|Peaches in ginger syrup. One of my new favorites.|
I started by scrubbing a little over six pounds of Gala apples. As I wanted to finish this canning project before dinner, I chose not to peel the apples. I'm still undecided about this. I like the fact it keeps more fiber in the applesauce, but have concerns about the texture. After they cool, I'll crack open one of the processed jars for evaluation. (That's my story and I'm sticking to it.) Some leave the peels on for the color, but these weren't spectacularly colored apples and didn't impart much in the way of color.
|Jars ready to be processed|
(As a post-script to Dignity in the Face of Adversity, my dear aunt succumbed to her cancer early last Saturday morning. Dad and I were able to be with her the Thursday and Friday prior. For that opportunity, we will both be forever grateful.)
1 cup water
1/4 cup lemon juice
2 small (3”) cinnamon sticks
6 lbs apples (peeling optional)
1-1/2 cups brown sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Have a water-bath canner and 11 – 12 half pint jars and lids prepared.
Add the water, lemon juice and cinnamon sticks to a large (at least 6 qt.), heavy stock pot. Peel (if desired), core and cube the apples, dropping them into the pot as you go. Stir occasionally to coat all the apples with the liquid.
Cover the stock pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 – 20 minutes, or until the apples are softened. Run the cooked apples and cooking liquid through a food mill or process in batches in a food processor.
Return the applesauce to the stock pot over medium heat and add the brown sugar. Stir to dissolve and bring to a slow boil. Add the ground cinnamon and vanilla extract and stir well to combine thoroughly.
Ladle the hot applesauce directly into hot, half-pint jars. Wipe the rims and seal with lids and bands. Process the jars 10 minutes in the boiling-water canner. Remove the canner from the heat; remove the lid and allow the jars to sit in the water for five minutes before removing to a rack or towel to cool. Let the jars cool 24 hours before testing the seal. Refrigerate any jars that did not seal. Store sealed jars in a cool, dry place for up to one year.