Sunday, October 18, 2015

Apple Sauce

20 large apples
4 cups h20
2.5 cups sugar

Peel, quarter and core apples. If peeled fruit is to stand for several minutes before cooking, drop inot mild salt solution to prevent discoloration. Drain. Add H20 and cook until soft. Press through colander to remove skins. Add sugar and bring to a boil. Pack while boiling hot into jars to within 1/2 " of top. Put on cap and screw on firmly tight. Process pints 25 minutes and quarts 25 minutes.

Boiling water bath
1.before the prepartion of the food is begun place the canner on the burner with enough water to cover the jars. Water should be boiling when jars of food are placed into it.

2.Prepare only enough jars at a time to fit into the canner
3. place jars of food on the rack in the canner far enough apart for water to circulate around them.
If H20 doesn't cover add boiling water. keep water boiling all during this process.
4. process the required length of time
5. as soon as processing time is done remove from canner. do not tighten, do not screw bands. set jars 2-3 inces apart on several thicknesses of cloth or rack to cool. do not cover them.
6. when jars are cold test for seal and may remove screw bands (i dont)store in cool place, basement