Some More Autumn Harvesting...

Autumn Spice Applesauce by Trish

Approximately 3 lb. apples
3 cups sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
Dash of salt

Good size tbsp of molasses
3/4 cup water or fresh apple cider

Fill Crock-pot 3/4 full with peeled, cored and sliced apples. Add the remaining ingredients and stir until evenly mixed.  Cook about 3 hours, mash down. To can the applesauce, pack into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

Onions & Shallots


Apple Plum Butter
Ingredients:

• 2 pounds tart apples, peeled and quartered
• 2 pounds plums, pitted and quartered
• 1 cup water
• 3 cups sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice

Directions

1. Place apples, plums and water in a large kettle; cover and simmer until tender, about 15 minutes. Cool. Puree in batches in a food processor or blender; return all to the kettle. Add sugar and spices. Simmer, uncovered, for 20-30 minutes or until thickened, stirring frequently. Cool completely. Pour into jars. Cover and store in the refrigerator for up to 3 weeks.  To can jars: pack apple-plum butter into hot jars leaving 1/4-inch headspace and process in a boiling water bath for 10 minutes.

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