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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 and 7 pumpkins left that need preserving.
So, since we have enough applesauce and apple butter to last us a few years, this original recipe is what I came up with.
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 5 minutes for each 1,000 feet elevation. I have to process mine for 25 minutes because we live at about 1,600 feet.
Yields 6-7 pints.
Note: I prepare my own applesauce by simmering quartered apples until tender and putting them through an old-fashioned food sieve. If you have tomatoes to put up as well, you could make your own tomato sauce.
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