By 3:40 this afternoon, I’d successfully peeled, cored, cooked, and canned 5 wee jars of applesauce. It was my first time making applesauce and it was delicious! Behold the process. It all started around 1PM:
Ok, ok, 1:10
Apple chaos involving apple peeler and about 15 apples. Thank goodness for this little apple peeling invention!
Apples, peeled, cored and in the pot with about 1 cup of water. Stir, and wait until soft, about 15 minutes. Don't they look weird in their auto-peeled/cored/sliced state?
Place soft apples in the food mill. Grind away until your kitchen looks as dirty as mine!
The results? Applesauce. Delicious and unsweetened. Muuuch more in the pot!
Applesauce in their wee cans!
Forgot to photograph the canning process, but all it involved was bringing applesauce to a boil (212 degrees, which by the way, is a really sputtery, messy process), then putting into warm jars, capping, and boiling for 20 minutes. Nothing to it!