I’m back with you after a long break to talk to you about conservation, more specifically the applesauce storage. The apple trees have been generous this year, and if you have varieties of apples that can be stored (apple for keeping) such as the pippin, you can simply store them for several months in a cool, ventilated place by spreading them out in crates and taking care that they do not touch each other.
If like me, your apple tree gives you apples that you cannot keep them for long, you will have to think about transforming them. With us, compote is a very good option. Once put in jars and sterilized, the compote obtained can be kept for 1 year in a cool place. But you can also dry them to make apple chips or in smaller pieces to add them to your gluten-free granolas.
I took pictures of the realization of my jars of applesauce step by step. Here’s how to do it.
How to prepare applesauce?
Peel the fruit
We start by peeling the apples, an activity that can be particularly tedious if you have 20 kg of apples (or other fruit) in front of you. This year I switched to the electric fruit and vegetable peeler and I saved a lot of time!
The one I have can be used on other fruits or vegetables, even if they are not round or uniform.
Save the healthy apple peels and cores for another recipe I’ll post soon. If you don’t peel all your apples at once, you can freeze the peelings to use them later to make zero waste apple jelly..
Cut the apples
Cut the apples into pieces of similar sizes. Then sprinkle them with squeeze of lemon juice so that the apples do not darken. The lemon also acidifies the preparation and improves conservation.
Then fill your casserole or Dutch oven to start cooking. At this point you can add sugar or not, if your apples are very acidic it may be worth it. You can also add vanilla or cinnamon.
Depending on the fruits that I have at the same time in the garden, I also prepare apple/peach, apple/pear and apple/fig. Knowing that I always put 90% applesI find that you can smell the other fruits very well, taking over.
Bake your apples
Cook your apples, if they are very juicy do not add water, if on the contrary they are dense you can add a little water. Cook over low heat, you start with a lid on the casserole and once the pieces of apples are tender, you can remove the lid and let the water evaporate. Remember to mix regularly.
Blend the apples
To obtain the compote consistency of your choice, you can mix or not. For the sterilization I prefer to mix well to avoid as much air bubbles as possible. Afterwards, if you pack well, it also works with compote with pieces. Make to your liking and your uses. Think about how you are going to use it, in the bottom of a pie? To be enjoyed for dessert or in the composition of a cake.
How to sterilize applesauce?
Apple compote in jars
Once you have gotten your compote piping hot, you pour it into your jars. The capacity of the jars will also depend on your use., with us it is 750 ml the family has 3 people. You will have taken care beforehand to sterilize your jars in boiling water, as well as the rubber seals. Install your rubber seals on your jars before pouring the compote, it’s easier.
Fill the jars up to the max mark, leave about 3 cm free. Thoroughly clean the edges of the jars and close immediately.
The jars in the sterilizer
Arrange the jars of compote in your sterilizer or casserole dish, and cover with water. It must arrive above the jars, at least 2 cm of water above. Then bring to the boil and sterilize for 1 hour. Today’s electric sterilizers run the program on their own, allowing them to run and stop without having to watch them. That’s what I own.
Allow the water in the sterilizer to cool before removing and drying the compote jars.
Check the closure of jars of applesauce
Test the tightness of your jarsopen the metal closure without touching the seal and try to open, if the lid stays in place it’s wonEverything is going well.
Note the content and the date of completion of your compote jars and store them ideally in the cellar, in a cool place if possible.