How To Make Applesauce…

…by the truckload. Last year I canned 300 pounds of applesauce. No I didn’t mean 30, I meant three hundred. Wanna know how much we have left? After today, 3 quarts. What in the world do we do with it all? Well, the boys eat it, literally, by the quart. Once I open one, it’s gone within 30 minutes. I also sub oil and butter out all the time for applesauce in baking and pancakes.

So we had all those apples from apple picking on Saturday but after we ate a lot and I made an apple pie, it only made 6 quarts, which, if we are lucky, would last us to Thanksgiving. Don’t worry, I have 35 pounds coming to me on Saturday 🙂

Okay, so this is the setup.

Starting from the left we have my Kitchenaid Pro 600 with the meat grinder attachment and the fruit and veggie strainer attachment. You need to buy both of them in order to strain. Under the strainer is my sauce bowl and the little bowl next to that one is what I like to call the “apple poop” bowl.

This is what the strainer looks like

So eighth the apples. Don’t core them. Don’t seed them. Don’t peel them. If I had to do all that crap stuff, I would never make applesauce. Toss them into a huge pot and put enough water in the bottom to prevent sticking, like an inch. Cover and set the burner to medium to medium high. Let the apple steam until they are starting to turn a warm yellow/brown color and they are very tender. It never fails that I am to anxious and start straining the first batch of the season with rock hard apples, which is a total pain the butt and very frustrating.

Done and nice and mushy

Start ladling them into the hopper with a slotted spoon and plunge them down into the strainer. They should go down EASILY. If they don’t, you are about to learn your lesson 🙂 If you look down below, you’ll see the green bowl of piping hot sauce and on the left the bowl of apple poop, which is just the peel and seeds.

Nice and freshly strained applesauce

Nice big bowl of it ready to be canned. You will not need to heat it up on the stove before filling your hot and clean jars with it. It is extremely hot. I dropped some on my foot and I have a burn mark, so don’t worry, it’s really hot straight from the strainer.

Ladle it onto hot and clean jars, place lids, screw bands on and process pints and quarts for 20 minutes.


Strawberry Lemon Marmalade

From the book Ball: Complete Book of Home Preserving

  • 1/4 cup thinly sliced lemon peel
  • 4 cups crushed hulled strawberries
  • 1 Tbsp lemon juice
  • 1 package (1.75 oz) regular powdered fruits pectin
  • 6 cups granulated sugar

Prepare canner, jars and lids.

In a large, deep stainless steel saucepan, combine lemon peel and water to cover. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drained and discard liquid.

Add strawberries and lemon juice to peel and mix well. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat (and skim off foam if you’d like but I find this easier to do once in the individual jars)

Ladle hot marmalade into hot jars, leaving 1.4 inch headspace. Remove air bubbles and adjust headspace, if necessary, but adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jar in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove cannier lid. Wait 5 minutes, then remove jar, cool and store (this means DO NOT TOUCH THE JARS FOR 24 HOURS so don’t put them somewhere they will be in your way).

If the stars are aligned correctly and the canning gods are on your side, you will probably hear your lids seal and *POP* one by one in the fir 30 minutes of taking the cans out of the water bath 🙂