Grandma Ellen

Grandma Ellen

Monday, October 17, 2011

Homemade Applesauce

My grandmother was a canning expert. All sorts of preserves, peaches, pears, jams and pickles. In the basement at her house she had these shelves stocked with jars. Tons of jars. When she died we divided them up between the three families. They lasted about a year then it was like she died all over again. I decided to try to make applesauce for my first experiment. I don't really remember her making applesauce. I decided on applesauce because the apple trees in the back yard were full of apples and I wanted to try something relatively easy for my first try. I also really wanted to can something. I forgot to take picutres. But here's how I did it:

A lot of people will tell you that the apples you use are the secret and I completely agree. The apples in my back yard are not the best apples to use but they were all I had at the time. I honestly don't even know what kind they are. If you use the right kind of apples you don't need sugar.

Ten-ish apples*
Sugar
Cinnamon

*makes three 16 ounce jars

I peeled the apples and cored them. It was the worst part and it took forever. I cut them into one inch cubes. to save time. I boiled the apples for about ten minutes, until they were soft. Drained any excess water. Then I mashed them with a potato masher. I added sugar until I got the taste I preferred which was about 1/3 cup. And then I added the cinnamon. I love cinnamon, so I wasn't stingy. Applesauce done.

But I wasn't done. I really just wanted to can. So I got a stock pot out and boiled the jars I had for five minutes to sterilize them. Then I got my canning funnel out and filled the jars with the applesauce until they were at least a half inch for the top. I wiped the top of the jar clean then I put the lids on them and used my canning tongs to set them in the boiling water. The water was at least an inch over the jars. I boiled them for twenty minutes. Then took them out with the tongs. This is a very tricky part because if there is any draft in the house the jars can shatter. So I took them out and placed them on a towel and wrapped them up. The only problem with this is that they take a lot longer to seal because they don't cool as fast. But I like to be safe then sorry. Then I took them out of the towel after five minutes. I set them on the counter and after ten minutes or so I heard them start to pop. Success.

Ok, now comes the part where I admit my mistakes. I know about the towel secret from a friend of mine's sister. I was over at her house a couple of weeks ago. She was canning pears and this is where I came up with this idea. I did slightly injure myself when I was trying to pick up the empty jars with the canning tongs. I stuck my fingertips in the boiling water. Holy Moly it hurt. It also made the rest of the process extremely uncomfortable. And doing the dishes after was also no picinic.  When I took the jars out, after I took them out of the towel, I thought I'd check and see if they had sealed. I thought they would seal in the pot. I was very disappointed when I took the lids off and saw they hadn't sealed. I just screwed the lids back on and left them on the counter thinking I would have to do the whole process over again. I was resting in the dining room when I heard the first jar pop. I thought I was just hearing things but then a minute later I heard another one pop.  I got up and was checking them when the last one sealed right in front of me. All in all, it was a huge learning experience.

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