Sweet Apple Sauce
1.
Heat the casserole, add an appropriate amount of water, and after boiling, blanch the jam jar. Wait for the water temperature to drop slightly, and then cover the soup bottle. My bottle caps are plastic, and some of them are hot and deformed. Haha. Take out the bottle upside down to drain the water.
2.
Take two apples, mine is a buffalo apple, one weighs more than a pound, it is fragrant and sweet.
3.
Peel and core the apples, cut into small pieces, the finer the better.
4.
Put a small amount of water in the casserole, cover it to the bottom of the casserole with a thin layer, pour the apples, and heat it over medium heat.
5.
Cook until the apple becomes transparent, add sugar, turn to low heat and continue cooking.
6.
Squeeze in a few drops of lemon juice. Keep cooking
7.
Use a spoon to gently pound the discolored apple diced apples into puree.
8.
Put it into a jam jar.
Tips:
1. The sauce made with good apples tastes different.
2. The bottle for the sauce must be clean and free of water.
3. The freshly made applesauce is inverted after being capped, and then put in the refrigerator to have a better flavor.