Thanks Illinois Lori for your simple EASY instructions on making applesauce~which works beautifully!
You can read my post about picking apples if you'd like.
Core/peel and chop out any bad places. You want your applesauce to be as good as your apples are sweet. We had a solution of cool water and lemon juice (Real Lemon into about a five gallon bucket. 1/2 cup per bucket of water.) When the apple is peeled and cored, drop it into this solution until you have enough for a pot to cook into sauce.
Preservation is achieved by several options. You can can them into Ball canning jars OR you can freeze them like we did. I'm not going to discuss canning here, as I do it for some things, but not this. We have a deep freeze and use it for most things EXCEPT pickles! ha!! Anyway, we use quart ZipLoc Freezer Bags to assure quality in our preservation. Cheaper bags just don't do it for us. If you like another brand, go ahead. I know cost is important. We want our stuff to last and we KNOW it will in these bags! Be sure and let your sauce cool. When it's cool (room temp) keeping it covered until it is, then bag into either pint or quart bags. We use a good amount in eating, so we do quarts. I also always take out the excess air in the bags so that we don't get freezer burn by pushing the liquid up to the edge of the "zipper" and then quickly closing the bag. Have a rag to wipe the inside of the flaps once the bag is sealed and the outside. I use a ladle or big spoon to put my stuff in the bags and then clean them really well and label with product name and year. What's more frustrating than something frozen and UNKNOWN! But then again, what's MORE DELIGHTFUL than good homemade stuff in our freezer for some yummy eats!
How are you preserving the harvest this year? Do you dry, can, or freeze?