Applesauce for Home Canning

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.


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Brown Sugar Baked Apples

For dessert, Frank and Christina made this Brown Sugar Baked Apples for the South Arm Cooking Club for seniors. This recipe is adapted from Bon Appetit and it serves 8. We used Gala apple for this recipe.

For this recipe, we’ll need apples which are suitable for baking. It must be able to hold it’s shape and will not turn mushy and becomes a sauce. Some of the apples that are good for baking are Jonagold, Fuji, and Pink Lady which names that I’m familiar with. McIntosh and Cortland are examples of apples which will turn mushy when cooked.


This Brown Sugar Baked Apples is sweet and cinnamony. Cinnamon gives any dessert a very inviting aroma. Someone once told me that if you have a open house to sell your home, simply boiled a couple cinnamon sticks in some water and this creates a natural refresher in your home.


  • 8 baking apples
  • 1/2 cup (packed) dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 tablespoons pure maple syrup
  • 3 tablespoons butter


  • 2 tablespoons maple syrup
  • 1 tablespoon butter
  • 1 cup water
  • chilled whipping cream (optional)



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Apple Banana Muffin

Stella made this Apple Banana Muffin for last year’s Caring Place Potluck. She demonstrated this recipe in the Caring Place Community Kitchen upon Minoo’s request.


The Apple Banana Muffin is moist and the walnuts give it the crunch. This muffin is good for after school snack or breakfast. It can also be made into a loaf.


  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/3 teaspoon baking powder
  • 2 eggs
  • 1/2 cup oil or melted margarine
  • 1 cup brown sugar (less if bananas are very ripe)
  • 2 to 3 bananas
  • 1 large apple
  • 1/4 cup chopped pecans or walnuts, toasted


Click on the link below for the instructions.


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Roasted Chicken with Apple Stuffing

Karen demonstrated to the Gilmore Park Church community kitchen a Roasted Chicken with Apple Stuffing which she will be preparing for the community meal the next day. The original recipe has bacon in it but Karen tries not to include pork in the meal as to respect the dietary restriction of some of the people who come for the community meal.


The stuffing is cooked separately and used as the base for holding the chicken instead of stuff inside the bird. This way of cooking the stuffing is more safe as we do not have to worry about the stuffing not cook through.

What I like about this recipe is that it uses chicken pieces instead of the whole bird.



  • 4 pieces of chicken legs or thighs
  • 6 cups cubed French bread
  • 2 tablespoons of olive oil
  • 1 red apple, diced
  • 1 medium onion, diced
  • 1 large celery stalk, diced
  • 2 tablespoons, chopped fresh sage or a sprig of fresh sage
  • 1 cup unsweetened apple juice
  • salt and freshly ground black pepper to taste

A few tips on preventing the apple from browning after cutting.

  • Use Honey Crisp apple.
  • Sprinkle the cut apple with canned pineapple juice.
  • Soak in lightly salted water.

Click on the link below for the instructions.


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U-Pick Apples at Apple Barn

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Updated 16 Sep 2009: For those interested in u-pick apple in Richmond BC, Cherry Lane Fruit Farm is the only place I know that offers u-pick apple.  Cherry lane is located at 2511 No.4 Road (enter off Beckwith Rd. behind Costco).  Cherry Lane Fruit Farm contact number is 778-833-3379.

It is more important to blog about apples now because this topic is time sensitive, you see. So, I am taking a one day intermission from the Atlanta series to blog about the apple season starting about this time of the year.


We know of a U-Pick in Abbotsford called Apple Barn. They have a website at The apple picking seasons started on Saturday last week and will last until mid to late October. If you had not experience picking your own apples before, you should plan to make your way there. It is great fun.


When we were there last weekend, only the Gala apples were opened for picking. Most of the other varieties will be available for picking starting next weekend. This was OK since my favourite apple is Gala anyway.


Since this was the first week and only Gala was available, there were not many people during this weekend. I think it would get a lot more busier starting next week. A few close family friends of ours went there early (the orchard opens at 10AM last weekend) and had practically the entire orchard to ourselves.


For the Gala apples, it costs $6 for 10lb. They don’t weigh what you pick. As long as you could fit all the apples in the 10lb bag, and that the handles touches, it’ll be $6. They also have 20lb bags which costs $10 but that was way too much for our small family. Next week, when they open to more varieties, it will costs a bit more. Check their website for their pricing. I figured that u-pick apples is about half the cost of what you pay for in the supermarkets.


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Apple Cranberry Crisp

The second recipe which Minoo shared with us in the Caring Place community kitchen was Apple Cranberry Crisp. This is a good way to include oats in a recipe. Oat is high in fiber and can help lower bad cholesterol and may reduce the risk of heart disease.


The Apple Cranberry Crisp is best served warm with some vanilla ice-creams. The apple goes really well with the cranberry. You may substitute the apples with peaches or cranberries with rhubarbs.



  • Approximately 1 1/2 cups oats
  • Approximately 1/2 cup flour
  • 2 to 3 tablespoons butter
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon and nutmeg
  • 1/4 cup honey

Fruit mixture:

  • a small can of cranberries (or 1/2 cup fresh cranberries, cooked)
  • 2 to 3 apples, thinly sliced
  • 1/4 teaspoon cinnamon
  • 1/4 cup honey

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Norwegian Apple Pie

Jean made two dishes in the Gilmore Park Church cooking club meeting. Her first dish is a Norwegian Apple Pie which is a crust less pie.

This pie is good for peoples who watch their cholesterol as it uses only egg white.


The Norwegian Pie is best served warm with some vanilla ice-cream.


  • 2 egg whites
  • 2/3 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 cup chopped pecans (optional)
  • 1 teaspoon baking powder
  • 1 cup diced apples


Click on the link below for the instructions.


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