Agriculture Reference
In-Depth Information
hot if you are careful.) I use a Villaware V200 food strainer
because I could get it for less than $50 and it came with the
right screen for my two favorite foods—applesauce and
spaghetti sauce. There are a number of strainers on the
market—including the classic Squeezo strainer—that will
also work fine.
• Peel and core the remaining apples, cut up into small
chunks, and add them to the pot as well. (I have a “Back to
Basics” Peel-Away apple peeler that peels, cores, and slices
quickly in a single operation. It costs less than $20 at a
cooking store.)
• Continue cooking on medium-high until the newly added
chunks are soft.
• Add sugar, lemon, and spices to taste. You will probably
need less than 1/4 cup of sugar per pint if you used some
sweet apples.
• Reduce heat to a simmer to keep the sauce hot while
canning.
• Pour the sauce into freshly washed pint or quart canning
jars, leaving 1/2 inch of headspace.
• Put on the lids and bands finger-tight.
• Completely submerge jars in boiling water in a boiling
water canner for 15 minutes for pints or 20 minutes for quarts.