Friday, October 4, 2013

Applesauce from our orchard trip!

About an hour away from where we live, there is an orchard that has a free petting zoo. I'd been hoping to take Gabriel sometime this fall, but had assumed it would just be him & I going. Our weekends have been crazy busy lately, and we needed an unplanned weekend. I have at least one weekday off a week, so we could go when Nate was at work. However, on Saturday morning when I was discussing this with Nate, he thought it sounded like an awesome idea, so down the the orchard we went! 
(Checking out the lemurs!) 
We had an amazing time at the petting zoo! Gabriel loved petting the various animals, and checking out the ones you can't actually pet. (Like the zebras...that bite.) His favorites seemed to be the prairie dogs... but he loved petting the donkey & goats!
(Petting the goats)

They had a lot of events going on the day we were there, but they all ended shortly after we got there. We decided we would just hang around the petting zoo, but there were a few things for Gabriel to play on in that area too! 
On a wooden tractor.... vroom vroom!

While we were there, we got 1/2 bushel of apples. (In addition to the peck or so I had from my MIL.)  So I am currently trying to dream up some ideas for these apples... especially when she (my MIL) mentioned that she has more to give away if I want some!!

One of my favorite things to do with apples is make applesauce, and then apple jelly from the peels. (Next post!) It's a good snack, and easy to make!
(The half-pint looks darker, but that's just because of my crappy phone camera. Real camera is still MIA, but at least we had it for the trip!


  • 24 cups cooking apples (cored, peeled, and quartered)
  • 2 cups water
  • 1 tablespoon cinnamon (optional; adjust to taste)
  • ¾ to 1 ¼ cup sugar

  • Wash 12 half-pint (or 6 pint) jars, bands, and lids in hot, soapy water. Dry completely. When prepared to make applesauce, place jars in a 9”x11” glass pan. Heat water to boiling.
  • In a 8-10 quart heavy kettle, combine apples, water, and cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes until very tender, stirring often.
  • Press apples through a food mill or sieve, then return pulp to kettle. (Alternatively, for a chunkier applesauce, simply mash with a potato masher.) Stir in sugar to taste. If necessary, add ½ to 1 cup water for desired consistency. Bring back to boiling.
  • While mixture is cooking, pour boiling water to the top of the glass pan.
  • Ladle quickly into prepared jars, filling to within ⅛” of top. Wipe jar rims & threads. Cover with lids and screw bands on tightly. Leave in hot water for at least 10 minutes, then remove to cool. Tighten lids as needed, and check seals. Store any unsealed jars in the fridge.
5 ½ pints
Nutrition Facts
311 calories per cup

Source (for original): Better Homes & Garden

If you have a canner, use according to your canner's directions. I don't have one, so I just use a hot water bath.

Soo...... any ideas on what to do with the apples I have left?? :)

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