Apples – A variety of different apples is better than just one variety.  For this recipe I used about 10 pounds of the Jonagold variety.

  1. Take the apples and wash them.
  2. Using an apple slicer, slice the apples.
  3. Take the apples, cores and all, and place them in a sturdy pot.  Don’t over fill the pot.  I used two pots.
  4. Place about 1 inch of water in the bottom of the pot(s).
  5. Put the apples in the pot and set the heat on high.
  6. Bring to a very rapid boil then turn down to medium heat.
  7. Boil the apples until they are tender all the way through.  This won’t take very long, maybe 10 to 15 minutes.

    apples in a pot

  8. Once the apples are soft all the way through, remove from heat.

    apples in food mill

  9. Using a food mill, process the apples into a clean pot or container.  The food mill will push the apple through but the peals, cores, and seeds will not go through the holes.apples3
  10. Once all the apples have been processed through the mill, spoon into pint or quart containers and allow to cool.
  11. Once cooled the applesauce can be refrigerated or frozen.


  12. Enjoy.




1 Cup Grated Zucchini
1 Cup Sugar
1/2 Cup Vegetable Oil
2 Large Eggs
1 tsp Vanilla Extract
1 1/2 Cup All-Purpose Flour
1 1/2 tsp Ground Cinnamon
3/4 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder

Preheat oven to 350 degrees.  Grease a 9 X 5 loaf pan with butter, oil, or cooking spray.

In a large bowl, whisk together the zucchini, sugar, oil, eggs, and vanilla.  In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.  Using a rubber spatula, gently fold the flour mixture into the zucchini mixture just to combine.  Pour the batter into the prepared loaf pan and smooth the top.

Bake until a toothpick inserted into the center comes out clean and the top is golden brown, about 1 hour and 5 minutes to 1 hour and 10 minutes.  Let cool in the pan on a wire rack for 10 minutes.  Pop the loaf out of the pan and let cool completely on the rack before slicing and serving.


Recipe courtesy of Paula Deen’s Southern Cooking Bible

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