Applesauce
Use any type of apples. The sweeter the better! If you want to blend apple varieties that works well too. Some great types of apples for sauce are: Cinnagold, Golden Delicious, Honey-Crisp, Jonagold, or whatever you have.
Set up food mill.
Rinse apples. I cut the big ones in half, and leave the small ones whole. No need to peel or seed them.
Put apples in pressure cooker. Once you reach high pressure (usually 15 pounds), cook for 4 minutes. Quick release the pressure under cold water. If you don't have a pressure cooker, you can stew the apples in a heavy pan with a small amount of water until soft. Dump the apples in a big bowl and start the next panful cooking.
Put cooked apples through the food mill. The applesauce goes into the bowl, and the "guts" (that's what my kids call them), go in a separate bowl.
Next, put the applesauce in a large pot. Add sugar, cinnamon and nutmeg to taste (about 1/8 cup sugar per quart). I have also used Splenda to sweeten as well. Bring to a boil. Fill quart jars leaving 1/2 inch headspace. Adjust lids and process in water bath canner for 30 minutes (for altitudes 3001-6000 ft). Other altitudes are as follows: 0-1000 ft: 20 minutes; 1001-3000 ft: 25 minutes; above 6000: 35 minutes.
Katie - once again you've inspired me! I need to head out to Amish country to get apples and get going on applesauce. I made it last year and it's been wonderful. You're right - the food mill is the only way to go. I'm thinking I might invest in a pressure cooker, too, especially if the apples can be done that quickly. Thanks, sis!
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