My laptop is finally back in my loving arms so I am hopeful to have a new post up this weekend. Thank you all for your patience and I hope everyone is enjoying the fall weather!
Home Made Applesauce October 7, 2009
We have been slow to get started on this project, as peeling, coring, cooking and canning 50 lbs of apples when you have a 2 year old boy in the house has proven difficult. We have completed one batch however and it was absolutely divine so I thought I would share the recipe with everyone, as well as the process for those of you who may be first time canners.
5 lbs of Jonathan apples (or a similar variety)
1 c water
1/4 c sugar
1 tsp cinnamon
1/8 – 1/4 tsp nutmeg
Peel and core the apples and place them in a large stock pot with the cup of water. Cook over very low heat for an hour to an hour and a half or until the apples are soft and can be crushed easily with a potato masher or a fork. Stir frequently!
When the apples have reached the desired consistency, add the sugar and spices and let it cook for another 10 minutes or so. Any longer and the flavors will get muddy. When the applesauce is finished, it is time to can it. At this point you have two choices: hot or cold?
The key to canning is to start with everything at the same temperature (ie, if you want to can the hot applesauce, you need hot canning jars and hot water). You can either heat the jars prior to canning or you can let the applesauce cool to room temperature, which could take half a day. I prefer to let the applesauce cool simply because it allows me to can in shifts.
Applesauce requires a simple water bath canning. Leaving 1/2 inch of headspace, fill your jars, removing any large air bubbles. After filling, tighten the lids and place in a water bath canner. Cover the jars with anywhere from 1/4 to a 1/2 inch of water in order to guarantee they remain covered during the canning process. Standard recipes call for 20 minutes in the water bath, however at 7000 feet I typically add an additional 10 – 15 minutes. The temperature for boiling water is marginally lower at this altitude, so you need to let the cans go longer. Standard adjustments are about 5 minutes for every 2000 feet above sea level. Remember – start timing when the water BOILS, not simply from when you place the jars in the canner.
Let the jars cool completely before removing them from the canner. I like to let them sit overnight. You can remove them while hot if you need the canner again, but you have to be very careful – a) they’re hot! and b) the temperature change from boiling to room temperature has been known to cause glass to crack – a risk frankly I don’t feel the need to take.
The next applesauce attempt is going to involve ginger and if it turns out I will post that recipe as well. Until then, Happy Eating!
Slow Food USA Membership Drive extended! October 2, 2009
Slow Food USA has extended their “any amount” membership deal through the 15th of October! Additionally, Mr. Donald Sussman has agreed to match all donations dollar for dollar so whatever you give is doubled!
If you have any interest in local, sustainable, seasonal food, now is your chance to participate! More information on Slow Food USA can be found here: http://www.slowfoodusa.org/index.php/slow_food/
Find more information about Real Food at Food Renegade’s Fight Back Friday!