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Last month I shared an outstanding recipe and method for homemade applesauce: Slow Cooker Caramel Apple Sauce. This image is the completed sauce after preserving by canning in a boiling water bath, following current canning guidelines as described in Ball Blue Book of Canning. I used 12-ounce jars for the applesauce. One jar added to a spice cake mix makes terrific applesauce cookies! No other ingredients needed, just drop the thick batter on a parchment lined sheet and bake at 350F for 12-14 minutes until done. Delicious!
8 cups peeled diced apple tossed with a small amount of lemon juice
3 cups sugar (granulated, brown, or combo of the two)
1/3 cup corn syrup
1 teaspoon each cinnamon, allspice and cloves
Simmer all ingredients over medium heat until apples are just tender. Process in boiling water bath. Label and enjoy. This recipe leaves lots of room for personal taste. You can add more or less sugar, more or less spice to suit your taste.
Hint: When working with apples for canning it is important to acidulate them to prevent browning from oxidation. Toss cut and diced apple with lemon juice or a fruit preservative to maintain the appetizing fleshy colored fruit.
One way my family enjoys the Apple Tart Filling is for breakfast. Take one tube of refrigerator crescent rolls, separate each roll, add a dollop of apple filling to each roll, fold the corners over like a little praying angel, bake according to directions on rolls. Make a thin glaze with some of the juice off the tart filling and little bit of powdered sugar, drizzle over hot tarts. Serve warm with coffee, hot cider or hot cocoa. Yummy. Nicely packaged portion controlled treats the whole family will enjoy. I'm looking forward to enjoying these apple preserves all winter long!
I made the tags from craft paper and cardstock using cut files from the Silhouette Online Store. The are tied to the jars with raffia, a homespun touch if I do say so!