Home Canning Tips for Apples, Peaches, and Pears
Canning
applesauce is a very good way to preserve apples. It can be used to
complement many other foods as well as being a good food for babies
too.
You can serve
applesauce so many ways. Some suggestions are:
- applesauce and cream
- applesauce and cottage cheese
- applesauce on pancakes
- applesauce on a fresh slice of bread
- apple betty made with applesauce
- warm applesauce and vanilla ice cream
- you can even use applesauce in some baking recipes, such as cookies and cakes.
3 tips that may help you speed up the applesauce:
1. Use a commercial french fry cutter to cut up the apples before cooking.
2. Attach a little motor or electric drill to your food mill to speed up the saucing process.
3. Use a wide funnel when you pour the applesauce into the jars - helps not make such a mess.
Processing peaches and pears is very rewarding. If processed correctly these fruits looks so pretty in the bottles which, of course, makes them enjoyable to eat. They are delicious to eat alone or with other foods. They can even be blended for a very good fruit drink and then the left overs frozen into homemade popsicles!
3 tips to help in the process of home canning peaches and/or pears:
1. Using a metal strainer - fill with fruit and then immerse in a pan of boiling water for a few seconds (depending on how ripe the fruit is) to make the skins come off easily.
2. After skinning the fruit, cut in half. Take out the pit (for peaches) or the core (for pears) and put the fruit in a bowl of cold water with ascorbic acid, or citric acid, or some lemon juice. This will keep the fruit from turning brown before you are able to put it in bottles.
