In preparing a talk recently on the making of applesauce I discovered that all the postings on the internet that described ways to make apple sauce this supposedly easy way, were actually far more time-consuming than the process used in the 1950s or even earlier. Today the dominant process involves peeling and coring the apple, cutting it in tiny pieces, then cooking the prepared apples to the desired tenderness, adding a bit of sugar maybe, and some seasoning such as cinnamon, basically the seasoning one might use for apple pie. To my mind this process is unbelievably tedious and time consuming.

Some personal background would explain my different take on the current process of apple sauce making. In the late 1950’s my family moved to a little house in Ardsley situated on an acre and a half with seven MacIntosh apple trees loaded with incredibly rosy colored mar free apples ready to be picked. The prior owner of this property, a scientist, had bought thousands of ladybugs to enhance his apple crop. And spectacular it was.

Even though I had two very young children and a third well on the way my frugal nature demanded that these apples be preserved in some way. A neighbor recommended the Foley Food Mill as the basic tool. Though this kitchen tool would have been standard a hundred years ago it is rarely found either in the home or in retail stores. It is available through Amazon at about $20. With the advent of an endless array of electrified kitchen appliances today’s homemaker, if that word is even appropriate any more, would prefer electronic power over the use of a little muscle power. Intriguingly, no modern appliance can do what the humble Foley Food Mill can do and here is why.

The first step in making applesauce my easy way is to acquire a good supply of somewhat tart apples. My favorite is Granny Smith. However, on one of the postings Granny Smith was NOT recommended because it was TOO tart! Obviously, personal preference plays a big role in applesauce making. No matter what type of apple you prefer the first step is to wash the apples. Gather a large pot, large bowl, sharp knife, sugar and seasonings, either jars for canning or containers for freezing.  Now the process – cut the apple in six pieces. No need to be neat about it. Just make the pieces reasonably uniform in size. Put them in a pot with about an inch of water in the pot. The time involved to this point is about five minutes for a large pot of cut apples. Put the pot on the stove and the heat on high. Stir the apples from time to time to be sure the water hasn’t boiled away.

When the apples are soft when punctured by a knife you are ready for the Foley. Place the mill securely on the large bowl. Use a large measuring cup with a handle to scoop the apples into the mill. They are very hot. Two measuring cupfuls should do it. Then start grinding the apples through the mill, turn the handle backwards regularly to reposition the apples in the mill. You may want to raise the handle of the mill when grinding to give more power to your effort. It’s a personal thing. When finished with that first batch only peel, seeds and stem are left. Scrape it all out and start another batch of cooked apples in the mill. When you are finished  milling all the cooked apples
season the apple sauce to taste, possibly adding a touch of salt if the apples are bland. No need for any more cooking. The sugar will dissolve in the hot apple sauce.

Now let’s compare the two systems – the time consuming  type –  peel and cut the apples in small pieces and cook until tender VERSUS the Foley Food Mill system – merely cut up apples in sixths and cook, no peeling or coring.  Neither system uses electricity except for the power used in the stove. It is a matter of taste and how much you have to spend.  Bottom line the Foley Food Mill is the appliance for the future – only human power drives it. It has stood the test of time.