Foodie Paradise: Lemon-Scented Applesauce

Try this recipe for lemon-scented applesauce, courtesy Chef Elissa Rubin-Mahon of Relish Culinary Adventures in Sonoma County, California. Rubin-Mahon likes Gravenstein apples, an early heirloom variety, for their texture and rich, bright flavor.

| September/October 2010

  • Chef Elissa Rubin-Mahon makes a wonderful variety of artisan preserves.
    Photography By Barbara Bourne

Ingredients and materials:

4 canning jars (regular mouth), clean with no chips or cracks
Large covered pot, with a canning rack in the bottom
4 canning lids and new seals
6 pounds Gravenstein, Jonathan or golden delicious apples, peeled, cored and cut into eighths
Two 1-by-2-inch strips lemon peel
1⁄4 teaspoon kosher salt
Water
1⁄4 cup lemon juice
1⁄4 to 1⁄2 cup organic sugar (optional, to taste)
Towels
Canning funnel
Tongs

To prepare jars:

1. Place jars on rack in kettle big enough to cover filled jars with 1 inch water.



2. Fill jars and kettle 2⁄3 full with hot water. Cover kettle and bring to a boil.

3. Turn off heat and keep covered until ready to use. Jars should be hot when filled.



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