THE PLANT-BASED COMMUNITY COOKERY SCHOOL
Apple sauce is a good way to use up and store any surplus apples at the end of the year. If you use the canning method it will keep for a year!
Any leftover apples
1: Peel, core and quarter enough apples to fit in a large heavy based pan
2: Place a cup of water in the pan and add the apples
3: Place the lid on the pan and set the heat of the hob to high
4: The apples are ready when they are soft and mushy (check after 20 minutes)
5: Mash the apples with a potato masher or in a food processor, adding water if necessary until you have a loose paste
6: The sauce can be stored in clean jars in the fridge for a week, or the canning method can be used
To can the apple sauce, special canning jars and lids can be bought online, or recycled jars can be used but are not as reliable in creating the vacuum necessary to preserve the sauce
1: Sterilise the jars by placing them in an oven set at 100c for at least 10 minutes
2: Let the jars cool slightly then pour in the apple sauce leaving a couple of centimetres gap at the top
3: Making sure the lip is clean, screw on the lid loosely to allow for expansion
4: Line a large heavy based pan or preserving pan with a tea towel and half fill with water
5: Lower the jars into the pan and fill with water until jars are covered
6: Bring the water to the boil and boil for 15 minutes
7: Turn off the heat and leave the jars for 10 minutes
8: Take the jars out of the pan and leave to cool. You should hear the lids pop. This means the process has worked!
9: If the jars don’t pop store the jar in the fridge and use the sauce within a week
photo source: pixabay
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