I know there are plenty of domestic engineers out there who’ve canned everything from pickles and potatoes to peaches and tomatoes. But this was my first time and I have to brag for just one second.
My friend Michelle patiently tutored me in the art of home canning on Friday, then let me borrow all of her equipment so I could make applesauce over the weekend.
I recruited a gal named Hannie B to be my helper. She was pretty fascinated when I told her this is the way my mom made and ate applesauce growing up. And peaches, pears, tomatoes, and more – much of it picked from trees in her own yard.
We made quite a mess, the two of us, but we had fun too. Our applesauce included seven different varieties of apples picked from a local orchard. We ate some of it warm before putting it into the jars. You know - quality control and all.
I couldn’t help but think about my grandmother who performed this same task multiple times, her mother most likely too. I felt connected to them in an emotional way. Maybe that’s silly, but I don’t care.
As I was making applesauce from scratch, I was telling The Hubby about how it’s not really economical to make your own applesauce. It’s a lot of work and store bought applesauce is pretty cheap. I usually buy the natural applesauce with no sugar, which is exactly what I made on Saturday.
After the almost four hours it took to make it and then clean the kitchen, I told The Hubby I would most likely never make it again. Too much work. He didn’t object.
Then Sunday night we had some of the homemade applesauce for dinner and The Hubby told me I could make it again if I wanted because it was insanely delicious. Then my kids gobbled it down and begged for more. Then my dad ate some and suggested it should be dessert.
And I ate my bowl of applesauce slowly while repeating a secret promise in my heart to make it again next fall because it made me feel really, really happy and homey.
PS. If you’re a canner, don’t judge the bubbles in my sauce. I’m a first timer.