Time To Get Saucy

As we have been using sauces in stock I am looking at making my own rather than buying in, today was Apple Sauce day, its not something I like or eat but Martin loves Apple Sauce with his pork, I worked out we roughly go through 3-4 jars a year.

The apple trees that I planted last autumn I removed the young fruit from to give them the chance to become established, there is an old apple tree in the garden it hasn't produced a lot it is bad need of a decent prune.

I bought a tray of apples from the wholesaler's £1 to go with them

First wash your apples, then sterilise your jars, I am using the Kilner clip jars, 

The rubbers taken off are put into boiling water

 then the jars are popped into the oven

My oven is on and hot all the time in the Rayburn

Next I chopped up the apples skin core and pips 

 Added them to a large pan which has 1/2 inch of water at the bottom to stop them catching

 cook them down stirring until they are soft

 Then put them through the moulin to separate the skin and pips, if you haven't got one push the mixture through a coarse sieve

 return to the mixture to the pan add a couple of tablespoons of lemon juice and sugar to taste, put back on heat and simmer until thickened about 10 mins

 the skin and bits that are left over will go to the chickens later

once simmered take the jars out of the oven put the rubber rings on

fill with apple sauce tap the jars on the work top to dispel any air

 close up the jars, they now need to be processed to dispel any bacteria, I was doing hot water bath method with these, place folded t-towel in the bottom of a pan

 place your jars on top make sure they are not touching

 fill with water the water must cover the jars by a couple of inches

Bring to boil and boil for 20 mins

 lift out the jars and leave to cool

Once cool check the seal, undo the spring and lift the jar by the glass lid

If a good seal has formed the lid should stay on if the lid is loose on any keep in the fridge and use it first. With a good seal and after processing store in a place away from direct light and it will keep for a couple of years.

If you don't want to process the sauce then once thickened leave to cool, pour into ice cube trays once frozen tip into a freezer bag or container then you can defrost small amounts as needed.

I have some sauce left over and that is going into the dehydrator as fruit leathers, I didnt use all the apples whats left will be dehydrated as apple flakes, will show you on my next post along with the tomato ketchup I will be doing next. :-)