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Sterilising Jars & Aromatic Apple Sauce

Image by Rebekka D from Pixabay

Every year my mum gets a generous supply of apples from a friends tree. This year perfect weather conditions ensured a bigger glut than usual. After many crumbles, pies and chutneys she has had too much of a good thing. Offering me the last box I graciously accepted.

Not wanting to see any rot and go to waste, this morning at 6am I sat peeling and chopping apples. I decided to make a large pot of apple sauce, which I could store in sterilised jars and use at my leisure.

Sterilising Glass Jars

Image by Luisella Planeta Leoni from Pixabay

Jams, chutneys and preserves are a fantastic way of storing large amounts of fruit and vegetables. An essential element is sterilising your jars, so bacteria can’t spoil your product. The easiest way to do this is wash your jars in warm soapy water. Rinse but don’t dry. Stand on a baking tray and place in a preheated oven at 160°C/Fan 140°C/320°F/Gas Mark 3. Heat for at least ten minutes to sterilise.

Easy Apple Sauce

I love a kitchen filled with the warm sweet aroma of simmering apples. Once peeled, cored and chopped I place them in a pan with a 1/4 cup of brown sugar, a tbsp lemon juice, a tsp cinnamon and a dash of boiling water. Simmer them until soft and the liquid has reduced, approximately 10-20 minutes depending on the amount of apples. You can mash or put through a sieve if you want smooth apple sauce, but I leave the apples in chunks and then I can always puree later if required. Leave to cool slightly before adding to the sterilised jars, just removed from the oven. Seal and leave to cool. Unopened homemade apple sauce will last for 12 months. Once opened use within a week.

Author:

A professional and creative writing graduate and proofreader. Hobbies include: reading, writing, walking, cycling, theatre, cooking, baking, arts, crafts and culture. An avid volunteer within the arts sector and supporter of improving mental health. Favourite quote: creativity is contagious passion. (Einstein)

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