Wednesday, September 18, 2013

More Applesauce

I don't want to use up all the honey-crisps for cooking, since they're such good eating apples, but I did want to make a batch of chunky applesauce.  So I used 9 honey-crisps and the last 3 Cortlands and made some.  The apples were peeled, chopped into about a 1/2 to 3/4 inch dice and mixed with 1 cup white sugar, 1 cup water, some cinnamon and a dash of nutmeg and then cooked until soft but not disintegrating.  This made exactly 2 quarts, which is now in the canner (20 minutes, then rest for 5 minutes before removing).

One of these days I'll work on all those tomatoes.

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