Almost every week, I would go to the fresh market to pick up 4-5 kgs of apples. It doesn’t matter which variety. It’s usually a mixture of Jonah Gold, Fuji, Elster which are grown in our region. Each morning I would throw 2 or 3 apples plus 5-6 sticks of carrots into the juicer and Voila!, my vitamine fix for the day... I intend to live well over hundred.
Today, I realised soon it would be apple season and I still have 5 kgs of apples from last year. Decided to turn them into apple sauce as I have a longing for a special pasta dish served with apple sauce. I'm not kidding - Pasta with apple sauce!! I'm sure KP is longing for this too :-D
But first, the apple sauce.
Absolutely simple and straight forward:
- 4 kg apples (any sort of apples)
- Juice from 1 lemon to prevent browning.
- Sugar to your taste (optional)
I did not add any sugar into mine. But if you're using fall apples, you might need some.
- Wash, slice/chop up your apples into 4-6 piece chunks.
- Remove any brown spots or anything you don’t want in your apple sauce.
- Leave everything else on.
- Read here http://www.penningsorchard.com/benefits.html.
- Place in a deep pan.
- Add a stick of cinnamon if you like.
- Add 1 lemon juice to preserve the colour and ½ cup of water to kickstart the cooking process...
- Turn on heat low and cook. Stir occasionally. It may take 30 minutes or longer, depending on the amount/volume of apples you have.
- Once the apples turn mushy, it is ready.
- Work the sauce with a food mill (Flotto Lotto) to remove the skin.
- I simply fish them out with a fork as I like mine a bit chunky.
- Return the sauce into the pan.
- Add sugar if you wish.
- Cook again at medium temperature.
- When it starts to bubble, turn off heat and pour sauce into twist-off glass jars and seal.
- Immediately set the jars upside down for 15 minutes.
- Once it is cooled, it will be air-tight.
- If there is no vacuum, the sauce should be consumed within a week.
- Store the jars in a cool dark place.