So, for yesterday's applesauce, I used five types of apples: Jonagold, Empire, Macintosh, Granny Smith, and Macoun. When you make your applesauce, I recommend using at least three types of apples for better flavor.
|Here are a few of the approximately 14 apples that I chose for my project.|
I selected my apples, picking a few from each of the types of apples previously mentioned. I cut and cored the apples and then sliced them. I used a quart-sized measuring cup to keep track of the apples that I had sliced.
|The apples should be sliced fairly thin to aid in the speed of cooking.|
I normally cut up five quarts worth of apples. I rarely cut up more than that because that is all that my pot will handle! As I'm cutting apples, my mom and I enjoy small taste tests of different types of apples.
|Ready to be transformed from apple slices to applesauce!|
|Apples cooking in a big pot!|
|Here are the apples after cooking for twenty minutes.|
|The apples are now finished with the cooking process.|
|I like these seasonings. Some people may prefer less lemon juice and more sugar. Other options may include a little nutmeg. Season the applesauce to suit your tastes!|
I put the seasonings into the pot and let them steep for a few minutes.
|The seasonings really add a great aroma to your kitchen!|
|Apples in the food mill|
The applesauce is now ready for a taste test!
The taste test is when you determine if you like your seasonings or if they need to be adjusted.
|Five quarts of apples!|
I take the apple cores to the back yard, near the brush and trees, and I throw them on the snow so that the deer can have a little snack.