What: apple and pear sauce
Main ingredients and where I got them: For the applesauce, I used mostly windfall ‘Gravensteins’ from Carol and Stu‘s tree and some ‘Kings’ (pictured below) that Henry brought home from a horseshoeing client’s house. I picked a big box of ‘Bartlett’ pears from my parents’ tree for the pear sauce.
How much: 14 quarts of applesauce and 3 quarts of pear sauce (so far)
Recipe: I pretty much followed this recipe from the WS archive, although this time I did actually core the fruit and cut out a bunch of wormy areas.
Apple and pears sauces are not that glamorous, but they taste good, and my kids eat a lot of them over the course of a long winter.
I recently bought a larger capacity food mill at a local thrift store. I already had a food mill (also thrifted), so buying a second one was pretty excessive, but the newer-to-me food mill turns more smoothly, and I can really load it up with a lot of apple or pear mush. I pretty much only use my food mill for making apple sauce, but I can justify having one around because I can hang it from our pot rack, so it doesn’t take up any extra storage space.
I’m trying to decide if 17 quarts is enough or if I should raid the neglected apple trees in front of my brother in law’s rental house. I think I might need more.
I also have half a bucket of Asian pears that I’m not quite sure what to do with. Do any of you have great Asian pear recipes?
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.