Apple Project #3

It's a labor of love - REALLY! The Mister quarters each apple and he also runs the Foley Food Mill. He disposes of the parings and helps with the cleanup. We both have to "take a break" several times during the process of making this wonderful applesauce. We will do it all again in a few days and then it's up to me to produce more baked items. The good apples are worth our efforts and will be enjoyed all year long.

The project process and completion is the same every year and these photos below are new. Some of you haven't been reading the apple stories through the years so I would love you make your own. There are easier ways, I suppose but I'm "old-school' and have time. Lately, my problem is a lack of energy and stamina but I know how tasty and enjoyable this stuff is!!

Washed in white vinegar water and ready to cut

Quartered, cored and cut into chunks

 About 1 quart of water is added as they cook down

 Mashed and smashed until no chunks are left

From kettle to grinder 

 Only a very small amount of skin is left in mill when finished

 About 1/8 t. nutmeg and 1/2 t. cinnamon is added

 Ladled into containers and burped for freezing

Clean up all finished and utensils await the next sauce-making day

The "old stuff" works very well.

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