Food Tips
Quick Ideas for Home Food Preservation for Fall
Quick and Easy Applesauce—A quick and easy way to make applesauce is in the microwave. You do not need to add extra liquid and it doesn’t scorch when cooking. Wash, pare, core, and slice the apples. Remove bruises or decay. To keep apple slices from browning prepare a solution of 1 gallon of water and six, crushed vitamin C tablets (500 mg).
When a quantity of apples have been peeled, remove apples from the vitamin C solution, drain and place in a large 2 quart microwave safe container. Cover container and microwave on high power for 10-12 minutes or until the apples are tender. When apples are tender, put them through a food mill or strainer, or for chunky sauce just stir. Add sugar to taste, if desired. Cool sauce and refrigerate or sauce can be frozen in freezer containers or bags.
Canning applesauce—Reheat the applesauce to 185°F and then place in pint or quart jars leaving ½-inch head space. Process 15 minutes for pints or 20 minutes for quarts in a boiling water canner.
Freezing Peaches in Orange Juice—A quick and easy way to preserve peaches is to freeze them in orange juice.
Dip peaches in boiling water for 15-30 seconds and then immediately into ice water. Remove skins. Slice peaches directly into a bowl with orange juice (drinking strength). Place sliced peaches and juice into freezer containers. Top each container with crumpled wax paper or plastic wrap to keep peaches under juice. Put on lid and freeze. To serve, remove crumpled wrap and thaw for a short time in the microwave. Eat immediately. Tastes just like fresh.
What to Do with Green Tomatoes?—Green tomatoes can be substituted for red tomatoes and tomatillos in any salsa recipe. Check out the salsa and green tomato recipes under the tomato section of the publications web page.
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