Martins Truckload Sale

I usually make applesauce in bulk and freeze it. I just core the apples (not peel them), throw them in a crock pot with a little water and let it cook down for a couple of hours. I keep checking them and when the skins peel off easily (but if you let it go too long the skins won't peel off in one peice, then it takes forever!), I take them off and mash it up and let it cook some more. To sweeten it, I either use sugar, brown sugar, cinnamon, or whatever you like. Cool it and put in freezer bags. We don't mind slightly chunky sauce, but if you prefer you could run it through a blender and use a little water or apple juice to thin it out. You could obviously peel your apples first also, but I figure it takes the same time either way, and I like to try to squeeze a few extra vitamins out of the skin :)

Jessica
~ Mommy to Luke and Shawn