Apple sauce with a touch of nutmeg and vanilla

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Apple sauce with a touch of nutmeg and vanilla

Production: 10 – 250ml. Jars
Preparation: 30 Minutes
Cooking: 20 Minutes
Canning (boilling bath): 15 Minutes

The apple sauce is a staple for pastry lovers but it is also a tasty condiment on bread, muffins and Skone. It can also be used to accompany many recipes for grilled pork, poultry and even some fish.
When the apple season is in full swing, it’s time to stock the pantry.

Preparing a basic apple sauce is very simple. The only real challenge is preparing the apples. Buying a tool to peel the apples will be a very good investment for any production of 10 or more pots. There are many models easy to find in stores or on ebay.

In our recipe we have added a touch of nutmeg and vanilla. Feel free to experiment with your favorite spices. Some suggestions: Cinnamon is the ideal complement for apples, mace gives the flavor of a delicate taste of nutmeg and hot pepper create a suberb sauce to accompany roast pork etc. ….

Apple sauce with a touch of nutmeg and vanilla

Apples – [10 lbs.]  (4,5 Kg.)
White Sugar – [1 cup]  (250 ml.)
Ground Nutmeg – [1 teaspoon]  (5 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Lemon juice  – [1/4 cup]  (65 ml.)

1- Prepare a large bowl of cold water and add the lemon juice to it.
2- Peel, core and slice apples. Place in the water.
3- Remove the apples from the bowl and drain.
4- In a large pot, cook the apples over medium heat for 3-4 minutes.
5- When the apples start to disgorge their juice, increase heat to high.
6- Stir regularly until apples are tender.
7- To produce an apple sauce, put everything in a blender or food processor to create a puree.
8- Add sugar, nutmeg and vanilla. Simmer for more 2 minutes to dissolve the sugar.
9- Pour into jars and process for conservation.

– – – Home Canning process – – –
15 minutes in a boilling water bath
– or
8 minutes of pressure canning under 6 lbs of pressure