Introduction to Natural Food Preservation
Episode 1 – Applesauce
Apples grow well in Washington State and applesauce is one of the fastest and easiest ways to preserve the bountiful harvest by producing a product that is great right out of the jar or as an ingredient in many dishes. In this program we’ll cover the difference between fruit sauce and fruit butter, the best way to clean apples for safety, peels on or off, ways of pureeing, spicing and sweetening options, and uses of this great product.
The classes will be taught by Master Canner, Hal Meng, Executive Director of the Center for Preservation Arts