|Applesauce with Nectarines|
I followed the guidelines from here:
How to Make Homemade Applesauce
We like chunky in our household, so I decided to skip the grinding part, left the peels on, and fed the cores to the chickens.
10 lbs Nectarines
10 lbs Pristine Apples
10 lbs Ginger Gold Apples
Sucanat/Cream of Tartar Mix
(1/4 tsp CT/TBS sugar)
Unrefined Sea Salt
Yield: 8 1/2 quarts
I put oil on the bottom of the pot to cover and prevent scorching. I don't know that it was necessary, but I like to sneak it in where possible. I filled the pot, with room to stir, and set it on low with the lid on and went and did other things. When it was mushy, we had some for lunch. I just mixed in a little gelatin for protein and....viola...a complete meal. WOW! Exquisitely yummy! Totally NOT like anything store bought.
After lunch and with renewed motivation, I started filling jars. I put it in my HOT jars from the dishwasher and placed them in the canner. My first batch only filled 3 jars. My second batch filled 5 jars. I had expected twice that amount...at least. I suspect I may have cooked a lot of the water out. I will be having another go today with the rest of fruit. I intend to have these on hand for emergency food....either the "I'm hungry RIGHT NOW" type of emergency or the "power's out during an ice storm" emergency. It mixes hot or cold with gelatin and can be reheated easily on the wood stove.
1 jar didn't seal due to too much space from the looks of it. We were FORCED to eat that jar right away....with extra coconut oil and gelatin. Butter would work too. Theses were store bought OG apples, picked under done. I am so looking forward to tree ripened apples.
Two for Tuesdays
Pennywise Platter Thursday
Simple Lives Thursday
CANNING WEEK 2011