Thursday, October 20, 2011

Apple Picking & Applesauce Canning

Melrose Apples (Official Apple of Ohio)

A few weekends ago we went apple picking.  We didn’t know what to expect, since this was the first time we’d done any apple picking as a family.  BOY was it busy!!  There were so many people that we almost turned around and went home.  But I really wanted to make applesauce, and I really wanted to create a family memory, so we soldiered on. 

Apple picking at Lynds Farm

After driving to the correct part of the orchard (this is a BIG farm), and taking one bag from the attendant –a 20lb capacity bag – we made it to the part of apple picking that is actually picking apples. 

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We were picking Melrose and Suncrisp apples this day.  Melrose apples were developed at Ohio State University, and they have become the official state apple.  They are delicious!!  They’re tart, juicy, and perfect.  Of course, when you go to pick apples, you have to try out the goods. 

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When I tasted a Suncrisp apple, I have to say that I liked it just a bit better.  It’s amazingly delicious.  While the Melrose is a cross between a Johnathon and a Red Delicious, a Suncrisp is a cross between a Golden Delicious and a Cox Orange Pippin (never heard of that one).  It was a bit tarter, just as juicy, and still a great eating apple.  I have had a love affair with Honeycrisp apples for a few years now, but this one surpasses my honeycrisps in flavor for sure.

They were SO GOOD.  This one was a Suncrisp.

When I got home, I washed the apples and stored them in a jumbo ziplock bag in my crisper drawer.  Eventually, they were going to become applesauce.  A few will become pies, but those won’t happen until Thanksgiving.  I’m hoping they store well like they say they do.

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Last weekend (after another trip to the farm to buy 3 more pecks – does 4 pecks equal a bushel?  That’s how many I ended up with) I set into making applesauce.  I LOVE homemade applesauce.  There is nothing like it, and it’s so stinking easy!  If you don’t take into account the time it takes to peel, core, and chop the apples before getting them into the pot. 

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After 2 hours, and help from Rick, I filled to overflowing two crock pots. (Thanks, Heather for letting me borrow yours!!) I add some sugar – around a half cup, though a full cup makes it so much better – then sprinkle the top with cinnamon.  Mix it all up with about a 1/2 cup of water) and let it cook on low for about 8 hours.  My house smelled SOOOOO good!!! At the end of the 8 hours, I took a ricer to the sauce just to make sure it wasn’t too chunky. 


This was my first attempt at canning anything.  (Thanks, Heather for letting me borrow your canning equipment!) I must say, if there was a fly on my wall watching me can, it would have died of laughter.  I can’t say I’m all that good yet at judging how much water should be in the big canning pot.  The floor got a good soaking from the boiling water that was displaced by my 6 cans.  My feet were pretty soaked as well. 

You’ll notice there are no pictures of me actually canning.  It was just too big of a mess to think about grabbing my camera to document the hilarity.

I ended up with a total of 10 quarts of applesauce from about 3 pecks or 20lb bags.  I have another peck left to make sauce and enough apples pulled out from my first trip to make 2 pies (I hope).  There are a TON of apples in my house! 

This applesauce is the most divine thing I’ve ever tasted. If you ever find yourself with 8-10 apples (or 100lbs), please take the time to peel, core, and chop those apples, throw in some sugar and cinnamon if you want and make applesauce.  It’s REALLY something everyone should experience. 


  1. Wow, aren't you just Suzy Homemaker. :) I cannot can. I don't know how. I do want to just put the apples in a crockpot and make my house smell good, though.

  2. I'll have to try suncrisp. I love honeycrisp too so I bet I would like suncrisp. Maybe I'll stop by :)

  3. You are so crafty! Never knew you could make applesauce in the crockpot...might have to try that!


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