Applesauce

My favorite time of year is when a telltale nip in the air signals the Maples to turn crimson and gold; leaves crunch beneath my feet as the wind and frost bring them falling to the path; and I walk in the evening mists, glad I decided to wear my jacket, so I can stuff my chilly fingers in my pockets.  It is this time of year that I associate with apple picking time at the farm in Minnesota - a time I have regretfully missed out on since I left for Kansas several years ago.  This year, I decided to dust off and polish up an old family tradition in preserving the Autumnal harvest.  I went to the local farmers market to find my beloved apples.  I bought a 4 pound bag of jonagolds, and a 3 pound bag of jonathans.  I peeled and pared every one with a small paring knife - no fancy gadgets in sight. Peeling apples is a peaceful task, and it brought to mind the long history of many others who have preserved the harvest before me.
I still had a few apples left over by the time I filled my 5-quart Dutch oven with sliced apples.  I added a small amount of water, and heated it all, covered, over medium-high heat.  I stirred them occasionally until they were soft, and then pushed the softened apples through an antique sieve, made for the task.  After adding a 1/2 cup of sugar, I heated the mixture again, and then put it in sterilized canning jars, covering them with new two-piece lids.  I lined a large soup kettle with washcloths, and put my four pint jars into it, surrounding them with more washcloths to prevent them from banging together.  I poured in enough hot water until it just covered the jars, and then boiled them for 20 minutes.  The jars didn't take long to seal after I pulled them out of the water.  I just love watching them seal; and the sense of accomplishment one feels afterwards makes me think that this is a tradition worth repeating.