|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
- 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.
- 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)
- 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.
- 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.
- 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)