An Apple a Day...

...hopefully - will keep us OK! 
Today we made our first batch of applesauce of the year. First I swoosh them round in a bowl of water mixed with a little distilled white vinegar. This is because I keep the skins on for applesauce.  It takes two to tango with this project.  The Mister quarters, I core and slice. I cook down with about a quart of water in the old applesauce kettle and then the aged Foley food mill is employed and managed by the Mister. A little sprinkle of cinnamon and a touch of nutmeg is added. Some sugar too if we think it needs it after several taste tests. 

I had divided my apple supply in half and then picked out several of the larger ones, which are easier to peel, separately for further baking efforts. The other half sits in the bottom drawer of the refrigerator waiting to be sliced and diced to do the project again - maybe next week. Our freezer is almost full!

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I must say that Cortland applesauce is quite different from our favorite Macoun applesauce.  Macouns are extra-sweet and aromatic, very juicy with tender, snow-white flesh. Cortlands make a denser and heavier sauce and there is 'something' missing in the flavor. We have been spoiled for over 45 years using Macouns with the looser texture and a different distinct flavor and aroma. HOWEVER, we are so very grateful to have any apples at all and to still have the ability to make applesauce.

There is a number on the crank plate. In 1933 it was called a Foley Food Masher and was mostly used to make baby food. (I'll bet my mother used it for me!)

Food Mill Article