What? Applesauce is exciting? Raves are pouring in...just look at this: From mom Nicole and her 10 year old.
He actually said these words; "Mom, this stuff is stomach heaven!"
Then our assistant Dee called to say “My neighbor who can’t eat a thing loved the applesauce…”
Ok, so what did I do?
BAKED APPLESAUCE WITH A SLURRY OF BERRIES
Wash organic apples. Remove the stems and the funky remains of the flower on the bottom end of the apple.
Put them in a pyrex dish, whole, and bake uncovered at 350 for one hour.
Now put the apples through a manual or electric food mill. All the non-edible bits will be magically removed and you will have very thick pureed apples.
Put them in a pot on top of the stove. Add up to 2 cups pure fresh water. What does that mean? Well, if you have a lot add 2 cups, and if you have a smaller amount add one cup. But the idea is to be able to stir the applesauce easily. It should not be too dense. Bring to a boil, on low heat so it does not pop and spurt on you.
While its coming to a boil, wash raspberries, blueberries and blackberries. Put them in a saucepan, turn heat to low and coarsely mash with a potato masher. Add about 2 T. of lemon juice and 1 T. of organic sugar. Taste and adjust. What? Adjust? Well, berries vary in sweetness and tart/sweet slurry is what you are after. You can do it. Don’t worry.
Now, take your hot sterilized 8 oz. jars and add ¼ t. of citric acid. Fill jars with applesauce 3/4 full. Top off with berry slurry to ½ inch below the rim. Gently stir all air bubbles out and clean rims. Top with hot lids and process 15 minutes … or just fill your jars and refrigerate them if you don’t want to can…
You will never go back to store bought applesauce ever…this is so superior.