It’s Apple Season!
What could be better than a day full with all your sweet girls and freshly picked apples?
After a rousing brunch…that would be some breakfast and some lunch food at Friendly’s on the way to the orchard that included Will who then left us to go do guy stuff. One man kept looking at us. We were a big happy crowd of 8.
Emma told me over brunch that she was all ready because she had her apple picking head band on!
How awesome is that!!
I clearly had not taken this event seriously enough! I need a fancy head band too!!
No hat for grandma either. Maybe next time…
Off to the local orchard, Cherry Hill. They even had ladders in place for the pickers.
We or rather, let’s be honest, the girls picked a lot of apples. I think I picked one or 2.
The aunties helping out their nieces, my adorable granddaughters. If you are not a grandmother (or father) you may not get how sometimes my heart is so full I tear up with love and gratefulness.
As you can see our youngest was all tuckered out.
She slept while I took pictures of the girls picking.
The day didn’t end there. Apple sauce and apple butter. And of course pies.
Nancy Apple Sauce
Though she canned, I am not going to give those directions. There’s plenty of that on the internet. Applesauce can also be frozen.
The recipe that makes this so wonderful is a variety of apples! Yes, that is it. Lots and lots of apples. Jonathan, JonaMac, Golden Supreme, Red…
This apple sauce is really good especially warm from the pot.
It’s really easy. You only need a knife, cutting board, a pot with a little water and apples.
Use a variety of apples, sweet, tart, crispy or softer. Fresh is better.
This mixture makes a richer flavor so no spices are needed.
No sugar added!
Cut washed apples into relatively similar sized slices.
You must peel and core first if you are not using a strainer or food processor or grinder.
If using a food grinder and strainer like the Kitchen Aide’s after apples are cooked down, do not peel or core. This attachment is so worth it is you can or freeze produce that needs peeling and / or straining!
Nancy Apple Sauce
- 5 plus pounds of a variety of apple types
- Large non aluminiun non iron pot
- Water to cover bottom by several inches
- Food grinder and / or strainer
- Jars for canning otr freezing
- Optional freezer bags
- You must peel and core first if you are not using a strainer or food processor or grinder.
- If using a food grinder and strainer like the Kitchen Aide's after apples are cooked down, do not peel or core. This attachment is so worth it is you can or freeze produce that needs peeling and / or straining!
- Put several inches of water in the bottom of your large non- aluminum or non-iron stock pot.
- Fill pot leaving about 2 inches from the top.
- Slow cook at low medium on stove top stirring regularly from the bottom to insure even cooking.
- Cook until smooth without lumps.
- Can according to directions or cool before freezing.
(Please note there are affiliate links in this post.)
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