With the help of Diane Paul and Lucy Bergin, I was able to can 31 quarts of applesauce and 1 quart of apple juice. I pulled the apple juice from the peelings and cores of the apples, using my steam juicer. I can later go and make apple jelly in the winter, when there's nothing else to do. :) It's pink because I put candy red hots in it to make it a little cinnamony.
2 comments:
That's a lot of applesauce. When I make mine, I leave the peelings in, as it gives the applesauce a nice pink color.
We did our applesauce just this past Tuesday. My mother-in-law and I worked our little patooties! We canned up 36 quarts and 39 pints. I am set, so is she, we gave some to my mom, and to her mom. One hard day of work for a full year of food. I love that!
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