Friday, September 9, 2016

Homemade Blackberry Applesauce #Recipe

by Angie Ouellette-Tower for photo DSCF8000_zpsigszztgx.jpg

Blackberry Applesauce

Homemade applesauce is a staple in my winter storage fruit cellar.  I love the many dishes and desserts that can be made from applesauce, even smoothies (click HERE to view this smoothie recipe: Applesauce'n Celery Smoothie).  This year I decided to blend add an extra flavor/fruit to my applesauce: blackberries......and what a SUCCESS!!
(If you would like to make plain Cinnamon Applesauce then click HERE)

by Angie Ouellette-Tower for photo DSCF7994_zpsxatnuizk.jpg

Begin by making blackberry juice:
3 cups blackberries (washed & drained)
1 1/2 cups water (preferably filtered water)

In a medium size saucepan, combine the blackberries and water.  Bring to boil and then turn down the heat to low and simmer for about 30 to 40 minutes.  Strain out the seeds (see picture below).  Compost the seeds and once the juice has cooled - pour the juice into an airtight container.  Place in the fridge until later (until tomorrow).

by Angie Ouellette-Tower for photo DSCF7995_zpslzc36d9e.jpg

Now it is time to make the applesauce
1 "six quart basket" of apples (washed, drained & cut in half)

about 2 to 3 cups water

Place the prepared apple halves in a large stock pot and add the water (the water will NOT cover the top of the apples - the purpose of the water is to prevent the apples from burning and to add a little more fluidity to the sauce).  Place the stock pot on a burner over medium heat until you see the water at the bottom start to boil - then cover and turn down the heat to simmer.  Simmer for 1 hour - stirring occasionally.

Allow the simmered apples to cool (I usually simmer the apples at night and remove from the heat and let them cool overnight).  After the cooked apples have cooled you will need to use a food strainer ( click here to view the food strainer that I use).  This strainer will remove the skins and seeds from the sauce.  Continue adding the cooled & simmered apples until they have all been squeezed through the food strainer.


 Now your applesauce should look like the picture above in the plastic container at the bottom of the picture - all skins and seeds have been removed. 


Finishing the applesauce

The applesauce from the step above

1+ cups sugar (or to taste)

 2+ tablespoons cinnamon (optional)

Juice from 1 lemon

Blackberry juice that you set aside in the fridge from yesterday

You should have about 10 cups of applesauce.  Now add the sugar, cinnamon, blackberry juice and lemon juice - stir.  Bring to boil over medium heat and then turn down and simmer for 45 minutes to an hour (IMPORTANT - Make sure that you stir often).  (Your sauce should resemble the picture below).  While the sauce is simmering you should gather your canning jars, lids and rings (you will need about 8 pints). (see Canning Basics - Jar Sizes). Also, gather all other canning supplies: (see Other Canning SuppliesStart the water boiling for Jar sterilization: (see Sterilizing Jars & Lids) .   Taste the applesauce - you might want to add more sugar.

by Angie Ouellette-Tower for photo DSCF7997_zpsvkp4mmuo.jpg

By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar).  Ladle the applesauce into each jar making sure not to go above the bottom of the threads on the jar.  Continue filling until all of the applesauce has been used up.  Wipe the rim of each jar with a damp cloth making sure that any sauce residue is gone (any residue left on the rim can stop the jar from sealing).  Place a sterilized lid on each jar and then tighten a ring on each jar.  Place all jars in a "Water Bath Canner" and process (boil) the filled jars for 20 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
After boiling for 20 minutes remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.

by Angie Ouellette-Tower for photo DSCF7999_zps5inpagcw.jpg


by Angie Ouellette-Tower for photo DSCF7996_zpsswpqxrmm.jpg

In the picture above you will see the regular cinnamon applesauce on the left and the lovely deep red blackberry applesauce on the right (in the picture below the cinnamon applesauce is on the right and the blackberry on the left - beautiful colors)

by Angie Ouellette-Tower for photo DSCF7998_zpstylawwnm.jpg


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