Title: Simply Good Applesauce (T and T)
Categories: Canning Fruit
Yield: 1 Servings

	6 c	unsweetened apple juice or
:		cider
	5 l	b cooking apples -- quartered
:	p	n salt
	2 t	s lemon juice (D. Sacerdote's
:		suggestion) -- fresh

The sauce is preserved without any sugar or spices. It can be sweetened or flavored with subsequent use.

In a large preserving pan bring the apple juice or cider to a boil over high heat and reduce it by half.

Add the apple quarters to the pan with the salt. bring the liquid back to a boil, and simmer the fruite, stirring occasionally to prevent it sticking to the bottom, for 45 minutes or until it is reduce to a puree.

Pass the puree through a fine sieeve set over a bowl to remove the peel, core and seeds. Ladle the applesauce into three warm 1 quart jars and seal. Process the jars in a boiling water bath for 10 minutes. Let the jarws cool completely before checking ythe seals and storing.

Dave Sacerdote gave me the encouragement to go ahead and can applesauce instead of freezing when freezer space is in short supply which I did. He also said to put the lemon juice in for extra protection against spoilage.

Mary's note: I tripled the recipe with no problem. Had to reheat the applesauce and process 3 different times of course.

Posted Mary Riemerman

Recipe By : "Perfect Preserves" and Dave Sacerdote

From: Mary Riemerman Date: 09-14-97 (15:13) The Pine Tree Bbs (222) Cooking(F)

previous

next