While growing up, fall always was a busy time. We were back in school. In addition, there was a lot of cleaning up to be done in the gardens
Since I was the oldest youngster, I spent most of my “spare” time picking all of the vegetables that were ripe or nearly so for my mother, aunt, and sometimes my grandfather to preserve one way or another. Before World War II, everything either was dried or canned. After the war, my father got a freezer. Then, most fall veggies were frozen. That still kept me busy but was a little easier for my mother and her helpers.
I enjoyed picking apples. Because the trees weren’t sprayed, the fruit wasn’t perfect. We used to pick an apple and just eat around the few imperfections. I still can taste their tart/sweetness. I got all of the ones I could reach, then knocked the rest off with a long pole. I did this carefully so they wouldn’t bruise.
Once in the house, my mother made applesauce with most of them. She and the rest of my family always added lots of sugar. When I started making my own, I didn’t use any sugar. Here’s my version of applesauce.
4 apples
Pinch of salt
Grated nutmeg
Peel apples, cut in half, then quarter and core them. Put apples in saucepan. Add pinch of salt, which draws water. Cover and cook over medium heat for about 10 minutes.
Remove cover and check. Water should have been drawn from them. Stir gently and cook uncovered, watching that they don’t burn. By the time the water has evaporated, they should be soft. Mash with a fork to keep the texture lumpy. Grate nutmeg over applesauce when served, either hot or cold.
If you like your applesauce smooth and sweet, this is NOT the recipe for you!
Enjoy and stay safe!
If you have suggestions or questions for this column, please contact me directly at guthrielarason@verizon.net.
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