I miss the smell of burning leaves in autumn. Neighbors would rake great piles to the curb and light them on fire. They'd stand around, rakes in hand, and chat with one another--always ready to tamp down a blaze that might threaten to get out of hand. Now the leaves are vacuumed up by city crews that patrol the neighborhoods in fall. It just isn't the same!!
Making applesauce from the fall harvest hasn't been banned though. Yesterday, I filled the house with the scent of apples and cinnamon bubbling on the stove. These Ball freezer "jars" are perfect for us. I'll make another batch today to insure our winter supply is adequate.
*burnt umber, another page from my memory book! It was one of my favorite Crayola Crayon colors.
3 to 4 pounds of peeled, cored and quartered apples.
(I used a combination of McIntosh and Jonathan but any cooking apple will do.)
4 strips of lemon peel
Juice of one lemon
3" cinnamon stick
1/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
1/4 cup water
1/2 teaspoon salt
Put all ingredients into a large, heavy pot. Stir to mix well. Cover and bring to a boil. Lower heat and simmer 20 to 30 minutes, stirring occasionally to prevent sticking.
Remove cinnamon stick and lemon peel.
Roughly mash with a potato masher.
Enjoy immediately or freeze. Keeps frozen up to one year.