Yellow Transparent apples are an early variety that originated in Russia (or thereabouts) and were introduced into the U.S. in 1870. I had never had them before, and when I tried to find out more about them, I kept reading posts like "my grandmother always used these for applesauce" or "my grandmother used them for apple pie" or "they're hard to come by and tend to be expensive", so I decided to give them a try (though at $15 for a 30# box, I didn't think they were too expensive).
They have a flavor that is tart like a Granny Smith but with a texture like a McIntosh. Since I wanted apples in the fall for applesauce (but didn't end up getting any), that was my plan for most of them.
I was well supervised, as usual.
The first batch, I cooked about 10#. I added about a cup of water and cooked them at low/med heat. I also added a little citric acid powder to this batch because the recipe I was looking at said to (and I had some). I don't really need a recipe for applesauce, but I was using one for guidance on the amount of water and sugar to add. It turned out not to be so helpful. Although I multiplied the amount of water they recommended, it wasn't enough for the size pot I used, and I ended up scorching the apples on the bottom and I still had to add more sugar for the right taste.
I made more last night. This time, I added 2 cups of water and had much better results.
10 pounds of apples, quartered and cored
Cooked until tender
Pressed through the "applesauce smusher" as I've always called it, though an Internet search last year told me it's really called a chinois
I know there are more modern & efficient ways to make applesauce, but this is how we did it it when I was growing up and there's something I find satisfying about it.
After "smushing" I set the pan back onto the warm (turned off) burner and added the sugar. I added cinnamon to the first batch since the scorching darkened it and cinnamon seemed like a good idea. I didn't add any to the second batch. I added a splash of orange juice instead of the citric acid powder to the second batch.
I hadn't really intended to turn the ENTIRE box into applesauce. I planned to slice and freeze some for apple pie and other apple goodies as well. Thing is, I didn't get to it quickly enough. After a couple of warm days (we don't have A/C), the apples were fading fast (did I mention they don't keep very well?). By last night, they no longer had the crisp texture they had just last week and they were beginning to discolor in their centers. I didn't think they'd make great pie anymore, so into the pot they went! After letting the sauce cool a bit, I spooned it into containers and froze it. So, I didn't get the variety of uses (though one can use applesauce for many things) I did get the homemade applesauce I was looking for (and can I just say YUM!).