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
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
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
- 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.
Peppers
Dutch Oven Venison Stew
Drying Tarheel Bean Seed
Viviane's Autumn Rice Crispy Treats
