I’m still trying to figure out how to make preserves. So, following the half-success (hey, they got into the jar) of the roasted yellow peppers I decided to make applesauce. This is easy for me because I’ve been making it since childhood. I can make it while half-asleep.
The part that I don’t find easy is the ‘preserves’ part. I can sterilize jars, I can sterilize lids, I can add put the hot applesauce into the jar (although I want to get a canning funnel to make this easier and less messy). But somehow I can’t get the jar to seal. I’ll just have to make pancakes for this sauce, and then I’ll bake some things. Applesauce tends to be a good fat substitute in baked goods.
I must go and get more apples! When I buy them especially for this purpose they’re 50% so that’s a pretty good deal. Eventually I’ll get this preserving thing. Right?