In addition to the nectarines, I also got a three-pound bag of Jonathan apples.
I decided to make applesauce/pie filling. Nom.
So making applesauce is easy as pie.
Cut up the apples into chunks. In a saucepan, put some water, and the apples. Put in cinnamon and sugar to taste. We like tart, so we don’t put as much in. For a deeper flavor, you can add butter or vanilla, or a spice blend like Penzey’s Apple Pie Spice.
Some people like the peeler, corer, slicer contraption here,
But damned if I can get this thing to work on softer types of apples.
So simmer your apples and spices until soft. Mush them up to your desired chunkiness. I like some pieces, so I use a potato masher. You can put in a blender or food processor for smoother applesauce.
I pressure canned them, processing for 25 minutes.
See? Easy peasy.