My fondness for homemade applesauce is in no way related to how often I make it--I think this is the first time I've put it up in jars in probably a decade. Sad but true. But this year I knew I wanted to make some, being on the preserving path as I've been for the past month or more. So on a recent trek through the area of the valley where the apple orchards are, I stopped in and got a couple of boxes.
I told the lady at the stand that I was making applesauce and she thought my choice of a mixture of fuji and honeycrisp was a good one... I didn't explain to her, though, that I was planning on making "chunky" applesauce--what we called the kind my mom made, with the skins on, and the apples cooked through but not to complete mush. Well, the fujis went right to mush--I could tell they were going to as I was cutting them up. The honeycrisp stayed true to their name for a very long time!
Thus, I gave up on the chunky idea. I pulled out the old reamer that my Grandma Goerlitz used and got it set up, and churned away. Just using that old "machine" brought back so many memories... I was thrilled with how sweet the apples were all on their own, and barely added any sugar and just a hint of cinnamon before I packed it all in jars that pop, pop, popped throughout the evening. It was dark out by the time I finished, and chilly, too--it really felt like fall!
My chunky pot of sauce, prior to reaming.
Look at this gorgeous piece of wood. It's so beautiful and sturdy--really gets the job done!
And this little covered pot is so sweet and little--about six inches long. I never use it, but I love having it around to remind me of her.