Apple Sauce and Roasted Red Pepper Spread

 Another day of preserving. Apple sauce, much like blueberry jam, is very simple – cut up the apples, cook them in a large pot until soft, mash them up (I did half blended and half coarsely chopped), boil with spices, and ladle into hot jars (heated for 10 minutes in boiling water, not including lids).

I realized that I could only do a quart and a half with this batch and had to heat up a pint jar while processing the original quart. This is the towel method when your jars are too big for standing in the pot.

I didn’t take many pictures of the red pepper spread, which was a process and a half. Broil ten red peppers for ten minutes at 425 degrees, turn, in for another ten minutes. Put into a paper bag to cool for ten minutes. Broil eight tomatoes, a small onion (you only need a quarter cup), and two cloves of garlic for ten minutes also at 425 degrees. Put into a paper bag to cool for ten minutes. De-seed and peel both tomatoes and peppers once they are done cooling. Peel and mince garlic. Peel and chop onion. Blend all ingredients. Throw into a sauce pot and boil. Add basil. Ladle into hot jars (heated in boiling water for ten minutes, not including lids as per usual methods) and process for 20 minutes in boiling water canner. See? Process and a half.

Turned out delicious and beautiful though and I ate the small remainder on bread for lunch. Halfway into it I realized it could be so much better with cheese…

A little ‘poor man’s pizza’, if you will. Would be incredible on actual pizza though… like Moosewood’s Zucchini Crusted Pizza perhaps….


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