In our home, we’ve come to see food as more than something to satisfy our appetites and cravings. It’s more than a comfort or social thing. Food feeds our bodies…not just our stomachs! Food is medicine. Based on the nutrition within goods we consume, we can elevate our health. We also have the ability to tear it down.
One of the marvels with home canning is that you have the privilege to decide on the quality of food before it is put up and also how the goods are processed. Apples are good for you but they are even better when eaten with the peel. You can also alter the nutritional content by adding goods to it.
Like natural vitamin C in the form of rose hips, or immune boosting properties in the form of elderberry juice! Its just one more simple step in the process and increases the good levels in your food so much more!
Never tried this before? I’m gonna try to inspire you by making it easy! I’ve done all the homework so I can hand you the signed-and-sealed recipe!
Rose Hip Liquid
- 5 C freshly picked rose hips
- 11 C water
Directions: remove blossom end from rose hips. Place in pot and cover with water. Simmer 30-45 minutes. Strain liquid through a cloth and toss rose hips. This liquid can be made and refrigerated a day in advance. Heat before using.
Applesauce (makes 7 quarts)
- 30 lbs apples
- 10-12 C rose hip extract
Directions: wash apples. Halve and remove core, stem and blossom end. If large, they may be cut into quarters to speed the cooking process. In the bottom of a 3 gallon pot, place the 2 C rose hip extract. Add apples. When full, set to simmer (medium heat) on stove top for 35-40 minutes. Stir several times to move layers around. When softened, remove pot from heat.
Pull out your blender. My Bosch is powerful and works well. I don’t recommend trying this with a cheap/weak one as you may burn out the motor.
In the bottom place 1/4 C rose hip extract and 2 C softened apples. Pulse. Once broken up, turn to high and let it run for approx 30 seconds, until pieces of peel are no longer seen. Pour all but 1 C of puree into a pot set to low heat on stove top.
Add 1/4 C rose hip extract to the sauce remaining in the blender. Fill with cooked apples until you reach the 3C mark. Pulse. When broken up, turn to high speed for 30 seconds-1 minute. Pour into the pot.
Repeat the process, remembering to add the 1/4 rose hip extract before each pureeing each batch! If your blender needs more liquid to operate well, feel free to add 1/4 C water as well. Continue until finished.
When cooked apples are used up, refill the 3 gallon pot with raw apples and cook until soft.
Stir the prepared applesauce on stove top several times to ensure it doesn’t burn.
When all the apples have been prepared and pureed, ladle applesauce into hot jars. Where I live at just over 2,000 ft in elevation, pints ought to be processed for 20 minutes and quarts for 25 minutes using the water bath canning method.
Note: the rose hip flavor is mild and I have yet to receive a comment on it’s flavor!
For my own home use, the positives outweigh the negatives. “We’ve got nutrition…and that excites me!”