I am still canning all those apples we bought back a few months ago. Who knew life would be so crazy the last few months? I’ve hardly had more than one day a week (if that, some weeks) to work on the canning. Thankfully I only have about 5 bushels of apples left and seven pumpkins left that need preserving.
So, since we have enough apple sauce and apple butter to last us a few years, I was racking my brain trying to come up with a new recipe for the apples. I get bored easily. This is my original recipe.
Servings: 7Prep Time: 5 minutes Cook Time: 2 hours
8 cups applesauce
6 cups brown sugar
32 oz. tomato sauce (or two 15 oz. cans)
1 1/2 cups vinegar
4 tsp. salt
4 tsp. garlic powder
3 tsp. cinnamon
2 tsp. liquid smoke
2 tsp. chili powder
2 tsp. paprika
1 tsp. black pepper (optional)
1/2 tsp. cayenne pepper
1/4 tsp. ground cloves
Mix all ingredients together in a large stock pot. Bring to a boil; simmer for 1 1/2 – 2 hours or until thickened. It smells wonderful!
Fill sterilized pint jars with the hot BBQ sauce, leaving 1/2 inch head space. Process 20 minutes in a hot water bath. Be sure to add five minutes for each 1000 feet elevation. I have to process mine for 25 minutes because we live at about 1600 feet.
Yield: 6 – 7 pints
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