Applesauce

Update 8/2011 - I just finished my 2nd year of making Applesauce, and this year the cooking time was much longer..  In 2010 I used Granny Smith apples and in 2011 I used Gala apples.  So, just note that you may need to adjust the cooking time, depending on what type of apple you are using.

Also, making applesauce is really hard to explain, because it really just depends on your preference of taste and consistency.  So, just have a little faith in yourself and have some fun!

My batches consist of:

14-20 Apples (depending on the apples size) (cored/peeled/sliced)
Approx 4 cups water (just depends on how chunky you like it)
1./2 to 1 cup sugar (How sweet do you want it?)
1 tsp cinnamon

I like my applesauce a little chunky vs pureed. So, if you like it not as chunky then you will just want to add a little bit more water.  Just pay attention to how much you use on your first batch and you'll be able to make adjustments to what you like.

First off, get your jars in the dishwasher early enough that they are clean and hot by the time you need to fill them. My dishwasher has about a 2 hour wash cycle, so I got them loaded and going about 45 minutes before I got started. Also, get your water bath canner filled with water and a small pot to boil the lids in.

Then I used my new Apple Corer/Peeler/Slicer to prepare my apples. If you don't have one of these you can do it by hand, but it will take you forever. I was able to just stick them right in the pot on the stove without having put them in cold water to wait while I finish them all. If you do prepare them by hand then you will want to get a large bowl of cold water along with some fruit fresh to keep the apples from browning while you get them all prepared.



I let the apples boil at at a med-high heat in the 4 cups of water.  The Granny Smith apples boiled much faster.  They only boiled about 30 minutes per batch.  The Gala apples took more like 50 minutes.  The Granny Smith apples broke down much easier.  They were nearly the consistency that I wanted at the end of the 30 minutes.  I barely had to use the potato masher.  The Gala apples were cooked, but it would have taken me forever to get it the Consistency I wanted by hand.  So, I pulled out my food processor!  Just make sure all the apples are soft and cooked before you finished the boiling process!.  Then add the 1/2 cup to 1 cup sugar and 1 tsp cinnamon and mix.



Get your water bath canner water boiling while your apples cook. Also, get the lids in some water boiling in a small sauce pan.







I then filled the jars. It is really nice if you have a canner funnel so the edges of your can don't get messy. I pretty much always just take a rag and wipe of the rim to make sure it is clean though.



I didn't take a picture of them in the water bath canner, but I canned them for about 25 minutes. Allow them to cool and make sure all the lids pop!

Ta-da applesauce! Like I said I got 37 pints out of my box of apples and it is super yummy!

Spaghetti Sauce

I made the following to use just as a base spaghetti sauce. That way I can make it spicy or add more onions, garlic, etc.

20 pounds washed, peeled, cored and chopped tomatoes
6 medium onions, chopped fine
8 cloves fresh garlic, minced
1/4 cup oregano
1/4 cup basil
2 teaspoons salt
2 teaspoon black pepper
1 teaspoon crushed red pepper (optional)
2 tablespoons sugar

1. Blanch and peel the tomatoes and set aside in bowl. Blanching process: Drop the tomatoes into the rapidly boiling water. Pay attention to them as within 60 seconds their skin should split. Immediately remove them from the water with the slotted spoon and dip them into the cold water. After about a minute, remove them from the water and remove their skins. They should slip right off. If not, use a sharp paring knife to remove any stubborn spots.

2. Chop the onions and garlic. I use a food processor and it makes it 1000x easier! Then put them in a LARGE saute pan with a little bit of olive oil and saute. Keep your eye on them and stir them often until the onions are clear.

3. While the onions and garlic are in the saute pan, core and chop all the tomatoes. Again, I use a food processor. Add to a LARGE pot on the stove. I start on low and as I get more in the pot I up it to a med-high heat.

4. Add the onions and garlic.

5. Add all the fresh herbs, salt, pepper, red pepper, and sugar. With the fresh herbs I didn't really measure. The herbs should not affect the acid level, so I just added what I thought looked good. I also added a little rosemary.

6. Simmer about 2 hours, stirring occasionally.

7. Put your empty jars into the dishwasher and start. That way when you are ready to pack them they are hot!

8. When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling. Also, be sure to leave 1/2-inch head space. Wipe rim and screw threads and adjust lids and screw bands.

I pressured cooked my jars at 12 lbs for 15 minutes.

Makes 24 pints.

Cranberry Jalapeno Jam

Cranberry Jalapeno Jam

Ingredients:
1/4 lb jalapenos, stemmed and seeded
3/4 lb cranberries
1/3 cup lemon juice
5 1/2 cups sugar
1 1/2 cups cider vinegar
6 oz liquid pectin


Directions:
12 - 6 oz jelly jars, lids and rings, sterilized

In a food processor grind the peppers and berries. Then put them in a large pot with all ingredients except pectin. Heat to a boil, cook for 5 minutes, then add pectin and boil 1 more minute.

Ladle into jelly jars, leaving 1/4 inch clearance. Water bath process 10 minutes.

Store in cupboard for two weeks, then serve.

Serve:
Over cream cheese with crackers, bagels, toast, English muffins, etc.
With pork loin, roast beef, chicken, lamb, and strong flavored fish.
As a veggie dip.

With toast, biscuits, scones, crepes, pancakes, waffles.
Injected into cakes or chocolate candies.

Pepper Jelly

My friend Lisa, introduced me to her yummy Pepper Jelly a while back. She cans it several tims a year and it is such a yummy appetizer. She got the recipe from the cookbook Putting Up by Stephen Dowdney, but altered it a little bit. Each batch makes about 17-18 half pints. I like it served best over cream cheese and eaten with Ritz/Townhouse crackers.

2 1/2 c very small diced red peppers, seeds removed
2 1/2 c very small diced green peppers, seeds removed
3/4 c fine diced jalapeno peppers, seeds removed
3 c cider vinegar
13 c sugar
1 Tbsp butter
1-2 Tbsp red pepper flakes depending on how hot you want it
2 pack liquid pectin Certo brand, found in the canning section or by the Jell-O

Bring all ingredients except pectin to a rolling boil. Add pectin and return to a boil. Time for 1 1/2 minutes and take off burner. Hot pack in warm jars for 15 minutes. Remove from canner and allow to cool for 24 hours. The jelly will set up as it cools.