LOCAL ORCHARDS & HOME-MADE APPLESAUCE

There are 825 family-run apple farms in Michigan. 825! Within 30 minutes of your house, you can probably even name one or two. I know there are at least three orchards in my local area that I visit regularly—Porter’s, Spicer’s and Ashton’s. Michigan farms harvest nearly one billion pounds of apples in a short three month window. So, along with having an orchard on every corner, there are an enormous amount of apples to eat as well.

I’ve participated in all the happenings at all my local orchards, including picking apples, eating donuts, visiting the playgrounds and shopping at the farm stands. Though, this visit to the orchard was strictly business—buying apples. My plan was to can applesauce at home and I unfortunately could not dilly dally on all the wonderful extracurricular activities at the farm.

Though, because our beautiful fall weather just won’t quit, please be sure to linger. Take the time to enjoy all that Michigan apple orchards and farms have to offer—and have a glass of cider for me.

Applesauce

Ingredients
1 bushel of apples, cored, peeled and thinly sliced (about 40 pounds)
1 ½ cups brown sugar, divided
¾ cup lemon juice, divided
15 quart jars or 30 pint jars

Applesauce and Canning Instructions
Place about 1-inch of water on the bottom of a 5 to 6 quart stockpot. Add enough prepared apples to fill to the top (one bushel apples should make about 6 small batches). Cook apples until tender, about 15 to 20 minutes, adding additional water as needed to prevent scorching. Add ¼ cup brown sugar and about 2 tablespoons lemon juice per batch of cooked apples. Cook an additional few minutes. Mash or puree apples to desired consistency. Simmer the mashed apples gently while filling prepared canning jars. Process according to water bath instructions for 20 minutes.

Cook’s Note: You can make a smaller batch of this applesauce and skip the canning process. It will last in the refrigerator 7 to 10 days.

Find an apple orchard or farm near you at www.michiganapples.com

—Pam Aughe, R.D.