Sunday, September 7, 2014

Peach Bourbon Applesauce

     There's really not a whole lot to making applesauce. It's pretty much just apples and sugar. It's not really missing anything. Except booze. Everything is better with booze. I took a basic recipe from The Better Homes and Gardens Home Canning Cook Book and added a fantastic peach liquor. The booze cooks out but leaves behind a subtle peach flavor in the applesauce that is just wonderful. If you want the original recipe, just leave out the booze. Canned, this will hold for around a year on the shelf. We like to make a gallon at a time and just put it aside in quart jars. It's nice to get a taste of summer in the middle of winter. As always, notes are in blue.

Peach Bourbon Applesauce
adapted from Better Homes and Gardens Home Canning Cook Book 

  • 6-7 pounds apples (use whatever type you like. We just stole ours from our neighbor's apple trees)
  • 2 cups white sugar
  • 1/2 cup Benchmark Peach Whiskey
  1. Wash, quarter and core apples. Combine apples, 4 cups of water and color keeper. Bring to a boil; reduce to simmer for about 15 minutes or until apples are tender.
  2. Press apples through food mill (if you have a KitchenAid with a food mill attachment, this part is wonderfully easy. If you're using a manual food mill, this recipe qualifies as a Pain In The Ass)
  3. Put milled apples in a large pot with the sugar and booze. Cook over low heat until sugar dissolves. Bring to a boil, stirring to prevent scorching or sticking. Taste and add sugar or more booze as needed. 
  4. If you plan on eating a gallon of applesauce on the spot, you can skip this and the next step. Pack into hot jars, leaving 1/4-inch headspace. 
  5. Process for 10 minutes in a boiling water bath (as always, defer to the National Center for Home Food Preservation to make sure you are canning correctly)
Good times!

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