Cricket
Ridin' The Range
For years I just used a small rack that came out of a toaster oven or some such. The one utensil I wish I'd gotten years before is a jar lifter-love it! Bon, does your pressure canner have a relief valve? I think a lot of the blow ups you used to hear about were before they had those. Broken jars--I get that rarely, but I reuse jars for years. Don't believe it's as apt to happen with new ones unless you really change temps too quickly or bang them. Applesauce seems to be my most valued canned item--use it for everything from the following recipe, baking, marinades, and just plain eating.
This recipe is from Kerr's canning book. It reminds me of A-1 steak sauce.
Apple Ketchup
1 C sugar
1t pepper
1t cloves
1t dry mustard
2t cinnamon
1T salt
2 onions, chopped fine
12 apples
2 C cider vinegar
Mix first 6 ingredients, then add onions. Wash, core, and cut apples into quarters. Put in a saucepan and cover with boiling water, simmer until soft, water should be almost gone. Rub thru a fine seive (I use a food mill) and for each quart of pulp, add the spice/onion/ sugar mixture. Blend, add cider vinegar, bring to a boil and let simmer 30 min. Process in boiling water bath for 5 min.
This recipe is from Kerr's canning book. It reminds me of A-1 steak sauce.
Apple Ketchup
1 C sugar
1t pepper
1t cloves
1t dry mustard
2t cinnamon
1T salt
2 onions, chopped fine
12 apples
2 C cider vinegar
Mix first 6 ingredients, then add onions. Wash, core, and cut apples into quarters. Put in a saucepan and cover with boiling water, simmer until soft, water should be almost gone. Rub thru a fine seive (I use a food mill) and for each quart of pulp, add the spice/onion/ sugar mixture. Blend, add cider vinegar, bring to a boil and let simmer 30 min. Process in boiling water bath for 5 min.
