An Applesauce Year

Since I moved here 9-1/2 years ago, I've watched and taste tested the wild apple trees near my house. There seems to be a pattern that they produce well one year and then not the next one or two years. There were apples aplenty in 2006, 2009, 2011, and, YEAY, this year! I found one tree that I especially like for taste and color.When the apples are abundant, I pick lots and make applesauce for myself and for MorningStar's gift shop.

First, washing. My favorite wild tree lives somewhat near the expressway, so I make sure the apples are well washed since I leave the skins on for all their nutrition and the beautiful color they impart to the applesauce.

Then, quartering and removing any bad spots and the occasional wiggly.

Then into the pot, the giant pot that takes in a hundred apples and more!

Heat and time and voila!

Now to run it through the food mill to remove seeds, seed coats, and skins. I love the pink color and wonderful flavor! No sugar, no cinnamon, just apples. Delicious!

And into jars to savor for the next two to three years until the next applesauce year. I will mete it out wisely.

Thank you, my favorite, old, wild apple tree!