Friday, September 10, 2010

Apples everywhere

My apple trees are like those in the Wizard of Oz, fairly throwing fruits at me as I pass ("It was a drive-by fruiting!")

My 5-year-old brings them in by the box and wants to make goods for a bake sale. I am concentrating on getting them put up before the bees get them.

SO here's the easiest recipe ever, except that you do have to invest the time to peel and core them. (And if anyone knows what kind they are, please let me know as we inherited the trees. They are sweet and just a little soft, but perfect to eat and need no sugar in baking. I toss them with butter and cinnamon for breakfast. We dice them with raisins for lunch. And yesterday, I canned applesauce that needed not a single thing but water. It was rosy pink and sweet-tart, a little chunky. Going to the store for more jars.....

Slow cooker applesauce

20 apples, or however many you need to fill the cooker
1 cup water

Peel and core apples, put them in the slow cooker and cook on low for 6 hours.

To can:  fill clean Mason jars, leaving half-inch of headspace. Put in a large pot and cover with water, making sure to cover by at least an inch. Boil 20 minutes.


1 comment:

  1. Homemade applesauce is a whole different animal. So are whole apples. Fuji and Golden D are my current favs.