Remember the pictures of straining/draining the apples in part 2? We get a lot of juice from several large pots of apples. That’s a good thing because it is the best apple juice ever. Store bought apple juice isn’t even in the same category! The juice at this stage, however, still has a lot of …
We put clean jars on a pan (because spills happen). If the applesauce is hot, we fill one jar with hot water to warm it up, then pour the water into the next jar to warm it while we fill the first jar with applesauce. This is to keep the jars from breaking because of …
The scrap bowl. These are the peelings, seeds, and seed casings that come out of the end. You can also see the applesauce coming out the side. ~~~~~ Another view of the peelings. ~~~~~ We have to rotate the bowl because the peelings pile up quickly and are too stiff to spread out into the …
Pushing the applesauce down into the hole. Actually, we don’t push it that much. It goes down by itself most of the time but sometimes needs a little help. ~~~~~ The strainer in operation. You can see just the bottom of the white hopper in the top of the photo. The strainer is attached to …
After the apples are cooked, we place them in large enamel waterbath canners to wait their turn to be processed. When we are ready to process them we drain off the juice. We either dip or pour them into a strainer or colander placed over a large pot. ~~~~~ This is the “spoon” we use …
We just finished our last batch of applesauce for the year. December is a bit late for that but we got the apples late and had some other delays. We stored the apples in our cellar, so they were still in good shape. I wasn’t able to get photos of the entire process but I …
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