I am very excited! I made the first batch of apple pie filling from my tree

dawn_mo

dawn_mo

Well-known member
and it turned out great (I froze it.) Then, I just made a batch of applesauce (I cored it but left the skin on, and pureed it with my stick blender), and it turned out great. I used 25 apples, 3 cups water, 1 cup sugar and 1 1/2 teaspoons of cinnamon. It is really tasty and not too sweet. It made 6 pints and was so easy. I could easily freeze it, which I may also. I am thinking of doing flavors so the kids don't get bored. What is your favorite flavor combination that might work with applesauce. I think the apple is a Newton Pippin. From all the apples I have looked at, that looks the most like it.

And, I have extended an invitation to my co-op ladies to come over and "pick as many apples as you want" potluck. At first, I was going to make lunch for everyone, but these women are all excellent cooks, and I thought it would be fun to have everyone bring a dish. It should be fun. They usually bring their kids with them, so it should be a circus. Fun!

I am looking for flavor combinations of applesauce. I am going to do a apple-cran and an apple-strawberry. Any other ideas? Thanks!

 
Congratulations, Dawn. Rec: Fresh Applesauce It's not a combo but it uses

spices and turns out a tasty fresh applesauce.

Fresh Applesauce

4 medium cooking apples, pared, cored, cut in quarters
1 cup water
1/2 cup packed brown sugar*
1/4 tsp ground cinnamon*
1/8 tsp ground nutmeg*

Heat apples and water to boiling over medium heat. Simmer uncovered, stirring occasionally to break up apples, until tender 5 to 10 minutes. Stir in remaining ingredients. May be served hot or cold. Yield: about 3 cups

*Pat’s notes: Sometimes I combine different apples. Depending on how sweet they are I vary the amount of brown sugar I add and also add a shake or two each of cinnamon, nutmeg, cloves and allspice. Can also add fresh lemon juice.

 
Thanks Pat! I used white sugar, but I think brown sugar would be more tasty.

I was pretty much following the Kerr Canning Guide book, but I think brown sugar would be much more tasty. Thanks! I am thinking strawberries and cranberries would be a nice combo.

 
Is anyone making apple butter? Im going to make some if I can find my old recipe,

I think I did some of the long cooking in the oven to prevent scorching.

 
Elenor, I was stunned to realize I could take my fresh 15-minute applesauce...

and by simply pureeing & straining it to remove any lumps, adding cloves, more cinnamon and a touch of apple cider vinegar, I had apple butter.

Stunned, I tell you. Happily stunned.

 
How wonderful to have your own apple tree and to be cooking with it's treats!

I make applesauce by the gallons during apple season and then eat it all year long. I think I use the same recipe as you do because that's how many apples my pot will hold, about 7 lbs, makes 6-7 pints. I also cook them with the skins on then put it thru the food mill to remove the skin. The result is a slightly chunks sauce that is rosy (because my favorite sauce apple is a Jonathan).

Congrats on you pie filling and have fun making sauce!

 
You just reminded me of the juice we used to make with the pears. Yikes! We cannot

keep up with this tree this year. So much rain.

Our juice is pear, apple, carrots, ginger and parsley. I just love it but the juicer hasn't been out for 2 years.

We have about 2 bushels of pears rotting on the ground right now. All organic. The apples are just starting to fall. And I don't have the energy or inclination to make pies. But juice is H's domain.

And then there are the blackberries, and then the second crop of raspberries. I'm almost grateful that the plum tree got diseased this year.

Thanks for the reminder Barb.

 
And speaking of rosy applesauce reminds me of a friend who puts red hot candies in his applesauce.

 
Thanks Barb...

I just love having all this fruit. In San Diego, we had citrus, and I sure miss those. It kills me to pay $.50 for a lemon or lime! I am on my third batch of applesauce and I am going to add some pureed strawberries to this batch. The kids really like it so I am thrilled. It will be great for lunches and such.

 
Hi Marg, thanks for the heads up on storing the pears.

I would have never known that. I have two drawers full of pears in the outside fridge.
Your pear tree sounds like our apple tree.
There is no way I can use all that fruit, so I invited a few women from the co-op I belong to for a potluck. And pick all the apples that they want. Hopefully, that will make a dent in the apples. I was going to make and serve lunch, but they are all such good cooks that I thought the potluck idea would be more fun. Your juice sound wonderful, and that is my husbands department too. How do you store your juice?

 
We don't store juice. We drink it. We fight over who gets the last of it. You make a good

suggestion though. It's such a chore to clean the juicer, we should make a whack and store it.

Another tip on the pears...we use the cardboard sheets used to pack such fruit in big boxes. We layer those across the bottom of the frig, so one pear in each indentation and about 4 layers. Every once in awhile, I check each layer very carefully, not to bruise anyone, to see that there isn't some pear turning yellow. If it is, I pull it out and use it. If we get them early enough off the tree, they will last until February this way.

If you don't pull out the yellow ones, they will cause the others to start ripening.

 
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