Yesterday was apple-sauce day. It comes but once a year, and for that I am very grateful! It makes the whole kitchen hot and incredibly sticky----but all the applesauce in the freezer is worth it!
I decided to 'document' the whole process this year---just in case you're unfamiliar with the way to make homemade applesauce----the stuff from the store just does not compare after you've had this stuff!
We use Lodi apples, which are usually ready mid to late July. I only did 1/2 a bushel this year, because I still had a good bit in my freezer from last year. All of the apples fit in the sink to wash them.
I put this contraption together by myself---and was mighty proud of it, too ;) It's an apple musher. (I'm sure there's a more technical term for it, but I'm too lazy to go look at the box and find out what it is ;) My mother-in-law got me this for Christmas :)
First step: Have a pretty little seven year old who is more than happy to help you wash all those apples.
Second step: Put enough water in a pot to just cover the bottom completely---like, no more than an inch. Slice your apples, discarding only the stems (the musher-thingamabob will take care of all of the seeds and skins). Turn your burner to med-low and cover your pot. It takes about twenty minutes or so for one pot to cook. I usually only stir them once, about half way through, to make sure they're not sticking.
You'll know they are ready when they look like this:
Step three: Have a cute newly-turned four year old who desperately wants to turn the crank on that awesome looking machine!
Step four: Look at all your gorgeous applesauce :) Stir in a little sugar. I added about three cups or so for this batch, which ended up being between 14 and 18 pints. I know that sounds like a lot of sugar, but when you consider how much is in store-bought applesauce, not counting all the nasty high-fructose corn syrup and stuff that's also often in there, it doesn't seem so bad anymore :)
Scoop that applesauce into bags and stick it in your freezer!