Table of contents
- Ingredients
- preparation
When the apple harvest is big again, it is a good idea to boil applesauce. Filled into a couple of pretty screw-top jars, the delicious mush will keep for a year. So you can make the apple sauce in advance.
For about. 700g apple sauce you need the following in addition to screw-top jars and kitchen towels:
Ingredients
- 1 kg of apples of your choice
- ½ pc lemon
- 300ml of water
- ¼ ST vanilla bean
preparation
Sterilize screw-top jars and lids in boiling water for about 20 minutes and then drain on a clean kitchen towel.
Peel the apples, then quarter them and cut out the core. Then cut the apple slices into small pieces and put them in a saucepan.
Halve the lemon and press the juice through a sieve. Halve the vanilla pod and add the pulp.
Add water and cover everything for approx. Boil soft for 10-15 minutes. Then finely puree the applesauce and fill into the screw-top jars. Make sure that approx. Leave 1cm free to the edge. The edge should also be clean, otherwise no vacuum can form.
Tip:
Taste the applesauce and add some sugar or sugar alternatives, depending on your taste.
Place a kitchen towel in a saucepan and place the closed jars on top. Then fill up with water. The glasses should be at least 1/3 covered.
Tip:
The glasses don't rattle on the floor thanks to the kitchen towel.
Now everything at approx. Boil down at 90°C for 45-60 minutes.
Remove the jars and place them upside down on a clean kitchen towel. Let cool down well.
Tip:
Applesauce can also make a very good one applesauce cake bake.
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