Kalmia wrote:
> On Sep 28, 11:43 am, Gloria P > wrote:
>> Earlier in the week I drove by the house at the end of the street which
>> has been empty and in foreclosure for more than a month. I noticed
>> that there was an apple tree absolutely groaning under unpicked fruit.
>>
>> Yesterday afternoon I walked over with a basket, tasted one of the
>> apples, and filled the basket. They weren't perfect, many had worm
>> holes or bruises where they were resting against a branch. The original
>> owner took good care of the yard, recent ones have not.
>>
>> Got home and began to chop, cutting out any signs of damage. Put the
>> cut fruit in two large kettles with a little water and began to simmer.
>> As I checked the process I was surprised to see how little the apples
>> were softening or cooking down. Must be a variety more suited to eating
>> out of hand or making pie.
>>
>> These apples were greenish, some slightly yellow, some with a red blush.
>> They are very crisp, sweet with some tartness. I am thinking perhaps
>> Golden Delicious? It took a couple of hours on very low heat to get
>> them ready to strain.
>>
>> Went to the garage cabinet to find late Mother-in-law's china cap
>> strainer and found, also...tadaaaa! An All-Clad food mill I had found
>> in the sale aisle at TJMaxx for $19.99 about 18 months ago, original
>> price $119. No box, no instructions, but in perfect condition.
>>
>> Once I figured out I had the screen in upside down and corrected it, it
>> went well and quickly. It produced 4 full pints of applesauce. The
>> flavor is OK, quite sweet but lacking a bit of tartness that would have
>> made it wonderful. Worth the effort.
>>
>> gloria p
>
> Good job. Where will you store it all? Just in jars? In the
> fridge? I wonder how it would be after freezing?
> Pardon thehe dumb questions.


Applesauce freezes very well. I have a 20 pound bag of Harelson apples
(2nds that I bought real cheap at the orchard) on the passenger seat of
my truck* and I'm not going to be able to eat that many fresh, so I see
applesauce in my near future. (Usually I wait for the Honeygold apples
for making sauce)

If the apples aren't tart enough, you can add a little lemon juice to
help brighten the sauce. A little cider vinegar might work even better
if you are careful not to add too much.

Maybe this winter I'll finish building that cider press that I started,
so I'll be ready for next fall. I keep saying that to myself every year
about this time.

*If I bring the whole huge bag in the house, my wife may hurt herself
rolling her eyes, so I just bring them in just a few at a time as a
kindness to her <g>

Bob