Sauced

Fall is passing by more quickly than I'd like. I got my first taste of the season with apple cider and donuts from Wasum's early last week, but I just couldn't let those beckoning bags of apples pass me by. So I picked up 1/2 a peck each of McIntosh and Ida Red's, and a few Northern Spys for good measure. Today, I finally got around to doing something with those apples! On my plate for canning, crockpot applesauce and apple pie filling. The applesauce I felt confident about (the recipe I was using is pretty tried and true) but I was taking a big gamble on the apple pie filling recipe I found online. It seemed easy and safe enough, but I'll admit, once I got working, I ended up with a first batch domestic FAIL. When they say how much headspace to leave in your jars, they are SERIOUS. Otherwise, you will end up with exploded jars of apple pie filling like such. Not a pretty sight.

Exploded apple filling

Thankfully, the applesauce was my saving grace, and I ended up with two batches. The first batch had both cinnamon and pumpkin pie seasonings included, and I used a combination of peeled McIntosh and Northern Spy apples. The recipe is fairly easy, just boil down apples in your crockpot for about six hours, puree a bit with a stick blender if you're so inclinded, and then pour into hot jars. Easy, peasy. For the second batch of applesauce, I wanted to leave the skins on the Ida Reds because I knew they'd impart a lovely pink color to my applesauce. This time I left out the seasonings, and just went with lemon juice, white sugar, and a little vanilla. Perfection! My crockpot was even almost licked clean!

Crockpot applesauce goodnessFinished sauces (Ida red applesauce, spiced applesauce, apple pie filling)