Homemade Applesauce Friday, Mar 16 2012 

This past Fall, I was able to get a lot of apples, and make tons of applesauce! I meant to blog about it, and kinda forgot until now. So, better late than never? Now you’ll know where to come for a tutorial on making applesauce next Fall! 🙂

First you start with a cutie baby…. and apples. 🙂

Wash your apples, then set your husband and friend to work, cutting them in quarters!


Fill your pots with apple chunks, and add just a little bit of water at the bottom of the pot (1″or less). The apples will make water of their own, so you just need enough so it doesn’t stick at the bottom before they do. Let the apples cook on medium heat until completely soft, stirring occasionally.


Place apples through a sieve, to squish out the applesauce and separate out the seeds and skin. If you don’t have one of these, you’ll need to peel/core your apples before cooking them, then putting the cooked apples through a blender or food processor to puree. A  lot more work, which makes using one of these so worth it if you plan on making applesauce regularly!

It’s a fair bit of work to push through the applesauce…. yummy applesauce! So worth it! 🙂


Oooooooh la la! Sooooooo good! Once it’s pureed, you can eat plain, or add cinnamon and sugar. I add cinnamon, but never sugar as I like its own natural sweetness.


Applesauce freezes really well, or you may can it using the hot water bath method. I like canning mine as I don’t have tons of freezer space.

I looove the sight of canned goods! 🙂  This Fall I canned applesauce, apple juice, carrots, and pumpkin. We’ve been enjoying it!

How-to can dry beans Friday, Sep 2 2011 

Here is a guest post by my friend, Samantha R! I want to start doing this soon, as it’s a great way to have quick beans for a recipe, salads, etc. I like to soak/cook my own beans, but I don’t often think of it ahead of time. Canning from dry like this is a great idea! Thanks for sharing it, Samantha. 🙂


Canning Dry Beans:

 Ingredients for each quart jar you make:
1 1/4 cups dry beans to each quart jar (pintos, red and black work best)
1 tsp salt

Things you will need:
Pressure canner
1-qt. canning jars
Canning lids and rings
Jar lifter

Clean/rinse your beans. Pick out any beans that are odd looking or discolored or just plain don’t look good. 😉 Add 1 tsp of salt per quart to the canning jars, if desired. Fill the jars with beans and water, leaving 1 inch of head space. Center the lids on the jars so that the seals are in contact with the rims. Screw on the lids to fingertip-tightness, being careful not to over-tighten.

Place 2 to 3 inches of hot water in the pressure canner. Using a jar lifter, place the filled, closed jars on the rack. Securely fasten the pressure canner lid while leaving the vents and petcocks open.

Place the pressure canner on the largest burner and heat on the highest setting until steam flows freely from the vents. Continue to allow the steam to flow for 5 minutes, then place the weight on the vent port or close the petcock.

Set the timer for 90 minutes when the recommended pressure (15lbs) has been reached. Turn off the heat after the timer goes off, and remove the canner from the heat source.

Allow the canner to depressurize. Open the petcock or remove the weight when the pressure is at zero. Allow the canner to sit and cool for 10 minutes before unfastening and removing the lid. Be careful as you remove the lid, and divert any steam away from yourself.

Remove the jars from the canner with a jar lifter. Do not tilt the jars when moving them. Set them on a dry towel to cool. Allow the jars to cool for 12 to 24 hours before testing the seals.

Some people don’t recommend canning dry because they are worried about too much expansion and thus the pressure popping the lids off later on. However, if you are careful to not put more than 1.25 cups, all should be well. I don’t even soak mine the night before, and I’ve never have had an issue.


Samantha R is into photography, and takes beautiful photographs! Feel free to check out her sites, to view her pictures as well as the options to purchase some of them:

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