Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [135]
To preserve the applesauce, plan either to process it in a boiling-water bath or to freeze it. Prepare the recipe on page 354, multiplying the recipe to accommodate the size of your saucepan or the amount of apples you wish to cook. Figure that 15 to 18 pounds of apples will make 6 quarts, which is a canner load.
To freeze applesauce, let the cooked apple-sauce cool to room temperature, then freeze in heavy-duty plastic freezer bags or containers for up to 1 year.
To can applesauce, bring the applesauce to a boil. Fill a boiling-water-bath canner half full with water and bring to a boil. Bring a tea kettle of extra water to a boil as well. Wash the canning jars in hot, soapy water. Prepare the screwbands and lids according to the manufacturer’s instructions. (Usually this means placing them in a saucepan of simmering water and removing the saucepan from the heat.)
Pack the hot applesauce into clean, hot jars, leaving ½ inch of headspace. Run a chopstick around the inside of the jars to coax out any trapped air bubbles. Tap the bottom of the jars against the counter to expel more air. Use a clean damp towel to wipe clean the rims of the jars. Set the metal lid of the jars on the rims. Add the screwbands and tighten firmly. Place all of the jars in the canning rack and lower the jars into the boiling-water bath. (If the jars are hot, the water in the boiling-water bath can be boiling.)
When the jars are in the canner, make sure they are covered by at least 2 inches of water. If not, fill with additional boiling water (that’s why you heated water in the tea kettle). Place the lid on the canner and begin timing when you see steam coming out of the pot. Process applesauce for 20 minutes.
Remove the jars from the canner using a jar lifter, and place them on a counter lined with a kitchen towel. The jars will seal as they cool. You may hear the ping of the completing seals and see that the top of the lids are depressed. Let the jars cool undisturbed for 24 hours, then label and store. The screwbands can be left in place or removed.
Any jar that doesn’t properly seal can be stored in the refrigerator, its contents to be consumed within a week or so.
Applesauce Crumb Cake
Serves 12–16
A homey cake that makes good use of the applesauce you stockpiled in the fall, when apples were fresh, local, and abundant. It is perfect for dessert, packing in lunch boxes, or selling by the square at a bake sale.
CRUMB TOPPING
½ cup sugar
1/3 cup all-purpose flour
4 tablespoons butter, at room temperature
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
APPLESAUCE CAKE
2½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup (1 stick) butter, at room temperature
1 cup sugar
2 eggs
2 cups applesauce
½ cup buttermilk
1 Preheat the oven to 350°F. Butter a 9- by 13-inch baking dish.
2 To make the crumb topping, combine the sugar, flour, butter, cinnamon, and nutmeg in a small bowl. Mix with a fork until the mixture has an uneven pebbly texture. Set aside.
3 Sift together the flour, baking powder, baking soda, salt, and nutmeg.
4 In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Beat in the applesauce and buttermilk. Beat in the flour mixture until smooth. Transfer the batter to the prepared baking dish. Sprinkle the crumb topping over the batter.
5 Bake for about 50 minutes, until a tester inserted near the center comes out clean. Serve warm or cooled, directly out of the pan.
Maple-Apple Tea Cake
Serves 8–12
The maple syrup is front and forward in this delicious cake, which can be served without frosting or fuss. On the other hand, à la mode doesn’t hurt a simple cake like this one.
2½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon