thoughts from New England

Applesauce, Canned November 2, 2006

Filed under: canning,cooking — tim @ 5:17 pm

Applesauce, Canned

Originally uploaded by bakebakebake.

This week is the last chance to get apples from the local orchards so I snagged as many as I could from Riverview Farm and from Poverty Lane Orchards. The first batch I made on Monday night — those are the three jars on the right that are a little lighter. The four on the left are the second batch I made yesterday. Both batches were roughly the same recipe but I think I honed it better for the second.

Recipe after the jump.

For the second batch, I used a mix of different varieties of apples; I used 28 in total:

8 Empires
8 Baldwins (hold 3 of them)
6 Golden Delicious
6 Hampshires

juice of one lemon
zest of said lemon
1 tbsp cinnamon
2 tsp ground ginger
1 tsp nutmeg
10 all spice berries, ground
1/2c maple syrup (grade B, duh)
4 tbsp of butter
2c apple cider

Core and slice all of the apples into chunks, but save 3 of the Baldwins. Throw them all into a big pot, add all of the spices, the juice and zest of the lemon, the butter, the maple syrup, and the cider. Stew on medium heat, stirring and mashing down occasionally. When the apples are fairly mushy and can be compressed with a spoon, add the other 3 Baldwin apples (chopped). This will allow for some crunch to remain. Stew for another 5-10 minutes, then hit it with a stick blender until desired consistency has been reached. Can it up into hot jars and do the hot water bath thing.


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