Canning Apples 2

After cutting out the seeds and core, and any bad spots, a Roaster Oven like this is a safe way to slowly cook the apples all day or overnight. Set the temperature to 250 degrees, and pour in two or three quarts of boiling water to keep them from drying out. Put the cover back on, and you can go on to other things. Once cooked completely, it is much easier to strain out the skins with a large Foley Food Mill, a cone shaped jelly strainer, or with a hand cranked Victorio or Squeezo Strainer. All of those are probably in the Lehman's Hardware catalog listed in our Links section. I like to leave the skins right in there myself. It is a taste I acquired right after canning bushels of apples. The Roaster Oven came from Wal-Mart, but Nasco, also in our links section has them too. This Roaster holds 18 quarts of apples. After straining and cooking, that is 10 Quarts of applesauce. With the skins still in there, you will get several more.

Canning Apples 2
October 21, 2007