Applesauce
We did apple sauce. It is a division of labor, my wife, of Dyson s Delectables, did most of the chopping. I do the canning.
Typical applesauce:
3.5-4 lbs apples
1 medium lemon
1/2 tsp cinnamon
1/2 cup sugar
1/2 tsp pure vanilla extract
Seed and eighth the apples, do not peel them
Slowly cook in a heavy sauce pan with the lemon zest, lemon juice and cinnamon. Perhaps 30 minutes.
Run through food mill.
Bring back to boil add the sugar to taste and the vanilla.
Sage applesauce:
6 Tablespoon lemon juice
6 lbs cored, eighted but unpeeled apples.
1/3 cup sugar (adjust to taste)
1 Tablespoon fresh sage (adjust to taste)
Cook as above recipe, adding the sage and sugar after running through the food mill
Can in boiling water bath in pint jars. Check a preserving book for the time.
Will post about the fruit salad next. We had some with lunch and it was what I was looking for.
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