Wednesday, September 21, 2011

Strawberry Applesauce

With rain falling and windy conditions Friday, Saturday and Sunday we knew Monday morning first thing we would have to deal with fallen apples. It would not take long for them to rot on the wet ground. We were right.

O Wise One sat up the apple peeler on the front porch railing and peeled the apples. This is just a simple apple peeler from Pampered Chef. I think Lehman's also sells one. They work great.

Once the apples were peeled they were put in the big utility sink in the laundry room and covered with salt water to keep them from turning.

Then I sat at the table and cored and trimmed the bruises from the apples and placed the slices in a roaster.

The roaster was turned to a temperature of 250 degrees and the apples were cooked down slowly with sugar, cinnamon and lemon juice to taste. I like to add a little lemon juice to keep the sauce light in color and to add a little acid. Then they cooked low and slow stirring frequently until they were soft then I took a potato masher and mashed them. 

Any big chunks I fished out and ran through my food mill but we like ours a little chunky so I didn't get too carried away. 

I also had a big pot of apples that didn't fit in the roaster so I fixed a big pot of apples added sugar, cinnamon, lemon juice and a pint of frozen strawberries that I ran through the blender then strained the seeds out. 

It turned it a pretty pink color and tasted wonderful with just a light taste of strawberries. Through the years I have made many kind of apple sauces for Baby O. I have added pineapple juice and made pineapple applesauce, Red hot candies were her favorite when she was little and I used to add the to her applesauce and let them melt in the sauce. I have made peach applesauce simply adding peach juice to the cooking apples.  

Once cooked to the consistency that your family likes simply place in hot jars leaving 1 inch head space, seal  and process in a boiling water canner for 20 minutes. With just a teenager left at home I don't make nearly as much applesauce as I used to but find I am using it more in baking to cut back on margarine and butter in an attempt to lighten things up a bit.And the grandkids love it. 

And to all of you that extended wonderful birthday greeting to me I thank you so much. You have all become such special friends and I look forward to our morning visits more than I can say.

Blessings from The Holler

The Canned Quilter


  1. Yep. Thanks for the tutorial. Your applesauce looks great. I had not thought you could substitute it for butter or margarine. Interesting. :)

  2. That applesauce looks soooo good. My grandmama also used to keep what she called stewed apples in the freezer, too. Just unsweetened apples stewed. She'd take them out in the morning and put them in a bowl to thaw, dump some sugar on top and let them sit. They were a little chunky and without a doubt my favorite side dish -- especially with a hot biscuit.

  3. Beautiful applesauce, I think my family would enjoy the strawberry applesauce, so I'll have to give a try next time I make some.

  4. Wonderful recipe and life! Thanks for sharing it with the Farmgirls this week!

  5. Yum! Yum! Yum! Thank you for sharing this one over at the carnival of Home Preserving! Now I am tempted to use the last bushel of apples to make more sauce... this sauce, instead of making apple chips. lol

  6. Now all I neediest my own apple tree! Well... and maybe one of those roadters!! ;-)


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