A Bad Case of the Apples

Thanks to the bounty of the fruit share, I (like the rest of you) have more apples than I can in a month. This is a great opportunity to preserve them via freezing and canning, so I don’t have to waste anything. I like to make a big batch of applesauce, save some, and turn the rest into apple butter. First up, an easy recipe for bright pink applesauce.  – Moriah Simmons

pink applesaucePink Applesauce

Makes about 1 quart

  • 2 pounds red-skinned apples, washed, cored, and quartered
  • 1/2 cup to 1 cup water

In a large pot, combine apples and water. Bring water to a boil, then reduce heat to medium-low. Simmer about 30 minutes, or until the apple flesh separates from the skin. Press through a fine mesh strainer to remove the peels.

To freeze, pour applesauce into freezer-proof container, let cool to room temperature while uncovered, then cover and freeze.

To can, bring a large pot of water to a boil. Boil jars and lids. Remove lids and jars with tongs, and fill with applesauce, leaving 1/2 inch space at the top. Dry lids and put them on the jars. Carefully return the jars to the waterbath and boil 5 minutes. Remove jars from water, let cool overnight. Check the pop-up button seals on the lids the next morning and refrigerate any jars with un-popped seals.

One response

  1. Pingback: Apple Butter « Collard Courier

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