Thursday, 27 August 2015

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. :-)




21 comments:

  1. I didn't know about the processing, love learning something new xx

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    1. Processing is an important part and really isn't difficult and you don't need fancy equipment :-)

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  2. Great tutorial Dawn, lots of pictures to make it understandable. I have to replenish my Kilner Jars and seals then the fun can begin. I am with Martin regarding apple sauce, I love it.

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    1. I buy jars by the case as I go through so many and they last for ever, the seals are so cheap to replace, look forward to seeing what you are preserving :-)

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  3. This is great Dawn, thanks so much for your posts on sauces etc. It's something I want to try more of in the future, I've just been scared about doing it wrong and making people poorly! I bet this apple sauce is lovely! :-)

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    1. Its all easy and common sense, you are just doing on a small scale what the manufactures are doing on a large scale different fruit and vegetables need different proccesing times a search on the internet and you will find the info :-)

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  4. I will let you have some Damsons when they are ripe, but they are late this year and they seem to be ripening at different rates and I have lost a lot to splitting.

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    1. Damson wine Damson Gin yes please :-)

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  5. We don't eat apple sauce but it's a great way of using up surplus apples if you do like it. My Kilner jars have started to smell, I think it's the seals, I'll have to buy some new ones.

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    1. Try giving the seals a good boil and see how they come out, they dont cost a lot to replace Wilko's and The Range often have there preserving stuff on sale come Autumn so might be worth checking them out if you are in the vicinity :-)

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  6. Another great tutorial. I have been reading up on things since your last post.

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  7. I love applesauce. My son and I would go through your three or four jars a year in about two days :)

    Nice step by step walk through too Thank you!!!!

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    1. Martin only eats it with pork although given a chance he would eat pork every day :-)

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  8. It's not something either of us eat here or the boys so I don't make it but I enjoy seeing other people make it xx

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    1. I just dont like cooked apple although if its in cakes it ok :-)

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  9. Great post Dawn..and the last one too. Maria xx

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  10. Very informative, thank you. Having just 2 new young apple trees we don't have enough apples this year, hopefully we will next year.

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    1. If you know any one with apple laden trees bag a few and give it a go :-)

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  11. I am a freezer kind of person, but it is all tasty isn't it!! xx

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