APPLE SAUCE

Autumn is apple picking time. Whilst in Tasmania recently (before the borders closed) it was, and still is, apple season. There are trees everywhere, laden with apples. The farm house I stayed in had an apple tree out the back and trees along the roadside were full of ripe, juicy apples too. Here are just some of the apples I picked.

Ingredients

As many apples as you want.

METHOD

Peel, core and chop the apples into whatever shape or size you like.

Place the apples in a pot with just enough water to cover the bottom of the pot.
Cook the apples on a low heat.
You can add some cinnamon or sugar if you like. I used sweet apples so didn't add sugar. I don't put cinnamon because you can always add it later if you like.

Keep cooking the apples until they are very soft.

Mash them up as much as you like; make them as smooth or as chunky as you want.

Fill the jars up to the shoulder.

*most jars have "shoulders" (just underneath where you screw the lid on) so you can just fill your jars to the shoulders.

Wipe the rims and screw the lids on tight.

How to can JARS

Water bath process

Place a folded tea towel in the bottom of a pot.
Place the jars of apples on top of the team towel.
Fill the pot with water so that the jars are covered with water.
Put on the stove and bring the pot to the boil
When the water has boiled for about 20 minutes, remove pot from heat and let jars stand in the water for an additional 20 minutes.

Remove jars from pot and let them cool on a folded kitchen towel. When jars are fully cool, place jars in a cool, dark place and use within one year.

I use apple sauce as a condiment with roast pork, as an apple pie filling (and then I add cinnamon) or warmed up and poured over icecream. Yummy!