Agriculture Reference
In-Depth Information
fruits. Feel free to experiment! Here is my recipe and
procedure for semichunky applesauce. Yield: 22-26 pints
Semichunky Applesauce
• 1 bushel of at least two types of apples, one type being
rather sweet
• a bag of white and/or brown sugar (the actual amount
added depends on your taste and the apples selected)
• cinnamon to taste
• allspice to taste
• nutmeg to taste
• lemon if desired
Procedure
• Wash 3/4 of the apples and remove stems, cut up into
1-inch chunks, including the core and peels, and put into a
very large pot with about 1-inch of water in the bottom. (You
can buy a simple contraption for a few bucks that cores and
cuts apples into segments in just one motion—I recommend it
highly!) Dip in an antioxidant solution once cut.
• Cook until all of the chunks are soft throughout. Start off
on high heat and then lower to medium-high.
• Run the cooked apples through a strainer to remove the
skins and seeds and put them back in the pot. (You can do this
