Monday, November 14, 2011

Seconds Applesauce.

I used to think applesauce was so hard.  Maybe that is because I used to see my mother peeling, cutting, boiling and then ultimately grinding all of the apples through her food mill, the same way she made all of our baby food.  And then she canned it all.

Guess what mom? I discovered crock pot applesauce.

I grabbed this bushel of apple seconds at our local farm stand.  The bushel basket filled this box and the bag next to it.  $8.  Can't beat it. I pretty much don't buy anything BUT seconds from our apple farmers.  We aren't into apple fashion shows and don't mind a couple blemishes.  Beside bruising and the occasional bug friend, apples that have fallen from the tree will sometimes develop a spotty skin.  This is nothing to be afraid of.  It is a sign of slight deficiency (the apple has fallen from it's source of nutrition).  I talked to the farmer about this and he says many people shy away from these apples because they aren't as pretty as their clear skinned sisters.  Don't be afraid.

I take these home and put them in the fridge.  They last well into a couple weeks that way.  If we aren't eating them fresh or baked into something delicious, I peel about 8-10 of them (fill my crock pot to the top), coarsely chop them and put them into the crock pot with a half cup of water and a couple teaspoons of cinnamon and a few grates of fresh nutmeg.  I set the crock pot on high for about 6 hours.  You can also set it on low before you go to bed.  Watch it and stir it after about 4 hours.  some apples are softer than others and sauce quicker.

I do not can it.  I jar it and put it into my refrigerator. I really don't know how long it lasts, because it gets eaten too fast around here.  We took jars to the local farmers and to our neighbors and bus driver.  I always make sure I tell them it isn't preserved.  I get about three crockpots full of applesauce for an $8 bushel of seconds.

try fresh hot applesauce on whole wheat pancakes or waffles.  For an extra special treat whip some fresh cream with a drizzle of honey and put that on top.  then you can die and go to heaven.


  1. Crock potting it sounds like a great idea.

  2. I can smell it from here! (I have been known to cook my apples with the skin on and then press it through a food mill. Easy! And you get a beautiful pink sauce.)

  3. Yes tracy, I wonder what the invested time would be in comparison -- peeling or putting through the food mill. I guess with using seconds, one advantage to peeling is that you can cut out the bad parts while you are at it.

    I would love pink applesauce! I bet it would have a really great texture too. Crockpotting it is sooo easy. And there is nothing like waking up in the morning to the smell of fresh warm applesauce. yum!


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