Applesauce with Rose Hips

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.

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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!

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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.

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Pull out your blender. I have a Bosch and it 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.

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So you’ve got (an approximate) 1 C of pureed applesauce in your blender. Add 1/4 C rose hip extract to it. Add cooked apples to the 3C mark. Pulse. Once broken up, turn to high speed for 30 seconds-1 minute.

Dump all but one cup of applesauce into pot. Repeat the process. Remember to add the 1/4 rose hip extract before adding the apples! If your blender needs more liquid to operate well, feel free to add 1/4 C water as well. Continue until finished.

Refill the 3 gallon pot with remaining uncooked apples and repeat the process. Stir the prepared applesauce on stove top several times to make certain it doesn’t burn. When enough has been prepared, process in a water bath canner.

Note: the rose hip flavor is mild and if you are unaccustomed to it, you would think the canned goods contained apple only! Also note that this sauce is not 100% smooth but its very close.

For my own home use, the positives outweigh the negatives. “We’ve got nutrition…and that excites me!” 

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Where I live at just over 2,00o ft in elevation, pints ought to be processed for 20 minutes and quarts for 25 minutes using the water bath canning method

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2 thoughts on “Applesauce with Rose Hips

  1. Thanks for your perspective! I’d only peeled rose hips carefully. Do put cranberries to boil for herbal tea, adding a bit of colour and mild flavour.

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