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Colonial Cooking:
Homemade Applesauce
Here is the next installment in the Colonial Cooking column. Homemade applesauce is a fun and nutritious treat that reveals the work behind even the most simple dish. Actually, this is a very simple activity, but it starts the kids thinking about how much easier cooking and homemaking is today compared to earlier historical periods. Thank goodness for the occasional convenience food! Ha ha!
The recipe here is written so that you are able to can any surplus left over from the recipe; however, you don\'t have to do this. You could cover and freeze this or eat it for lunch a couple of days in a row.
Applesauce
Wash, pare, quarter and core cooking apples -- you determine the number of apples you want. Simmer, covered, in a small amount of water until tender. Press apples through a sieve or food mill. Sweeten sauce to taste (about ¼ cup sugar to 4 medium apples) if desired; some apples require no sweetening or you may have special dietary needs.* Reheat to a boil. Pour boiling hot into hot jars, leaving half inch headspace. Remove air bubbles. Adjust caps. Process pints and quarts 20 minutes in a boiling water bath.
*You could also try replacing processed white sugar with brown sugar or honey. You might also like adding a dash of apple pie spice or cinnamon for additional flavoring.
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