As the sun sets on our season, I can’t help but mourn it’s passing a little. But all I need to do is open the freezer to see my just rewards. One of the challenges that I’ve spoken about on my blog often is balance. When we began this quest of self-sufficiency and healthy eating, I began to focus on doing everything myself and trying not to supplement much produce (if any) from the grocery store. Truth be told it becomes almost obsessive how conscious I became of where everything came from. Do any of you get overwhelmed like this?? So I’ve learned that I grow the best I can, I buy local as often as I can and then preserve as much as I can.
The winter before we were just beginning I read Animal, Vegetable, Miracle by Barbara Kingsolver. If you haven’t read it, it’s an amazing book, a journal of sorts, of a year in the life of food. You can’t help but get wrapped up in it and want the same for yourself. It’s true, fruits are the things that you miss most when you start to calculate food miles on the beautiful strawberries in your diet. This is the perfect time of year to reflect on this because it’s apple season. Go buy a peck or a bushel of apples from your local orchard! Enjoy the amazing Honey Crisps, Cortlands and Jonathans. Then use the surplus to make apple sauce. It’s super simple, makes the house smell phenomenal, and the kids will love it!
Here’s the recipe that’s tried and true in our home, this serves four, just increase exponentially based on what you have, add 2 Tbsp. of lemon juice to the bottom of each pint and can in a hot water canner. Also, for an added twist, add a handful of red hots to the bottom of the jar for spicy cinnamon apple sauce!
- 4 apples – peeled, cored and chopped
- 3/4 cup water
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.