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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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!)
yum. used to help my mother every fall can applesauce - skins on, of course. :)ReplyDelete
I remember my mother making applesauce. Wonderful memories.ReplyDelete