Homemade Applesauce 

An apple a day keeps the doctor away.

The air is crisp and the family is getting together, so its time to make applesauce.

Our 30 year old Victoria strainer was having a few leaking issues so this year we got a new one. We used a NORPRO Sauce Master II and it worked great.

5 different varieties of apples, both green and red. The mix of apples gives a better flavor. The addition of red apples make a pink applesauce which I quite like. All the apples are washed well.

Cut in quarters.

Cooked in a small amount of water till mushy.(that’s the technical term)

When the apples are very soft and have cooled a little, they are ladled Into the sauce master. Then turn the crank and the lovely sauce pours down into the waiting bowl while the seeds and skins are pushed out the other side. I have made sauce like this for thirty years and I am still amazed that this machine does such a wonderful job!

Next the sauce has to be taste tested by the grownups and the newest taste tester. We add no sugar or cinnamon, just apples. I would say it was a total success. So much more fun when you share the work with family.

Last we bag the applesauce and put in the freezer. This winter we will have a wonderful treat and some fond memories.

When my children were young my mom and I would go to their classrooms in kindergarten and first grade and make applesauce with the kids. The kids always enjoyed the process and eating the fresh applesauce. I fear those experiences in the classroom would no longer be allowed, but you can be sure, I will try to do this for my grands!