Oh! I was thinking you meant the apples that are in jars. I think they are rather small apples. They are soaked in something that makes them really ruby red.
My Ex mother-in-law taught me how to make "Fried Apples." She used tart, firm apples, like Granny Smith. She fried 2-3 nice slices of bacon, till crispy. Remove the bacon, add peeled, sliced apples. Maybe 2-3 large apples. She adds a couple tablespoons of brown sugar, a bit of maple syrup. Slowly fry till apples are cooked and glazed. Add the bacon back in to warm. I have also seen her add fresh pepper to it. Seemed she did that when serving them as a side with roast pork. once, when she was at my house, she added some of my peach jam to it. Eloise was not a "recipe" cook. Some of this, handful of that, cook till done or looks right.
My Mom has a family recipe for an Apple Cake. Problem is, it is a moist cake. With just two of us, it gets all soggy before we eat it all, and it does not freeze well.
Tom, I have problems lifting heavy pans on or off the stove. My Mom lives with me now, but she is 88 and not very strong anymore either. If it were not for that, I would try canning. I keep jam in the freezer so I don't need to process it. I can manage things like cooking some apples down to sauce, then put in ziplocks and freeze. But, I would not want to try dealing with a canner. I know it is a lot of work, but to me, cooking or putting food up in the freezer is also fun, and almost meditative.
Anyway, that is why I was hoping to get ideas on freezing the apples as sauce.
We made sauce out of the Melrose apples yesterday. It was good, but the texture was kind of grainy, even after I put it through the food mill. More like store bought is. I am used to home made apple sauce being fine texture and smooth.
