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Favorite Apple Variety?

applesauce, recipe
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Do you have a favorite apple variety? I personally love both honeycrisp and wolf river for eating, Macintosh for apple pie, and Cortland for applesauce (see recipe). I canned applesauce this weekend. It makes a great addition to any meal or is a quick and healthy snack.

To make your own start by washing and peeling apples. I find the peeling by hand is as quick as using a peeler if the apples aren’t symmetrical. Quarter them and remove all parts of the core. Place cut apples in a nesco or other large roaster with just enough water that you see it when you peek through the apples from above, about 2-3 inches. The water will prevent the apples from burning and steam them. Set the roaster to 300 degrees for 2 hours stirring occasionally. Once apples start to get soft, crush them with a potato masher to desired

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consistency. Remove cover from roaster and set temperature to 225 degrees and lit simmer until sauce is as thick as you would like. Make sure to stir it occasionally – this step usually takes about 2 hours. Then add sugar and cinnamon to taste. I usually add 1.5 cups of sugar and 1 tsp cinnamon to 2.5 pecks (about ½ bushel) of apples. You will yield appr. 9 pints per peck (2 gal). Put sauce into sterilized jars and process for 10 minutes at a rolling boil in a hot water canner. Enjoy!