The canning season is well underway. Tomatoes, peaches and pears and currently, grape juice is next on my list, as they are ready~
My apples were ready late last November and I made applesauce with my Red Delicious and Golden Delicious apples.
First, wash, core and quarter apples. If you don't have a food mill, peel your apples.
Put them in a large stockpot with just enough water on the bottom of the pot to prevent sticking. Cook until softened; only a couple of minutes.
Put steamed apples into a food mill or processor. This food mill is similar to the one pictured here, which separates the skins from the fruit.
I prefer to bottle my sauce without sugar.
During the last five minutes of cooking, you can add cinnamon, nutmeg or allspice.
I prefer to keep mine plain.
This started bubbling at 160ºF like the lava pots at Yellowstone, giving me three minor burns on my hands while stirring it. I could NOT get it above 201ºF and gave up trying to reach 212ºF.
I emailed an extension specialist and this is what he has to say:
hot sauce into hot jars, leaving 1/2" headspace.
(wash bottles in dishwasher and keep hot until ready)
Remove air bubbles by sticking a plastic knife into the sauce and running it around.
Clean the top of jar with a clean, damp paper towel,
I love this canning wand with a magnet on the end!
Screw a ring on finger-tip tight; firm and snug, not superhuman tight!