Time 6h20m Yield 12 cups. Number Of Ingredients 7 Steps:
In a 5-qt. slow cooker, combine the apples, sugar, water, salt and cinnamon. Cover and cook on low for 6-8 hours or until tender. , Turn off heat; stir in butter and vanilla. Mash if desired. Serve warm or cold.
Time 5h10m Yield 12 Number Of Ingredients 3 Steps:
Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving.n
Time 2h30m Yield 7 pint jars, 24 serving(s) Number Of Ingredients 7 Steps:
I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce. Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds. You may not need sugar. I omitted it the last time I made the applesauce. Play it by ear also if you think you need water. Pour into crockpot or dutch oven. Note: I do several different batches, so I’m cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars. Repeat blending process with what’s left of your apples and peaches. Pour into crock pot or dutch oven. Add vanilla extract, ground ginger. Add optional cinnamon. I used my Korintje cinnamon. You’ll have to taste it and see if you want to add cinnamon. If adding sugar, now’s the time to add. Meanwhile wash canning jars, lids, and bands. Sterilize in hot water bath. Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes. Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn’t seal, I’ll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.
Time 3h20m Yield 11 cups. Number Of Ingredients 9 Steps:
In a 5-qt. slow cooker, combine the first 7 ingredients; stir in 2 cups peaches. Cook, covered, on low 3-4 hours or until onion is tender., Stir tomato paste and remaining peaches into slow cooker. Cool. Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 1 week or freeze up to 12 months. Thaw frozen salsa in refrigerator before serving.
