Canning Recipes

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
2 1/2 pounds apples per quart - (to 3 1/2) -- see * Note
Water -- as needed
Sugar -- (optional)

* Note: Using a sweet variety eating apple may lessen the need for adding

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash, stem and quarter apples; do not core or peel. Cook apples until
soft in a large covered saucepot with just enough water to prevent
sticking. Press apples and juice through a sieve or food mill to separate
seeds and peel from the pulp.

Return apple pulp to saucepot. Add 1/4 cup sugar per pound of apples or
to taste, if desired. Bring applesauce to a boil, stirring to prevent
sticking. Reduce heat; simmer 5 minutes, stirring to prevent sticking.

Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process pints and quarts 20 minutes in a boiling-water canner. At
elevations higher than 1,000 feet, boil 2 additional minutes for each
additional 1,000 feet elevation.

Recipe Variations: Spiced applesauce can be made by adding ground spices,
such as cinnamon, nutmeg or allspice to the sauce during the last 5
minutes of cooking. For a chunky sauce, core and peel apples before they
are cooked. Coarsely crush half of the cooked apples with a potato
masher; press remaining apples through a sieve or food mill. Combine
crushed and sauced apple mixtures; continue as for Applesauce.

This recipe yields ??

Comments: Can the goodness of this season to enjoy in the next. Whether
you’ve grown the ingredients in your own back yard or purchased them with
great care from your local market, you’ll enjoy freshness and flavor in
the months to come.

© 2008 contact