Our latest preserving/canning project

My husband is very lucky in that sometimes he is given fruit and vegetables. This time he was offered some apples. He said to me he wanted to make apple sauce. It turns out he means apple sauce like tomato sauce or kiwi fruit sauce, the stuff you put on things at the table.

This sauce is from an Ezy Sauce book from the 80s I think. It seems like it can be used for Asian things perhaps. It says pork, lamb, continental frankfurts or sausages.

I have the ingredients I think, then we will go from there. Possibly on Sunday. Though some don't get here until the fruit delivery comes.

Chilli Apple Sauce

2kg green cooking apples
1kg onions, peeled
6 green chillies
3 cups water
100g (about 8 cloves) garlic
12 whole green cardamon pods
1 tablespoon ground ginger
1 tablespoon mustard seeds
1 bottle Ezy Sauce
1 1/2 cups sugar

Core and roughly chop apples and onion. De-seed and chop chillies, place in a large saucepan, with apples, onions, water, garlic, spices, Ezy Sauce and sugar. Stir until boiling, reduce heat and simmer for 1 hour, stirring occasionally to prevent sticking to pan base. Cool slightly, push through a sieve then retrun to rinsed out pan. Bring back to the boil then fill, using a small funnel or jug, into hot serilised bottles and seal. Makes 3 litres.