Applesauce

Apples are very sweet in Pennsylvania this year due to the wet weather conditions - perfect for applesauce.  Get any variety of apples - I usually like to use two or three (or more) varieties.

Invest in an apple peeler/corer/slicer - I prefer the ones with a suction cup bottom as oppsed to one you have to clamp on - mine is green, but the ones carried in my local Bed Bath and Beyond are red. 

As you prepare them, just put them right into an 8 quart pot and fill it to the top full of apples and add only about 1/2 cup to a cup of water - just enough to have about 1/2 inch of water on the bottom.  Put it over medium low heat, put a lid on the pot and cook until the apples are soft.  When cooked, process in a food processor or, for smoother consistency, a food mill.  I prefer the Oxo Good Grips food mill (also available at Bed Bath and Beyond.)  I like this food mill because it comes apart easily as well as having three plate sizes for mill size.

After you have pureed the apples, TASTE THEM - you may not need to add sugar.  If you do, add it a little at a time (1/4 cup or less) and taste after each addition.  Eat warm, refrigerate leftovers and enjoy.  Too much to eat now?  It freezes beautifully or can be canned - make sure to follow guidelines for water bath vs pressure canning.  Next - Oatmeal Applesauce cookies.  Stay tuned.