For over 20 years we have made a trip to Oak Glen, we always go first thing in the morning to breath in the cool crisp air. Oak Glen is known for apples, berries and cherries, and best of all Fresh Apple Cider. The trip this year was the last weekend in August, as I was on the hunt for Gravenstein apples. Growing up that was my mom's favorite for making applesauce and boiled apple dumplings. They only have a 4 week harvest, so many a trip I have missed them. This year we hit the big time and I came home with 36 pounds! The following weekend found me making applesauce and doing plenty of canning.
Applesauce
Gravenstein Apples
Brown Sugar
Apple Cider
Apple Pie Spice
Canning jars and lids
1. Wash apples
2. Quarter apples...do not peel
3. Put in large pot with 1 cup of apple cider
4. Cook slowly until they are soft.
5. Put through a food mill
6. Pour sauce back in pot and bring to a boil
7. Now this is all personal preference...Add brown sugar and apple pie spice to taste.
8. Sterilize the jars and lids.
9. Ladle applesauce to within a 1/2 inch of the rim, make sure the rim is dry, put on lid and tighten it down... The jar will be hot, please make sure you have a clean towel to hold with.
10. When the jar has sealed you will hear a "POP"
3 comments:
sweet blog.
If you're gonna post pictures of food you need to visit with samples!!! Oh, by the way Alyssa said your applesauce was the best she has ever had. Guess I just missed the samples.Love ya!
Lauren
You should try one of our all time favorites....
5 Star Honey-Glazed Chicken
½ C flour
1 tsp salt
½ tsp cayenne pepper
1 3 lb. broiler/ fryer chicken cut up (I use boneless skinless chicken breasts)
½ C butter melted & divided
¼ C packed brown sugar
¼ C honey
¼ C lemon juice
1 Tbs soy sauce
In a bowl or bag, combine flour, salt, and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 Tbs of melted butter into a 13”x9” baking pan; place chicken in pan, turning pieces once to coat. Bake uncovered at 350 for 30 minutes.
Combine brown sugar, honey, lemon juice, soy sauce and remaining butter; pour over chicken. Bake an additional 45 minutes or until chicken is tender, basting several times with pan drippings.
Serve with rice and steamed veggies. Yummola!
We're having it tonight!
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