I made apple-blackberry (right) and apple-cranberry (left) sauce today. I never tried canning before, but it was fun! Can you believe this projaholic never went there? I followed directions as best I could from a Sunset book I had laying around from the 1970s.
Now, to do the dishes....
4 comments:
Nice mess!!! I wish I could sample your project :)
It had all the excitement of a science experiment
Once you get yourself all set up, it's really not much work, is it? Our (local) friends and family got peach and strawberry jam this year. I wasn't going to send any to the out-of-towners given the expense of shipping, but I might just.
yeah, it's not much work at all, depending on what you make. The more washing and peeling involved, the more time consuming, I suppose. I gave a few of these away, but I didn't make a whole lot.
Now I'm looking at library books and they all say DO NOT ALTER RECIPE and almost all the relish and pickle recipes contain tons of sugar. So that's a pain, if making the food healthier was one of the goals. They universally say canning fruit without sugar is OK if you don't mind a weird texture or color. So time will tell if my applesauce turns a weird color or texture...depending on how long the jars last. I ate all the ones I kept...excellent dessert with cool whip.
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