Freezer Applesauce

I was planning to make some Hungarian plum dumplings last night, and so to clear off the counter a bit to give me room to work, I decided to turn the farmer's market apples into applesauce. I started with 14 medium-sized apples (I forget what kind--they are crisp and tart and green with a bit of yellow, not Granny Smith) and ended up with 4 pints of applesauce, plus a little left over to eat. I like chunky, skin-on applesauce, so that's what I made. It will be interesting to see what the consistency is like when I thaw some to eat later in the season.

As for the plum dumplings, well, some of them still need a day or two to ripen before I turn them into dumplings. So I washed them all and laid them out. Tomorrow afternoon I'll make dumplings of them.