Tuesday, November 24, 2009

Apple Sauce



I generally prefer to freeze vegetables and can fruit. (Tomato juice is a fruit). Yesterday and today I canned the last (I hope) of the apple sauce for this year. This brings me up to 26 quarts of apple sauce. Yesterday I did some Ida Red apples we bought over north of Spokane and today I did some Granny Smiths that Jennie bought for cheap at the fruit stand. The later are from New Zealand and were starting to go bad -- probably last spring's harvest. I use a Squeezo food strainer for making apple sauce. I did 9 quarts today in about 2 hours. I bought my squeezo about 35 years ago and it has never failed me. I still have all the original parts. I could use a new o-ring but the old one probably has a few good years left. I use Bell jars and lids and process the jars at 10 pounds pressure for 10 minutes in a Presto canner that I have also had for 35 years. As you might guess, this is a very satisfying activity for me. I hope -- but don't really expect -- that everyone will rave about the apple sauce at our Thanksgiving meal. This year I am expanding my repertoire and also making two pumpkin pies and an Asian pear pie.

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