Around here applesauce is a hit year round-great for a snack, side dish or dessert. I love the whole process from my budding Lodi apple tree to the bowl of fresh pressed warm applesauce.
I think Lodi variety apples make the best applesauce. They mature in July or August with a soft white meaty type flesh that is tart and cooks up perfectly for applesauce.
Simply wash the apples, core and slice and place in a heavy pan. Any blemishes can be cut out.
Add just enough water so the apples won’t stick. Bring to a boil and then simmer, stirring occasionally until the apples are cooked, 7-10 minutes. This step can also be done in a microwave.
Your kitchen will be smelling so wonderful at this time! The apples are now ready to be pressed.
Your pan full of cooked apples will be pressed through with only a few apple peelings left in the press.
See how thick the applesauce will be and the flavor is so good.
When it has cooled it’s even thick enough to hold a spoon upright.
Sweeten to taste and enjoy a delicious bowl of warm fresh applesauce. The remaining amount can be placed in freezer containers or bags, labeled and frozen. Growing up we often warmed up applesauce before we ate it but now I prefer it partially frozen. A treat I discovered by accident when I was in a hurry one time.
