One of the two foodstuffs that I can that we cannot make it through winter without is applesauce. You can serve it alongside a roast, add it to the braising liquid of a stew, or bake it into a cake. No matter how much I put up, it never seems like enough.
The first year I made applesauce I did so properly: I went over to my mom’s house and she showed me the ropes and even supplied the eastern Washington apples we used. The next year I raided neighbor Aaron’s three over-productive trees. The year after that I came home with a trunk full of scabby mystery apples from a plot of land my now-ex boss had recently purchased. Last year a former co-worker shared her apples with me when her trees started to buckle under the weight. This year the apples came home with us alongside the pigs in a 50 lb dog food bag. This year, I also used a different method to make my applesauce, using my spiffy new food mill.
If it were any easier it would be blackberry jam! — Amanda *The Better Homes & Gardens New Cook Book.
7/8ths of the Apple Applesauce
If it were any easier it would be blackberry jam!
*The Better Homes & Gardens New Cook Book.