Homemade Applesauce

It was awesome!! Very origional taste. I loved it!
-Carolyn

Growing up with a dairy farmer father and a school teacher mother meant that Dad did a lot of the prep and cooking of the food we raised and gathered.
We never peeled the apples for applesauce. We gathered them, washed them and quartered and cored them, put them in a covered kettle with a little water and simmered until soft. Then this was put through the cone shaped food mill set up-how I loved that thing moving the wooden pestle around and seeing the pink sauce emerge from the tiny holes.
Made this way the sauce has a lovely color and often does not need sugar at all. The hens loved the pomace too.

I, too, leave the peels on while cooking and run the apples through a food mill once cooked. My favorite apple variety for making applesauce is Ida Red: sauce made from this variety takes on the prettiest pink color you could ever imagine. Sugar is optional but cinnamon is a must. I purchased my food mill for less than five dollars at a garage sale, but Williams and Sonoma makes a nice one, but it’s pricey. It will pay for itself, however, when you factor in the cost of jarred applesauce you won’t have to buy.

I’ve been making this for years, but never thought to comment before. I like to sub in a pear or two, or sometimes peaches with the rest of the apples. Unsweetened canned pears also work to replace apples if you don’t overdo it! I also use a variety of apples to add to the taste.