Preserving: Quick Applesauce

Preserving: Quick Applesauce
Preserving: Quick Applesauce

Your friendly neighborhood Nerdy Housewife recently had a birthday upon which she turned $39.95 plus shipping and handling.  As is our tradition, The Hubs and I went down to Denver for the day.  We went to IKEA to browse, had Italian buffet for lunch, checked out the offerings at JoAnn Fabrics, and went to the kitchen widget store at a nearby outlet mall.  I had been eyeing up a set of attachments for my Kitchen Aid mixer – the set with the grinder, strainer, and slicer/grater attachments.  Merciful heavens, it was on sale that day, so guess what my birthday present was?!

I’ve only seen the grinder/strainer setup in action once, but had never used it myself, so I thought an easy way to get used to it would be to make a batch of applesauce.  After a quick browse of the instruction book to make sure I had the attachments, well, attached, I launched headlong into making some applesauce.

 

First, I washed about 8 pounds of small apples and removed the stems.

Stem-free apples

Stem-free apples

Next, I quartered the apples and boiled them until they were soft.

 

Everybody in the pool!

Everybody in the pool!

Once the apples were soft, I tossed them in the grinder’s hopper, turned the mixer up to 4 (sorry, it doesn’t go to 11), and ground the apples into applesauce.

Ready ...

Ready …

Set ...

Set …

Plunge, apples, plunge!

Plunge, apples, plunge!

I let the grinder and strainer work their magic.  Between the two of them, they turned the pulp of the apple into a traditional applesauce texture while at the same time straining out the seeds, skin, and other little bits and pieces one doesn’t want in one’s applesauce.

A-straining we will go

A-straining we will go

The skins, etc., being shoved out the end.  My brothers would be giggling at this :-)

The skins, etc., being shoved out the end. My brothers would be giggling at this :-)

The sauce and juice drip out here

The sauce and juice drip out here

I stirred in a couple splashes of lemon juice to stave off browning.  I didn’t sweeten this applesauce at all – all there is to it is apples.

Behold - Applesauce!

Behold – Applesauce!

Instead of canning this in glass jars in a water bath, I decided to freeze this.  I ended up with about 3 quarts of applesauce, making sure to leave room in each container for expansion when this freezes.

3 quarts of applesauce, headed for the freezer

3 quarts of applesauce, headed for the freezer

 

Tasty stuff, ready to be sweetened how I want it!  I will be tapping into these quarts once I finish the canned quarts in my cupboard (remember to eat the oldest first!).