Apple Sauce

Alrighty then. We’re going to jump right into this. Granted, it has been a long time since the Harvest Manager has posted to this site. (April 2016, by my reckoning.) Since that time we have moved twice, been blessed with four grandsons, traveled the world, and retired from our paying gigs.

The Gardener has never stopped growing things. Even in the midst of the moves there was always a garden. The Harvest Manager, on the other hand, has had other fish to fry, not the least of which was pandemic management, weddings, grandson arrivals (2018-2024), learning to crochet, and joining a book club.

Upon moving to our forever home in 2020, I asked The Gardener to moderate the harvest so that there wasn’t quite as much to manage. Granted, he has tried, but it’s a struggle. Thus, we have a new posting on Apple Sauce.

Anna Apples July 2025

Also Anna Apples July 2025

These apples are all on the same tree. The Gardener disavows any knowledge of why some are red and some are green, although they are all on the same tree. We’ll have to let that be for now. Let’s get on to making apple sauce.

In the big scheme of food preservation, apple sauce is one of the less taxing endeavors. Here are the basic steps:

1. Wash the apples really well.
2. Quarter them.
3. Put them in a pan with enough water to cover the bottom of the pan. Note: Not the apples, just the pan.
4. Bring to a boil, turn down the heat, and simmer until the apples are soft.
5. Mill.
6. I have never had to add sugar, but you may wish to do so. Some people add cinnamon, but I save that decision for the actual day and time when I plan to use the sauce.

Depending upon how many apples need milling, I use either my Squeezo Strainer or a hand held food mill.

Squeezo Strainer

Hand Held Food Mill

In the likely event that you do not have either of these tools in your kitchen, there is hope. It’s a bit more work, but the end product is equally yummy. You need to wash, peel, core, and quarter the apples. Cook as above, them mash them with a hand-held potato masher.

Voila! There you have it. Freeze whatever you have that will not be eaten within 3 or 4 days. Water bath canning is also an option, but that’s a project for another time.