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Applesauce / Rhubarb sauce Recipe

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This recipe for Applesauce / Rhubarb sauce, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty & Pat Roylance
Added: Wednesday, November 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs apples (tart is best)
2 tabl cinnamon ( to taste)
2 cups water
pinch of salt
1 1/4 c white sugar ( to taste)
Lemon juice optional

Directions:
Directions:
Wash apples, quarter, core, and remove all bruised or decayed parts. If fruit is to stand several min. then drop them in salted water to prevent discoloration and then rinse in clear water before cooking. In a large cooking pot, put the apples in and the water. cook until soft. then press through a sieve, or Folley food mill. This removes the skins. It is best to cook with the skins on as it releases much flavor and nutrients. Now add sugar and cinnamon and bring to boil. Cook for 3 min. Pack into clean jars filling up to rim and then clean rim and band a and process 25 min in a boiling water bath. If using Rhubarb wash, clean, cut, and cook the same. Then the rhubarb will be mushy. Add the sugar and the cinnamon, cook again 3 min. bottle the same.

 

 

 

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