Bounty of Summer

Homemade Applesauce 
(makes 1 quart)

About 5 lbs apples-peeled and cubed, cores removed
4 strips of lemon peels (use vegetable peeler) (optional)
1 cinnamon stick
1/4 cup apple juice
sugar to taste

Put all ingredients into a large pot. Bring to boil. Add water as needed to prevent scorching. Simmer for 20-30 minutes until apples are tender. Remove cinnamon stick and lemon peels. Mash with potato masher (or blender for smoother sauce).

As with any apple recipe, this turns out best with a variety of different apples. I have no idea what kinds I used, I was blessed  all sorts from a friend’s yard. My first batch didn’t need any sugar but my second batch needed a little more than 1/4 a cup. I canned 2 quarts and still have a ton of apples in my fridge. I’m hoping to get a bit more canned before apple season is over!

It’s been a bountiful season! We picked strawberries, and froze about 20 lbs, and made 9 jars of strawberry jam. We picked and froze 10 lbs of blueberries, canned 16 jars of peach jam and and picked enough blackberries to make 9 jars of jam! (Most of these jars were given to friends and families during our California trip. I think I have 2-3 of each in our pantry). I’m still hoping to get some blackberries in the freezer too before this year is over. We’ve been enjoying them on our many hikes but never seem to remember a bucket to bring them home.

You crown the year with your bounty,and your carts overflow with abundance
 Psalm 65:11