I just can’t pass up an opportunity to write about people who are kind, good and do right. Kindness and goodness is all around us. You see it in your family, neighbors and community. Displays of kindness and goodness are always precious and meant to be treasured. We teach those values to our children and grandchildren. It’s biblical.
On a recent road trip, my husband and I stopped at a produce market in the south Georgia farming community of Tifton, in search of apples for Homemade Applesauce canning and green peanuts for peanut boiling. While their green peanuts were not quite ready for harvesting, they had an abundance of beautiful fresh picked apples. I told Tracy, the lady working in the market, that I needed about 21 pounds of apples for applesauce. Bagged in pecks and half pecks, she helped me with the conversion to determine how many bags I would need. Throughout the exchange, Tracy was patient, kind and pleasant. I told her I wanted at least two different varieties because I believe it makes the flavor of the finished product better. When I asked Tracy about a variety called September Wonder that was unknown to me, she didn’t hesitate to ask if we would like to sample it.
Of course, we said, “Yes, please!”.
Tracy’s careful preparation of the sample apple reminded me so much of the way a mother would peel, core and slice the apple for her young child. She wanted it to be just perfect. And it was. Perfectly prepared and perfect in flavor.
It seemed that September Wonder would be a great flavor combination with Gala, one of my favorite varieties. With the varietal choices behind us, it was time to decide on volume.
Three pecks was the amount I felt I needed for Homemade Applesauce, apple butter and apple jelly. I reached for a one peck bag of Galas.
Tracy stopped me and said, “Don’t get the bags from that stand. I’ve been all through them and they’re not our best quality.”
I examined the bags and couldn’t find a thing wrong with them. Tracy pointed out that a couple of apples had a slight blemishes. Perhaps her standards are way higher than mine. Getting a bag of apples that didn’t contain a blemish or two is something I had yet to experience. Tracy directed me to the bags of perfect apples.
As we were checking out, Tracy said, “Since you’re making applesauce, I’m going to throw in a few apples here that might have a few blemishes, but you can easily remove them.”
She gave us a little more than a dozen of apples that seemed absolutely fine to me. I’ve spent perfectly good money in grocery stores for apples that were of less quality than her “throw away” apples.
I have no doubt that Tracy treats each customer with the same care and concern she showed us and it’s simply part of her character. Her kindness and goodness made an impact on me.I pray for opportunities to have that same impact on folks. We should all strive to act just like Tracy.
Y’all come see us!
Homemade Applesauce
yield: 12 pints
Applesauce is only as good as your apples are good. For better flavor, use at least two varieties. If you have certain varieties that are favorites, use those. I used September Wonder and Gala. Try to find the freshest and best apples around.
If you’re making a big batch of applesauce requiring a lot of time to prepare the apples, you will need to coat the meat of the apple with an acidic fruit juice or ascorbic acid tablets (vitamin C),crushed and diluted in water, to prevent the fruit from turning brown. I used grapefruit juice because I have more grapefruit in my yard than we can eat or giveaway. A long soak time isn’t required to achieve the anti-oxidization property. Just make sure the apples are well-coated.
The addition of sugar is strictly dependent on your taste preference. Taste the applesauce after it’s done and add sugar if needed. Stir well until sugar dissolves.
The only source I use for canning instructions is So Easy to Preserve, a publication of the National Center for Home Food Preservation.
This recipe can easily be scaled down for smaller quantities.
20 to 22 pounds of apples, peeled, cored and sliced
1/2 cup water
sugar, optional
Place prepared apples and water in a large kettle. Cook quickly until tender, making sure to stir often to prevent burning. For a smooth texture, use an immersion blender. For chunky applesauce, mash with a potato masher or large wooden spoon. I used an immersion blender.
Taste for sweetness. I added 1/4 cup sugar.
Canning instructions
Bring applesauce to a boil and ladle into sterilized jars leaving 1/2 inch head space. Wipe rims with a damp cloth. Adjust lids. Process in a water bath; quarts for 20 minutes and pints for 15 minutes. Remove jars from water bath and place on a dry kitchen towel. Leave in place overnight. Store in a cool dark place.
Here’s a handy apple weights and measures chart.
Homemade Applesauce
Ingredients
- Homemade Applesauce
- yield: 12 pints
- Applesauce is only as good as your apples are good. For better flavor use at least two varieties. If you have certain varieties that are favorites, use those. I used September Wonder and Gala. Try to find the freshest and best apples around.
- If you're making a big batch of applesauce requiring a lot of time to prepare the apples you will need to coat the meat of the apple with an acidic fruit juice or ascorbic acid tablets (vitamin C),crushed and diluted in water, to prevent the fruit from turning brown. I used grapefruit juice because I have more grapefruit in my yard than we can eat or giveaway. A long soak time isn't required to achieve the anti-oxidization property. Just make sure the apples are well-coated.
- The addition of sugar is strictly dependent on your taste preference. Taste the applesauce after it's done and add sugar if needed. Stir well until sugar dissolves.
- The only source I use for canning instructions is So Easy to Preserve a publication of the National Center for Home Food Preservation.
- This recipe can easily be scaled down for smaller quantities.
- 20 to 22 pounds of apples peeled, cored and sliced
- 1/2 cup water
- sugar optional
Instructions
- Place prepared apples and water in a large kettle. Cook quickly until tender, making sure to stir often to prevent burning. For a smooth texture, use an immersion blender. For chunky applesauce, mash with a potato masher or large wooden spoon. I used an immersion blender.
- Taste for sweetness. I added 1/4 cup sugar.
- Canning instructions
- Bring applesauce to a boil and ladle into sterilized jars leaving 1/2 inch head space. Wipe rims with a damp cloth. Adjust lids. Process in a water bath; quarts for 20 minutes and pints for 15 minutes. Remove jars from water bath and place on a dry kitchen towel. Leave in place overnight. Store in a cool dark place.
Melissa stallings says
Can you provide a scaled down version of this. One I can make just for the week.
Jackie Garvin says
Melissa,
Just start with about a dozen apples. Add a tablespoon or two of water. Cook them down, taste for sugar. You can judge the amount that you want based on the yield you get from a dozen apples as opposed to the 20 pounds I used.
Maureen | Orgasmic Chef says
Applesauce is so easy to make and homemade is so much better than what we can buy from the store. Yum.
Jackie Garvin says
Yes, it is! The hardest part is peeling and coring. 🙂
heyjude195430Jude says
Lovely post, Jackie. I enjoy reading about positive experiences from the most unlikely places. Sometimes on the internet, a blogger or FB page will encourage people to tell about a “random kindness” they’ve done and I thin it negates the good if you talk about it. However, hearing someone else convey the experience makes all the difference in the world. Thanks for sharing your story and experience.
Jackie Garvin says
Jude,
I concur with your sentiments. Talking about goodness you’ve brought forth adds an element of pride which can destroy a purely innocent motive.