Due to the great response to the home canning workshops organised by the Richmond Food Security Society, Arzeena and Karen decided to hold three more workshops on home canning. This time, it’s home canning apple sauce as it’s the season for apple harvest.
The apples we used were donated by various sources which include groceries stores and people’s backyard who has planted apple trees. You dont have to use perfect apples, just trim off the bruises.
- 12 to 14 pounds apples, roughly chopped; peeled and cored if desired
- 3 cups sugar (optional)
- 4 tablespoons lemon juice or 2 teaspoons citric acid, dissolved in 2 tablespoons hot water
- ground spices like cinnamon, nutmeg, cloves, cardamon and allspice for flavoring (optional)
- 8 x 500 ml jars
Applesauce is a great snack especially for kids and babies. It is also a good substitute for fat in baked goods. Substitute half of the fat in baked goods for a reduced fat diet. It is not advisable to substitute all the fat in baked goods as the result will be denser and chewier and not as tender as those baked with fat. To use the applesauce to substitute for fat, the applesauce must be of a thicker consistency.
Applesauce can also be used as a savory glaze on poultry. Season the applesauce with thyme or rosemary and salt. Glaze on roast chicken about half way through the roasting time.
A thicken applesauce can also be used as a filling for cake like swiss roll or used as a spread for your toast.