SoBo Mama's Tips & Tricks











{September 28, 2014}   Applesauce Autumn

I don’t recall ever having store bought applesauce as a kid.  I never ate the soupy yellow slop in the school cafeteria that was touted to be applesauce. I’m spoiled.  I ate homemade applesauce.

I remember chunky, not too sweet,  applesauce in quart jars from Gram’s fruit room in the basement. Sometimes, she’d make a fresh batch to go with dinner, and I’d sneak chunks of apple from the dishpan. I wasn’t so slick – she knew exactly what I was doing. And I never saw her canning it, but she must have, because there were always jars downstairs, pretty and golden and full. These days, canning is too much bother and she freezes containers instead.

My absolute favorite was always Great Grandma Sweitzer’s pink applesauce. Was it sweeter? More cinnamon flavored? Or was it simply that it was an infrequent treat? And I may be the only one who really liked it. I never can get Gram to make it for me.

When the weather turns a little cooler, my comfort cravings arrive. I watch for good prices on acorn squash and roasts. And as apples go on sale, I walk through the grocery, Droid to my ear, asking Gram which ones and how many I should get for a batch of applesauce.

Honeycrisps are good for eating, but no good for applesauce, and too pricey by far, she advised yesterday as I strolled through my Brookshire’s.

So I purchased several McIntosh, a few Red Delicious, and some Braeburns.  It takes a variety to get a good flavor, according to Gram.

As forty lurks in the not too distant future, and I’ve been away from home over twenty years, one might think these phone calls unnecessary. After all, I’ve made applesauce, baked Mac & cheese, and acorn squash on my own hundreds of times now. And I probably don’t have to call her every time. (“Don’t you ever write things down, Katherine?” “Do you have your pencil and paper ready?” I always lie and say I do, and she always knows it’s a lie). By this point, I do it out of habit. It’s an extra excuse to call my grandma.  She’s getting older, and someday I won’t be able to call and bother her with silly kitchen questions that I can answer myself or Google. So I’ll do it as long as I can.

So here is the off the top of my head because I never really write it down instructions for easy applesauce:

Easy Applesauce
3-4 varieties of apples, totaling about ten pounds
Sweetener and cinnamon, to taste

Peel, core, and cut your apples into chunks. You can run through the blender, but you may as well buy it at the grocery for that.

Place your chunks into a good-sized pot.  Add some water till your chunks are just barely covered. They should not float.

Bring to a good boil for a few minutes. Turn down and simmer till soft.  I test mine once in a while with my potato smasher.

Once soft, you can mash them easily. Give a taste and start sweetening. With the right apples, it won’t take much.

I live hot applesauce on a little ice cream.  I like it chunky and tangy. You just can’t buy it like that.

We will eat some of it, but I’ll can the rest.  It’s one of my autumn routines.

What are some of yours?

~ Katie

Posted from WordPress for Android

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Betty Sweitzer says:

Katie, Gram S’s applesauce got it’s pink color from small, heart=shaped cinnamon candies. No idea where she got them. Maybe Aunt Ardie knows.



katiebman says:

Red hots 🙂



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