Applesauce

My kiddos love applesauce and so does my husband. A home canned pint will last through one meal. I made it for the first time a few years ago. It was hard work! Since then I have purchased a nifty device that peels, cores and slices the apples. That little $25 made such a difference.

Tonight I have some on the stove. For me this is a labor of love. I work all day, then come home and start peeling. Now I don't say this to be superwoman. It is just something I enjoy. The sound of the canning jar's "POP" is like nothing else. You have succeeded. It doesn't matter what is tastes like at this point, all that matters is that it sealed.

There is nothing to some applesauce. Throw some apples and water into a pot and let it go. You can leave the skins on or take the off. It's your call. Toss in some cinnamon if it suits you. Once the apples smell wonderful and have cooked, the fun begins. Use a potato masher, blender or food processor to get the consistency you want. If you want it chunky go easy on the sauce. If you like it move like liquid let that blender rip.

You can serve it right away, let it cool then eat or process it for later. Any way you go, you will be hooked.