I know....be mad at me all you want. I failed. I try to post a new recipe at least once a week and school just fell on top of me...but, that just means I have a huge collection of recipes that I will be posting every day to make up for it! And if you don't believe me that school became slightly overwhelming as I began preparing for my first year of teaching, please review the photo below:
So I figured that since I have my canning jars in the car, I will post the recipe for the delicious peach applesauce that I canned a few weeks ago! I have a huge goal (not sure if I can stick to it...) of eating healthy lunches filled with fruits, veggies, and whole grains. I've been pretty good so far! (With the occasional pecan tassie or cookie thrown in there...thanks mom!) I decided to can some applesauce with a hint of summertime so that I could have it all year long at school!
I was amazed at how easy this applesauce was to make, and I canned all by myself for the first time. So simple! You will want to try this recipe very soon while the peaches are still fresh and amazing!
I was amazed at how easy this applesauce was to make, and I canned all by myself for the first time. So simple! You will want to try this recipe very soon while the peaches are still fresh and amazing!
Total Time: 1 hour
Cook Time: 30 minutes
Prep Time: 10 minutes (fruit) / 20 minutes (canning)
Yield: approx. 11 pint-sized jars
Ingredients:
Directions:
Cook Time: 30 minutes
Prep Time: 10 minutes (fruit) / 20 minutes (canning)
Yield: approx. 11 pint-sized jars
Ingredients:
- 5 lbs. apples (I used a good variety of Rome, Braeburn, Golden Delicious and Fuji--this helps to get a good rounded apple flavor!)
- 2 lbs. peaches (about 9-10)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 cups water
Directions:
- Cut the apples and peaches in quarters. (I peeled the peaches but left the peel on the apple for more nutrition! It will break up when blended, but there will be noticeable pieces of apple peel in the sauce if you like that!)
- Place the fruit in a large stockpot with the water. Bring the water to a boil over high heat. Reduce the heat to medium and let simmer for 25 minutes, stirring occasionally. About halfway through the cooking time, add in the sugar and cinnamon and stir.
- From here, you could use an immersion blender to puree the sauce, or you can transfer small amounts of sauce to a blender or food processor.
- You could eat immediately and refrigerate or you can can like I did!
- Set your oven to "warm" or the lowest temperature setting and place the jars upside down on a cookie sheet inside the oven. Meanwhile, boil a small pot of water and place 2-3 of the seals in the water. Fill one jar at a time almost the whole way to the top with the applesauce, and wipe the top of the jar clean.
- Using tongs, take one lid out of the water and place on top of the jar. (Don't touch the red band on the lids! This will make the stickiness not work!) Tighten the band around the jar as much as you can and set the jar on a flat surface that will not be bumped.
- Repeat with the rest of the jars until the applesauce is all gone. Then, wait until all of the jars "pop!" and store for several months. Enjoy the taste of summertime throughout the year!
