Applesauce from Lodi Apples

Lodi apples are the first apples of the summer and are the best for making applesauce.  They are very tart, soft apples.  They cook up very nicely and do not require a lot of mashing. 

Lodi apples MUST be kept in the refrigerator or they will split. 

Here’s some tips for making your Lodi applesauce:

Making Lodi Applesauce if you have a food mill (option 1):

1.  Wash the apples. 

2.  Cut the apples in half or fourth.  There is no need to peel, seed, or core them.

3.  Put the apples in a large pot of boiling water.  Boil just until the skin begins to change color and they are getting soft.  You don’t want to boil too long or they may start to come apart in the pan.  

4.  Drain the water from the apples and put them into a folly food mill in small sections.  Turn food mill to make applesauce and removed skins and seeds.

5.  Add sugar and cinnamon to applesauce for taste.  You can also add red hot candies.  These will dissolve in the applesauce and give it a nice pink flavor and cinnamon taste.

Making Lodi Applesauce if you don’t have a food mill (option 2):

Take 6-8 Lodi apples.  Peel, core and slice into 8ths.  Pour ¼ c apple cider or water into a 2 qt sauce pan. Add the apples.  Simmer until the apples are tender.  Add 6 Tablespoons of sugar (or until sweetness desired). Add 1/2 teaspoon cinnamon and of a pinch of nutmeg.