It’s apple season around here and we’ve got them coming out of our ears!

The three younger girls and I got busy on taking care of the apples we’ve had sitting around in boxes waiting to be dealt with.

I wasn’t being picky on the types since these were all given to us, so we used all the red varieties for applesauce.

I’ll share here how we make our applesauce for those who have wondered how and thought it was difficult.

Wash the apples, pull the stems off, and throw them in the pot whole with just a touch of water on the bottom to keep them from burning. Put a lid on and let them simmer. I put them on low heat and just let them cook slowly.

After they simmer for a while, they start to get soft and mushy.

They start to split, go kind of brown and get REALLY soft and mushy.

At that point you get out yourfoley food mill, if you have one, and if you don’t, you NEED one because it’s one of the most inexpensive tools your kitchen will ever have, yet it is indispensable if you’re wanting to make your own applesauce and other sauces as easily and healthy as possible! Mine is an oldie, but a goodie. I have two actually, both purchased second hand. They last forever.

Turn that handle over and over until you’ve got nice, pure, applesauce coming through!

Sweeten to taste if you like, and you’re done!

We sliced up all the green apples.

And put them in the food dehydrator for delicious dried apples.

I’d share a photo of the end result, but the evidence has all been eaten up. Every tray of it!

With the last of the apples and some cabbage we were given that I had previously frozen, I made a pork chop dish.

It was yummy. I love pork with apples!

Any apples we don’t eat, the horses happily do!

 

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