Applesauce fruit blends
INGREDIENTS
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I sterilized 5 pint jars/500 ml in boiling water for ten minutes before making each applesauce fruit blend. The sealing discs and bands were sterilized the same way just prior to putting the filled jars in the waterbath canner.
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The water amounts in these recipes range so the sauce can be made thicker or thinner. Generally, you want the water to come about half way up your fruit in the stock pot.
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If you don't can, these blends could easily be popped in freezer containers and stored for several months in icy happiness.
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Here's how I made them:
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BLUEBERRY APPLESAUCE
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5 lbs apples, cored, quartered (skins on)
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2 cups blueberries
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2-4 cups water
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STRAWBERRY APPLESAUCE
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5 lbs apples, cored, quartered (skins on)
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3 cups strawberries, hulled
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2-4 cups water
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PEACH APPLESAUCE
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5 lbs apples, cored, quartered (skins on)
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2 lbs peaches, pitted, sliced (skins on)
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2-4 cups water
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