So I got really ambitious and now have about 100lbs of apples sitting on my kitchen counter. I’m excited to can applesauce, but
So I got really ambitious and now have about 100lbs of apples sitting on my kitchen counter. I’m excited to can applesauce, but have to admit I’m a little lost about where to start. I really wanted chunky applesauce, can you still can that? Do you have to have lemon juice? And some of my apples have definitely been visited by worms, but I know of people who say use it all anyway it all gets cooked! That kind of skeeves me out, but I do want to use as much of my apples as I can. So, I need all of your wonderful opinions and experience. And if you have a good recipe that you know cans well, feel free to throw it my way! TIA!
You can make it as chunky as you want! :) And, you do need something to balance the pH so if not lemon or lime juice, something else to add that acidity, certainly if you are gonna can it. As for the worms, just cut out the bad spots and clean well. As long as you aren’t cooking any worms IN the sauce, you shouldn’t have an ick factor. ;) Good luck!!