I picked up a jar of applesauce at the big box store. Completely disappointing. Tastes a little like apples. Has the texture of baby food. No spice to it.
I'm spoiled. I've made the stuff plenty of times with apples right off the tree. Peel and core, toss it in a pot, let it simmer nice and slow for a while. Add some cinnamon or allspice when its done. Pack in jars, put them in a water bath for a half hour. It will last for years.
I've got an apple peeler/corer. Looks like a Norpro,
got it for 10 bucks if my memory is intact. Last time I madeit I took off the little handle, connected the drill directly to the shaft. Peeled those apples in seconds. Peelings were hitting the ceiling. Made fast work of 20 pounds of apples-15 minutes and the job was done. Gave the cores and peels to the chickens, made their day.
I don't strain the applesauce when I'm done and I don't blend it either. It comes out with some lumps and thats just fine with me. Not like its hard to chew. If the sauce comes out crunchy, you did something wrong.
I like to use at least 2 different apples in a batch: a tart and a sweet. Granny Smith/Macintosh is a good mix. If I can get some red delicious too, it makes a fine batch. Here in Florida the apple selection is whatever was shipped in from up north, and its $1.49/#. If the only way to get decent food is to make it myself then so be it.
Seed the Mind, Harvest Ideas.
I'm with you store bought doesn't compare to home made. I will use berries with some of the applesauce I make. Pick up cranberreis from the coast in the fall when we're over here and mix it in with the apples...excellent. Blueberreis and raspberries are also a good mix with the sauce 1/4 by volume is what I use but it's pretty much by guess and by golly.
Our inability to change everything should not stop us from changing what we can.