Cider Apple Sauce

A historical recipe from Canned Fruit, Preserves, and Jellies, by Maria Parloa (1917).

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A historical recipe

Canned Fruit, Preserves, and Jellies: Household Methods of Preparation, by Maria Parloa (1917). Project Gutenberg eBook #30441.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 3 ingredients

5 quarts of boiled cider
8 quarts of pared
1 cupful of cider

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

5 quarts of boiled cider.
8 quarts of pared, quartered, and cored sweet apples.
Put the fruit in a large preserving kettle and cover with the boiled cider.
Cook slowly until the apples are clear and tender.
To prevent burning, place the kettle on an iron tripod or ring.
It will require from two to three hours to cook the apples.
If you find it necessary to stir the sauce be careful to break the apples as little as possible.
When the sauce is cooked, put in sterilized jars.
In the late spring, when cooking apples have lost much of their flavor and acidity, an appetizing sauce may be made by stewing them with diluted boiled cider, using 1 cupful of cider to 3 of water.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Wooden spoon
Kettle