How I Make Applesauce

This is, perhaps, the most delicious applesauce I’ve ever made.  If I do say so myself.

It starts with these fresh Cameo apples I picked from the tree in my yard. 

The tree automatically bar codes the fruit in case I want to sell a bushel to King Soopers.

My plan was to use my friend’s apple corer peeler to make the whole process easier, but the Cameo apples were too soft and the 3 pronged poker thing just kept spinning without cutting the apple. 

If what I just explained sounded like French, it is because you have never seen an apple peeler corer.  It could be mistaken for a 17th century torture device.

Although softish, the apples are SOOOOO sweet…so the process continued, but more manually than mechanised.

I had a flash back to the crab apple days.

I filled a stew pot with the apples (about 10 or 15 pounds of apples), then dumped on cinnamon and sugar.  About 1/4 to 1/2 cup cinnamon and only about 1/2 cup of sugar for the whole pot!!  (The last batch I made from sour apples needed about 2-3 cups of sugar!)

Add about 4 cups of water, or enough to fill the pot 3-4″ so the apples don’t scald to the bottom.  Turn the burner on medium or medium high.  Cover.  Stir every so often and check to make sure there’s still enough liquid in there that they don’t burn.  They should be a little liquidy so that when you put them in the blender, they’ll suck down into the blender and blend.

After about 45-60 minutes they had reduced down to about half the amount they had been.  The skins were peeling off and the apples were all mushy.  That’s when you know you’re done.

I have a Vitamix, otherwise known as a blender that doubles as a driving lawnmower engine.  I’ve had it for 10 years!  It’s still going strong.  It better.  It cost a lot.

Anyway, put the apples in a blender and blend to the consistency you want.

Then package it up!  Can it, freeze it, eat it warm right out of the pot, make it into popsicles, use it to replace 1/2 the oil in baking.

Whatever you do, savor it.  It is delicious.

And, what made it were the Cameo apples.  I’ve done applesauce with lots of different kinds of apples in the past, but this is by far the best!


–  The Goat Cheese Lady

About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Growing up, the closest thing I had to farm animals were a cat and a cockatiel. In 2009, Herbert (my husband) and I bought our first milk goat and I instantly became an urban farmgirl, attempting to balance city and farm life..before I knew “urban homesteading” was a thing. That’s when we began The Goat Cheese Lady Farm, hence The Goat Cheese Lady blog you’re visiting now. After moving to the country in 2014, I embarked on life as a rural farmgirl. We continued teaching farm and cheesemaking classes, raising more goats and began construction on our cheese creamery. But life had other plans and in 2017, we decided that, due to financial and health issues, we had to close the farm for business. No more classes, no more creamery, a lot less milking. We went back to off farm jobs, I as an Occupational Therapist, Herbert in construction with his business, D&A Home Remodeling. At that point, I made a silent promise to myself that I would corral my entrepreneurial mind and focus on a job for a year. Well, it has been a year and I am back. Not to classes, cheese, soap or lotion, but back to writing. I love it. I’m not sure where it will lead me, but that’s where I’m starting. I’ll continue to write as The Goat Cheese Lady for now, and whatever the future holds, I’ll let you know. Our two boys are 14 and 11 and continue to be louder than my sister and I ever were. We have two dogs, Montaña and Flash, a cat, Jumpy, a flock of chickens and three goats. Yes, we still have Lucy, the goat who helped us start it all and was milked by over 1,000 people. She’s retired but still the boss. Chocolate provides enough milk for our family with some to spare for the dogs. Soccer friends, school friends, coyotes and mice are frequent visitors. There are way too many flies and every so often we see an owl. I’m glad you’re here. Sometimes you’ll laugh out loud, other times you’ll be inspired to appreciate the small things. My hope is that, over your morning cup of coffee or your afternoon work break, you’ll enjoy the antics and inspiration that are my daily life. Lindsey
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