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| I have only ever used ball blue book canning recipes and followed the exact instructions.Then 3 years ago when I took my pressure canner into my extension office to be tested I got to talking to the nice lady and she told me that there are other sources of safe canning recipes. Long story short she gave me a small pamphlet on canning fruit and one on tomatoes. The one on fruit had a recipe for cinnamon applesauce. My family loves the applesauce with cinnamon and I'd like to make it again. unfortunately I cannot find that pamphlet! I went back to my extension office to have my canner tested again and the woman that gave the pamphlet to me no longer works there. And of course no one else knows what pamphlet I'm talking about. Can I just add cinnamon to taste or does anyone have an approved cinnamon applesauce recipe? |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Tue, Sep 3, 13 at 23:31
| You can add cinnamon, nutmeg or other spices and sugar to taste. There are no safety issues. Just keep in mind that too much will turn bitter on the shelf. Make a note of how much you add this year and then adjust accordingly next canning season. Carol |
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| Odd, but I add cinnamon to Apple Butter, not to applesauce. I like my sauce a little on the tart side and rarely even add sugar. But this one is from U of Illinois extension if you are looking for an extension office recipe: Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and Jonagold (as well as many others) produce good results. 8 large apples, peeled, cored and cut into thick slices Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. Yield 5 to 6 cups. To make unsweetened applesauce: omit added sugar and select a naturally sweet variety such as Golden Delicious, Red Delicious or Gala. To Freeze: Increase spices to twice the indicated amount, as they lose flavor during freezing. Refrigerate until chilled. Pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Can be frozen for up to one year at 0°F. To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year. |
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- Posted by readinglady z8 OR (My Page) on Wed, Sep 4, 13 at 2:03
| I saw that document. It looks like it hasn't been updated. Pints are now processed 15 minutes, quarts 20 for BWB. Below is the link to current processing times for both PC and BWB. Carol |
Here is a link that might be useful: How to can applesauce
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| Carol, thank you for catching that, I would have guessed all extension websites were fully updated and didn't notice. Live and learn. |
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| You can add things like nutmeg, cinnamon, etc, according to your taste. They should have no bearing on safety issues. About Cinnamon: I personally don't like powdered cinnamon. One, it has very little flavor. Two, probably no genuine cinnamon. And 3; it makes everything look like murky, muddy. So I prefer cinnamon stick. After I am done cooking, I just discard them. |
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- Posted by readinglady z8 OR (My Page) on Wed, Sep 4, 13 at 12:28
| Extension websites are wonderful resources but I've learned to double-check things such as date of most recent revision (when available on the document) and processing times. It's a sad fact that with reductions in budget and staff this is one of the areas that often is neglected by Extension services. Carol |
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- Posted by rosegarden3 5 (My Page) on Wed, Sep 4, 13 at 20:34
| Thank you so much for all the replies! I'll be making applesauce tomorrow! |
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