How to make and preserve applesauce

Now that it’s fall, it’s apple season again. Apples seem to come all at once and then are gone before we’re ready for them to leave. They make fall and winter side dishes as well as desserts. Unfortunately fresh apples don’t stay fresh long and even frozen apple slices can sometimes be a hassle and less than desirable when thawed. One of the most popular ways to consume and preserve apples is making applesauce. It’s simple and easy.

To make applesauce for canning:

Clean, peel (optional), core and quarter apples.

Boil apples in 1 to 2 inches of water either on stovetop or in oven.

Remove apples from oven when desired texture/softness is achieved.

Blend apples in blender until applesauce consistency is reached.

Pour applesauce into hot, sterilized canning jars.

Add hot, sterilized lids and rings.

Put jars into large pot and cover jars with 1 inch water.

Boil water for 20 minutes.

Remove jars and let cool.

Label jars with date and store in cool dark place.

How to preserve pears

As fall rolls around, so do fresh pears. Pears make a fall and winter fruit to serve as side dishes and desserts. Eating canned pears bought from the grocery store is not the same as eating home-canned pears. Instead of having all the unhealthy preservatives and added sugar, canning fresh pears at home provides a way to eat healthy. Also, fresh canned pears can be added to other recipes, particularly desserts or just served plain on the dinner table.

To preserve pears:

Clean, peel and quarter pears.

Add quarters to cold water mixed with lemon juice or citric acid to avoid oxidation and discoloration.

Add sugar, water and desired spices to large pot and bring to boil.

Transfer pear quarters from lemon juice to sugar water.

Boil for 5 minutes.

Strain out pears and pack into sterilized canning jars.

Add remaining pear juice to jars leaving 1/2 inch at top of jar.

Put jars into pot and cover with 1 inch of water.

Boil for 20 minutes.

Remove jars and let cool.

Label with date and store (up to 1 year) in cool, dark place.