I came home from the Farmer’s Market with about 115 pounds of apples. Now, I know this is small stuff to some of you, but for me- it’s a big deal!
I made gallons and gallons of applesauce using Prima, Golden Delicious, Gala, Macintosh, and whatever else I had. I saved the Haralson for pie filling. It is the best filling EVER. I will definitely use Haralson again next year. They are pretty firm (not as firm as Granny Smith) and tangy with a hint of sweet as well as sour. They are pie perfect!
Here is a picture of two gallons of sauce-
Here is a bit of it bagged up for freezing…why do you only see 7 quarts instead of 8? Well, maybe one quart fell on the floor and exploded.
On to the pie filling-
Thirty-two cups of apples cut up!
Thirty-two cups of apples made into yummy filling.
I used this recipe, but I doubled the spices. Two teaspoons of cinnamon for five pies seemed too little to me. This concoction served a double purpose in my home; I wanted it to put in the freezer for winter pies, but also to fill my home with the sweet smell of fall, and I knew two teaspoons of cinnamon wouldn’t be fragrant enough for me. The thirty-two cups of apples will yield enough filling for ten pies- woo hoo!
I don’t have an applesauce recipe to share. Basically, I peel them then core them. I fill up a pot (6 or 8 quart) with apple wedges and add 1-2 cups of water, lots of cinnamon, and 1/4 cup sugar. I cook them until they are very soft, mash them with a potato masher, let it cool, and put it in freezer bags.
Happy Cooking!
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