You might remember that last month, I shared my adventures canning pears for the first time.
I would almost consider myself an expert when it comes to canning applesauce--only thanks to the tutoring of my Mom and sister Celeste. Every September/October, we get together and can our applesauce. It is so much easier to can when you have an assembly line of sorts. Lately Celeste and I have started panicking... Would we be able to can applesauce all by ourselves? So this year, we took notes! We gathered all the information we could from my Mom.
So these canning tutorials really are for me. I needed a place to record all of the notes from my sweet Mother. (Because after all, my Mother really is the most ingenious person I know.) I tried to include even the most basic steps along the way--just as little reminders to myself, the canning novice.
**Once again, I realize there are all sorts of new gadgets and methods for canning. But I am recording my Mom's traditional canning method here...
We always buy our apples from Colorado's Palisade Orchards. We wait until the apples are almost rotten. This makes for the juiciest applesauce. This year, we waited a good month after purchasing our apples before making applesauce.
Did I mention that my nephew was our helper this time around? He was the best applesauce-maker we could have asked for!
I've got to brag for a second. While jars were being sanitized and apples were being washed, I think I single-handedly sliced 4 boxes of apples. That's a lot of apple-slicing!! I got to know my knife quite well, and didn't even slice myself once. No oopsey daisies here!