How ‘Bout Them Apples?

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.

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