Spiced Apple Sauce

Round two of the applesauce production line resulted in a new creations that smelled so good I wanted to stick my face in the pot while it was cooking.

Refer to  “Removing Pesticide from Produce” for  apple prep instructions.

1 bushel of apples, cored and chopped
1 cup of pure unsweetened lemon juice (give or take a little)
1/2 cup of cinnamon
1/8 cup of powdered ginger
2 tbsp allspice
1 tbsp powdered clove

Directions:

Using your blender or food processor, puree your apple chunks in batches.  Add enough lemon juice to each batch to allow it to puree. 


Pour the puree into the stock pot.  Stir in all of the spices and bring to a light simmer.  You aren’t cooking the applesauce; you are merely heating it.

Lean over the pot and smmmmmeeeeelllllll how fantastic that spiced applesauce smells.  Do not skip this vital step or your entire applesauce making process will be disrupted and the entire batch could fail based on this alone.

Pour the hot applesauce into your prepared jars.  Clean off the lip of the jar and top it with a snap lid and a ring.

Process your applesauce in a hot water bath canner for 20-25-30 minutes.   Be sure to adjust for altitude.

Remove them carefully from the canner and place them on a heatproof surface.

Listen for the sweet music of the “plink” as the lids seal!

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Daisy Luther

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Daisy Luther

Please feel free to share any information from this site in part or in full, leaving all links intact, giving credit to the author and including a link to this website and the following bio. Daisy is a coffee-swigging, gun-toting, homeschooling blogger who writes about current events, preparedness, frugality, and the pursuit of liberty on her websites, The Organic Prepper and DaisyLuther.com She is the author of 4 books and the co-founder of Preppers University, where she teaches intensive preparedness courses in a live online classroom setting. You can follow her on Facebook, Pinterest, and Twitter,.

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