Homestyle Cooking with Mary: Applesauce

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Homestyle Cooking with Mary: Applesauce

What a great day to make applesauce!

Apples

Fall means changing colors, mums, time change and orchards ripe with grapes and apples. As kids this meant picking the apples at a local orchard on a Saturday afternoon. Today it is just so much easier to stop on at one of the many fruit stands along Lake Erie. We usually buy 'seconds' that average half the price of 'picture perfect' apples.

Apples Assembly line process: Wash, quarter, trim.

******Do not peel or core.

Add approx one cup water to large pot.

Cook until soft, strain, cool, freeze

Apples Applesauce

Some apples do not need a sweetner (sugar or Splenda) so I taste test first.

I reuse plastic yogurt containers as they fit nicely on the door of freezer.

Enjoy all winter.

Mary Yonkers Howard Hanna Real Estate Services in Erie, PA

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Posted by Mary Yonkers on 10/27/2009 04:06 PM

Comments (19)

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Originally posted at: Ask Mary: Homestyle Cooking with Mary: Applesauce

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19 Comments on Homestyle Cooking with Mary: Applesauce

OCT

2009

Thanks for the reminder that it's the perfect time of the year for making applesauce! I haven't made any yet this season but I make just have to pick up some apples soon. Enjoy your applesauce.

I have never made homemade applesauce before, Mary. But this sounds so easy. I also love the fact that you have your own metal tub with your name embossed on it. How cool!

OCT

2009

Mary, Let's agree that you make the sauce and I'll help you eat it. Yum! Yum...

Helping you live your American dream...

Hey Mary - I love homemade applesauce. I used to can it, but your way sounds so much easier. It probably tastes a lot fresher, too.

Pam--Freezing applesauce retains the flavor much better. At this time of year we have lots of local apples, but during the winter they are from Washington or New Zealand. When my brother visits from Texas he often takes apples back with him. Nice to see you today.

Irene--Yes, pick up some apples soon. At this time of year they are so-so good. I like them just about any way raw, as applesauce or pie or other delight. I am especially fond of cinnamon on apples. Enjoy.

Heather,

That metal tub was meant to hold beer or soft drinks, but has never been used for that purpose. Originally it was a gift from family member. One year everyone received sweatshirts with "Team Yonkers", great conversation starter.

Have a great evening! See you in the rain somewhere.

Mary

Michael--You are welcome to stop over for dinner tonight. Barbecue chicken, fried zucchini, potatoes and fresh applesauce. We always have room for one more at our table. Mary

Mary,

I need to make some applesauce, too!! When the kids were little, I made it more often!! Sprinkled cinnamon on it and stirred it in. Yum! Reading your last comment makes me want to come for dinner, too!! :) I have never made fried zucchini before. Do you have a deep fryer or do you make it in a pan...like fried chicken??

OCT

2009

Sonja--Let's make a batch together on Saturday. Yum--the cinnamon sounds tempting. I love it on baked apples or apple pie. I will send you link to my zucchini recipe. Zucchini Peel zucchini, cut in half inch slices, sprinkle with dried dill weed, fry in olive oil or canola until golden brown. Serve & enjoy.

You know Mary. I really like applesauce... but confess never made it... Now i will have to because you make it sound so simplistic... Now, is there a certain "type" to use... Jonathan, Delicious, etc.? And what do you mean by do not peel? Keep skin on? Don't core....keep seeds too, and strain later????

Diane--Yes, to all your questions. Leave the skins on and seeds in, but quarter them. I remove the stem and any bad spots. The strainer removes both the seeds and the skins. I don't use Red Delicious, but I do use Yellow Delicious, Cortland are really good. Sometimes I just use orphan apples that people give me from tree in their yard. I buy a bushel every fall. Seconds--meaning the less desireable eating apple are less expensive. We have lots of apple orchards from Ohio line all the way to Buffalo. Good luck.

PS If you don't have strainer, peel & core apples. Then cook until soft. Your applesauce may have a few small lumps, but so tasty. Enjoy. Mary

Lumpy is good ( applesauce that is ) great recipe and so happy to see you using splenda or no sweetner at all Mary ! much healthier.

Thanks for sharing.

Sincerely,

Grace

Grace--Occasionally I like to make 'lumpy' applesauce, but we called it 'chunky.' Variety my Mother used say.

This is so neat! Thanks again Mary!

NOV

2009

Oh I love that! Yum - the Tin container for the apples -you are so organized - I want to do that some day! :-) I keep checking for your Alaska cruise photos!

Liz--Try some . . . You will ask for seconds. I will send you link to Alaska.

I DID IT!!!! Here's the post....Diane Makes Applesauce!

Thank you!!

NOV

2009

Diane--Congratulations! I am waiting for one of your recipes now that you are on a roll here. Thanks for the Google Sauce.

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Mary Yonkers

Erie, PA

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Howard Hanna/Alan Kells Schools of Real Estate

Address: 4248 West 12th Street, Erie, PA, 16505

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Real Estate Education is my passion and my goal is to encourage everyone to maximize their strengths and overcome their weaknesses. How can I help you? Need to talk? Call or e-mail me. 814-881-7548 or askmary.yonkers@gmail.com

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