A few years back my husband had a student whose parents would send us a box of apples at Christmas. The first year I made a bunch of pies and gave them away, then I got wise and pulled out my jars. Applesauce is very easy, and amazingly delicious. Plus, you can have it exactly the way you like it- smooth, chunky, plain, sweetened, flavored…. It’s great.
|Spencer as a caterpillar at Carter Mountain|
|12 Carter apples + 1 leftover apple from lunch|
You will need:
12-13 apples, about 6 lbs ($8.09)
Cinnamon (optional) ($1.97 for 2.37 oz, estimated $.19)
Pint Ball jars ($10.99 for 12, $10.99/12 = $.92 x 5 = $4.58)
Peel, core, and roughly chop apples. Put them in a large pot over medium high heat with a few inches of water (this is vague, but that’s what I did. If it looks too wet, cook uncovered). Cook until apples are very tender, 15-20 minutes. While the apples are cooking, sterilize 5 pint jars (or 10 ½ pints). Once the apples are soft you have to decide what you want. If you like chunky sauce, mash them with a potato masher. My son likes smooth sauce, so I ran it though the food processor. Then I put it in a bowl (I needed the pot, but the pot would have been better) and added a teaspoon of cinnamon. I know that amounts to a pinch, but I really just wanted a hint, cinnamon is often overpowering to me. Pour the sauce into the jars, seal them up, and process them for 10-15 minutes. If you have any leftovers, eat them hot! It’s so good!
|Mmmm. Smells delicious!|
$12.86 per 5 pints, or $.16/oz (including reusable jar)
$4.49 per 32 oz of local applesauce (what I normally buy), or $.14/oz
Well, it’s cheaper than store bought if you leave out the jar, but it would still be cheaper to buy Mott’s or store brand. It’s a good project, though- easy, quick, and tasty. For me, I’ll keep trying it, but if you’re looking to save cash, buy it. (Or cut your apple costs by rummaging the seconds bins at your local orchard)
|Enjoying the warm leftovers|