Getting Saucey!

Mmmm smell that Fall air! Brings to mind the warmth of a cozy blanket, a good cup of tea, the scent of spices and...APPLES! Yes apples! I have been waiting for this time of year to see all those overloaded bins and bags of apples in the store! Apples have soooo much potential for so many delectable canning treats! Last Fall I had not yet learned the joy that is canning so I didn't get to have all this fun! So be prepared to see several blog entries in the very near future featuring this sweet, tart and tasty Fall fruit!

I have a very dear friend whom I can with frequently named Michele. And she too has been looking forward to apple season. So when I bought several bags full of Granny Smiths and Galas this past weekend and decided to make some homemade applesauce (because I know two adorable kiddles that love applesauce!) I figured it would be a great opportunity for some long awaited girl time between me and one of my dearest friends. Usually, we get a big group of gals together from Circle and have canning parties, but sometimes its nice to have a bit of one on one time too and it had been a fair bit of time since we had been able to just have coffee or tea (or in this case, cheeseburgers) and chat over a bubbling pot. So she came over this morning and after a quick trip to the store to get a few last minute necessities (jar labels and the aforementioned cheeseburgers, canning requires energy you know!) we set to work!

For this spiced applesauce we used:

10 lbs peeled, cored, sliced and quartered Granny Smith apples
2 lbs peeled, cored, sliced and quartered Gala apples
Ascorbic acid (mixed with water, to put the slices in while processing the other apples to prevent browning, available in your local store's canning section)
Water
4 tablespoons of lemon Juice
3 cups sugar
4 teaspoons Apple Pie Spice

I got this recipe from the Ball Canning and Preserving book, which is like the ultimate tome of canning. The apple pie spice, however, was my idea as I thought it would lend an incredible flavor to the sauce. As usual with canning, clean and sterilize your jars, either in boiling water or your dishwasher. Put all your caps in a saucepan of water that has been boiled and then the burner turned off, and fill your hot water bath canner and set the water to boiling. Make sure to also sterilize your tools (Ladle, funnel, bubble popper, etc. I let them hang out in the canner on the jar rack).

First, we used my favorite kitchen utensil, the apple corer, peeler, slicer. (Say that three times fast I dare you!) Once they went through the gadget, the slices were quartered. Smaller pieces are easier to break up later. Place the apple pieces in a bowl of water with ascorbic acid (following the directions on the container)  to prevent them from browning while you cut up the other apples. 12 pounds of apples takes a bit of time to get through and I did learn its best to remove the stems of the apples. Though, if you want to make your canning companion laugh at the ridiculous curse words and phrases you sling about as you fight with the contraption, by all means leave them in place. I know Michele got quite the chuckle out of it.

Once you have all your apples cut up, drain them and load them into a non-reactive stockpot. I recently learned that this typically means enamel or stainless steel. Do not use aluminum or cast iron unless the aluminum is anodized or the cast iron is enameled. These will cause icky reactions with the acid in the fruit that can not only cause an odd taste to your food, but throw off the pH that is necessary to maintain to ensure proper food safety when doing home preserving. Add enough water to the apples to prevent them from sticking. Cook over medium high heat until they come to a boil, and then let them sit at a gentle boil, stirring occasionally, for about 20 minutes.

Remove the apples from the heat. Breathe in that delectable smell. Mmmmm. Smells Fallish doesn't it? Let the apples cool for about 5 minutes and strain off any excess liquid. We did this in batches in a colander in the sink.

Transfer the still warm apples into the stock pot again and process with an immersion blender, or you can do them in batches in a food mill or food strainer. I opted for the immersion blender as its less time consuming and messy. Careful, some of those apples are quite hot! (Learned that the hard way too!)

Once you have blended the apples down to your desired consistency (you can leave some chunks if you like your applesauce that way) return to the heat and add the lemon juice, sugar (or leave it out if you don't want it to be any sweeter than the apples are naturally, this is a totally optional step.) and add in your spices (again completely optional).

Let this come to a boil over medium-high heat again, and then lower to low and continue to boil gently as you begin to fill your jars leaving 1/2 inch of head space. Wipe the rims, eliminate air bubbles, cap and twist on the rings to finger tightness.

Process the jars. Whether you use quart or pint (I used pint) sized jars, they need to process for 20 minutes. Remember, do not start timing until the water is at a boil once the jars are immersed in the water and be sure there is at least an inch of water over the tops of the jars.

After the 20 minutes is up, lift out the jar rack and let them sit for about five minutes before transferring the jars to a towel or cooling rack where they can rest undisturbed for at least several hours. Do not adjust the rings or tilt the jars during this time as it can effect the sealing process.

Listen for that delightful *PING* that means your jars are sealing. I just love that sound, and usually Michele and I dissolve into cheering and giggles. (We're silly like that, and that is why we are friends!) Label, and store in a cool place, like a pantry, out of direct sunlight and they should keep for several months if not at least a year! (If it even lasts that long!)

Canning is a rewarding hobby that is just wonderful to share with great friends and family. Get a group of your friends together, everyone pitching in on produce and jars, and split up the 'fruits' of your labors! More hands make light work and the incredible conversations you can have over a bubbling pot of applesauce, jam, or even pickles and soup stock, are certainly entertaining while you await the results of all your hard work! Its a great 'girls day' activity, especially as the weather gets colder. Its always warm in the kitchen, whether its from the cooking you're doing, or the love you share with those closest to you at the hearth of the home.

Brightest blessings!