Applesauce:

Peel, core, and slice apples.
Cook until tender, adding just enough water to prevent the apples from scorching.
Mash with a potato masher, or run through a food mill. Or skip the mashing/smashing, for chunky style applesauce.

Store refrigerated or…
…Reheat and fill sterilized jars. Water bath process for 20 minutes.

 

-help with canning; simply canning

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Real Time Farms
Local Food and Local Farms
Gardener's Supply Company