Homemade Apple Sauce
I was feeling ambitious yesterday, so I made some Apple Butter, then some Garlic Jelly and what the heck, I still had some time… I decided to make some Apple Sauce. I should have stopped while I was ahead.
When I was done I turned the burner off, or rather I thought I turned it off, and actually turned it to high, where it cooked all night long. 7 hours it boiled on my stove. I was afraid to open the pressure cooker. It was bone dry. Boil might not be the right word, since it wasn’t really liquid anymore.
These jars were actually full when I started out. I used only the best spices and it tasted so good, the texture was perfect. Tomorrow, I get to start all over again. The entire batch ruined.
So, if you ever wondered what would happen if you boiled something all night long, wonder no more. Actually, the apple sauce doesn’t taste too bad as long as you don’t scrape the bottom of the jar.
I can’t wait to try my Garlic Jelly. Not only did I leave the garlic in the jar (instead of straining most of it out) but I used Ultra Gel to thicken the Garlic Jelly. I had made some last week that was incredible but I made it with liquid Pectin. My bad, it’s full of GMO’s! It didn’t even occur to me to check. I mean it’s for canning, it must be all natural, right? Wrong.
This might just be the answer to prayer… I’m going to try it out. By the time I get to the bottom of the package, I’ll either order more or find something else. What’s important to me is it’s GMO free.
Ultra Gel is a gluten-free, non-GMO cornstarch that can be added directed to any liquid, hot or cold, for instant thickening. The Ultra Gel Starter Kit includes one 16-oz pouch of Ultra Gel and one Ultra Gel Answer Book with 150 pages of easily prepared, delicious recipes. From dips and dressings to dessert, the recipes are friendly for chefs of all skill levels and include nutrition information and tips and tricks for special diets and make-ahead preparations.
Of special interest are the sections on Canning and Jams and Jellies. Since Ultra Gel can be refrigerated, canned or frozen without losing quality, there are plenty of recipes for bottled pie fillings and sauces. [Get Ultra Gel]
Did you know you can make your own Pectin? In fact, there are several methods. I’m going to try this method soon: Harvest: Making Your Own Pectin! Be sure to check out other recipes, too.
Apple Pectin: How to Make It, How to Use It, and Why I Don’t
Homemade apple pectin seemed like such a frugal and healthy idea – an all natural, chemical free alternative to store-bought pectin that I could make from apple scraps I would normally throw away.Brilliant, right?
Imagine my dismay when my experiment was a complete and total flop. Oh, my jam “set” just fine.After I had almost completely boiled it away, that is. And added way more sugar than I usually do.
She recommends using Pomona’s Pectin, but what about those nasty GMO’s? I won’t feed them to my family. We are using Ultra Gel. My jelly setup just fine. So, we shall see.
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