fun to climb a ladder to reach the highest ones.I spent a lot of time in apple trees as a kid. Just hung around in the tree thinking about stuff. Being up in a tree can give a new perspective on things...I wonder if that's what the birds are doing...
Anyway, Fall season is apple crisp and applesauce time. We aren't making quantities, just a quick batch for the fun and flavor of it as well as for our family tradition. If I don't teach G to make applesauce who will?
But what I really wanted to show you are the apples. They look a little odd unsprayed, all natural. Underneath that less than lovely appearance are some of the very best apples I have ever had. I wouldn't bring a basket of apples to the neighbors looking like this but they are perfectly perfect for applesauce. Next year we are going to figure out how to spray them organically. I suppose we are inclined to do this so we have less than mottled apples.
My quick applesauce goes as follows:
Cut and peel 6-8 large apples. I use this This Kuhn Rikon peeler from Switzerland. Works great.
If I'm in a hurry I add the peeled apples whole and let them cook.
Place in pot and add 1/4 cup of water
Simmer on low for twenty five minutes.
Here's the key step. I run the whole apples through this ricer.
Sweeten to taste. I like to add about one heaping teaspoon of sugar to this quantity which amounts to about 2 full cups of applesauce. Place in lidded glass jars and eat as soon as possible.