Apple Season in New York - Canning Applesauce - by Sunscape

It was a beautiful day to head out to the local apple farm to get enough apples to make applesauce, pie filling, and freeze some for baking.

I bought two 1/2-bushel bags, which would be more than I need, but hey, they looked so good. I always buy the mixed baking mix, which makes a nice sweet applesauce without adding any extra sugar.

It takes quite some time to peel and core that many apples at one sitting. Hubby assisted, thankfully.

We got two large bowls of scraps to send out to the critters. The following day, the pile was totally gone. I think the deer and chipmunks enjoyed them.

Prepped and ready to go! Jars are washed and heated while the apples are cooking down.

We like the sauce to be on the chunky side, plus I add Ceylon cinnamon to the sauce at the very end before jarring.

Round one going into the jars. The first batch made 7 half-pints and 3 pints. Plus, a little leftover for that night's dinner.

The following day, we peeled more apples for the second batch of sauce.

The kitchen smelled so yummy, just what you would expect at the beginning of fall. Those comfy homemade aromas wafted through the house.

The second round produced 12 half-pints and 2 pints. My hubby was so delighted to have that many for the pantry. He said that it would allow him 2 per month until next apple season, lol.

I held back a few apples to make apple pie filling for the freezer.

I cut up enough to make two pies for the holiday season.

This morning I have a few apples left, and I am going to dice them into small pieces to use for apple bread over the winter months. Thus, this ends this morning's post, as I have to get to work finishing up those apples.