Saturday, July 27, 2013

Have Some Honey Applesauce, HONEY!!! - Small Batch Canning

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So, why can at all considering the amounts of convenience foods out there?  Every grocery store and even gas stations in the country have shelves of the Apple Sauce.

So, why can at all???

This recipe is a perfect example of why can...

First, it is easy.  Just a little chopping, a little heat, a little stirring and a final water bath for safety.
Next... NO SUGAR ADDED.  Sure, there is plenty of sugar in the fruit, natural sugars are in almost all fruits and vegetables.  But no matter what some folks might say, I doubt if the sugars in fruit are the reasons America is getting heavier by the day.  Take a look at the labels on those endless jars of Apple Sauce in the stores and usually Sugar is the second or third ingredient added (meaning there is LOTS).
Finally... You can flavor as you like... Here, I added some honey, nutmeg and cinnamon.  Just enough to sweeten (the way my Honey likes heres) plus little hints of Fall Spices... Kind of a jar of Apple Pie Filling!!!

And it's not a big drawn out affair to make this.  I happened to be making a lasagna one afternoon.  I simply added stirring and mixing to my chores to assemble the lasagna.  So instead of an hour in the kitchen I spent about an hour and 15 minutes and I ended up with 4 jars of...


OK... Here's what I did...

Have Some
Honey Applesauce, HONEY!!!

  • 3 Pounds (8 Cups when Prepared) Apples (I used a mix of Fuji and Granny Smith), Peeled, Cored and Diced
  • 1-1/2 Cups Apple Juice
  • 3 TBS Lemon Juice
  • Zest of 1 Lemon
  • 1/3 Cup Honey
  • Pinch of Nutmeg
  • Pinch of Cinnamon
Cooking Directions
  1. Sterilize the Jars and lids
  2. In a large Heavy Bottomed Pot, combine Apples, Apple Juice and Lemon Juice and Zest.
  3. Bring to a boil over medium high heat and then reduce to medium low heat and a simmer.
  4. Simmer until Apples have softened, about 45 minutes, stirring occasionally.
  5. For Chunky Sauce, use a potato masher to get mashed consistency you like. Or, move contents to a food processor and pulse only a few times to get a creamier mix (as shown in my pictures).
  6. Return to pot, return to simmer over low heat. Stir in honey and spices and simmer for an additional 15 minutes.
  7. Remove from heat, Carefully ladle the sauce into the jars leaving a head space of 1/4 inch. Wipe rims, place lid on rim, tighten with band and allow to cool a bit until the lids "POP" (inside cools, causing air pressure to seal the lids).
  8. Process in water bath (large pot of boiling water, enough to cover the jars completely plus an inch) for 20 minutes.
  9. Serve Chilled and ENJOY!


So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!


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