BlackBerry AppleSauce

roughly chopped found apples

You will need a knife, two pots, one food mill, and canning supplies.

Wash and Chop all apples into fourths, leaving seeds, stems and skins intact. I usually fill my medium sized stock pot, so about 12 cups of apples or 30 medium apples. I use found/gleaned/shared apples. I am not picky about bruises or damage. I cut those chunks out and use what is good still on the fruit. Then I add about 3 cups of water. Put over heat on stove top on low for an hour. It will steam them. Stir. Turn heat up to medium and watch it cook down, stirring every 10 minutes or so, so nothing burns to the bottom of the pot. After another hour it will all be broken down and mushy. Adjust heat and time for you, depending on quantity and type of apple. I like to use Gravenstein or Transparent for sauce, but I’ll use whatever I can find/get for free! The general idea here is that you want to cook the apples down to mush evenly.

Add 2 quarts blackberries. Cook 20 minutes or so, until just broken down. Stir, stir, stir!

sauce going through mill

Pour through food mill in batches, until all has been strained. This is where the other pot comes into play. You need a second pot to put under the food mill to catch the dripping sauce underneath.

hot sauce

The food mill will catch the seeds, skins, and stem. It always amazes me how very little is leftover, and I am happy to see how much of my fruit really went into the sauce. Check it out:

skins, peels, seeds, stems for whole batch

So now you can add cinnamon if you want. I always sprinkle a few teaspoons in and mix thoroughly. Applesauce must stay hot so keep over stove if your jars aren’t ready. But I always get my canning supplies going in the boiling water during food mill processing time.

Pour into sanitized hot jars. Screw on lids. Put into canner.

Process pints or quarts in hot water bath for 20 minutes.

It’s pretty easy to make this, as you can do other things in between steps, letting it just cook away on it’s own for chunks of time. Also, you don’t have to spend time peeling or coring apples, which I love. I do not add any sugar to my sauce.

I have made applesauce with all sorts of additions in the past including; cranberries, rhubarb, lemon, pear, and plum. What do you add to yours?