• 1/2 peck (5 pounds) = 16 Lodi apples or other transparent apple
  • Ready in NC at the end of June, first of July
  • 1/2 cup water
  • 1 pinch salt
  • 1/4 cup sugar, plus more to taste

Core, peel and slice apples. Place in a large, heavy pot with a pinch of salt and 1/2 cup of water. (You’ll think this isn’t enough water, but it is.) Turn heat to medium. Cook, stirring frequently. Using a fork is best. Within about 5 minutes, the apples on the bottom of the pan will begin disintegrating. Keep cooking and stirring constantly for about 30 minutes, so the applesauce doesn’t stick or scorch. Careful: Hot applesauce can bubble and splatter. When you’ve stirred out almost all the lumps (and certainly the big ones), stir in 1/4 cup of sugar. The texture will be thick, add a bit of water if you prefer a thinner sauce. Spoon applesauce into 1-pint canning jars or freezer containers; cool to room temperature before freezing.

Recipe by Bryn Mooth