Hi I'm Tricia a California organic gardener. Some of my early apples are ripe so I'm going to harvest and preserve.
I like to keep most of my fruit trees short for ease of harvesting but there's a lot of fruit out of reach on this big old apple tree. I'm going to use this fruit pole picker to harvest the fruit thats up high it has razor blades to smoothly cut the fruit rather than tear it from the tree the cut fruit then drops into a soft mesh bag. If you have quite a few trees in your orchard your probably going to still want an orchard ladder for yearly maintenance and harvesting and these aluminum orchard ladders on three legs are very stable and lightweight. This gardeners hollow leg is great for hands-free picking on top of the ladder and after that it's easy to just empty them into the bushel basket. What a great basket of apples let's go make some applesauce.
So I've got some tools here that take the hard work of pealing and coring out of making applesauce let me show you my easy tips. So first I'll add about an inch of water to the bottom of a stainless steel pot. So after washing the apples it's really easy all you do is cut them in quarters just toss them in the pot; core, skins, seeds and all. I'm just gonna cover the pot and put it on the stove to simmer for about thirty minutes or until the apples get nice and soft remember to use a non reactive pot like stainless steel when working with acidic foods. So while my apples are simmering I'm going to install this Roma sauce maker onto my countertop with this suction lever. I'm using the biggest mesh screen that there is it's good for salsas and applesauce there are other types of screens available for other types of sauces or even for juices. Mmmm my apples are ready they are nice and soft I'm just going to ladle them into the hopper of the sauce maker so now that the hopper is full I can turn this and look what happens the suce gets pushed out here and all the seeds and stems come out here now isn't that easier than hours and hours of peeling and coring. Mmmm I'm just going to put the applesauce back in the pot now so I can bring it to a boil before canning.
I've pre washed and warmed my canning jars with the sterilization feature on my dishwasher. So I'm going to fill my hot jars with my hot applesauce and a canning funnel is instrumental in making sure you don't get any sauce on the rims of your jars. So you want to leave about half an inch of head space from the top of the jar and then you want to wipe off the rim of the jar make sure that you have a really good seal. So now I'm going to set the jars into a boiling hot water bath make sure there fully submerged. Once the water comes to a rolling boil set the timer for fifteen minutes for pints and twenty minutes for quarts. Once there finished take them out with your jar lifter and put them in a safe place to cool overnight. So tomorrow morning I'm going to take the clips and rings off and check the seal it should be firm like this and not like this for the glass jars with the clips when you remove the clips the lid should not move for any jars whose lids have not sealed properly refrigerate and eat as soon as possible and the rest will last for months and months. Be sure and always consult with the manual that comes with your canning equipment or get a good cookbook on canning. Some acidic foods like tomatoes and apples will do fine with a hot water bath canning other foods may need a pressure canner. There's not many things nicer than a gift of homemade preserves from your organic orchard So preserve and grow organic for life.