
L-star Apples
Apples are divided into two main groups, eating or cooking. Cooking varieties have more of a sharp flavour compared to the sweet flavour of eating apples. When making applesauce, use a nice cooking apple like the L-star that keeps it's shape well when used for pies. You don't need to use just one variety of cooking apple either. Some of the best applesauces are made using a blend of two or more varieties of cooking apples. If you want a sweeter applesauce without adding sugar include one or two eating apples.

I follow the Blue Ball Book (2000, pp. 17)method of making applesauce. This method is by far the easiest way to make applesauce. I make both plain and spiced applesauce with no sugar added.
Applesauce
Per quart: 2 1/2 to 3 1/2 lbs of apples.
water
sugar (optional)
spices (optional)
Wash, stem and quarter the apples without coring or peeling. Cook the apples until soft in a large covered pot with just enough water to prevent sticking. Process the apples through a food strainer or food mill to remove seeds and peels. Return pulp to pot. Add 1/4 c sugar per pound of apples or to taste if desired. Bring apple sauce to a boil, stirring to prevent sticking. Reduce head and simmer 5 minutes, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 20 minutes in a boiling water bath canner.
For spiced apple sauce add desired ground spices - cinnamon, nutmeg, allspice to the sauce during the last 5 minutes of cooking.
Venison
Venison can be either froze or canned. Last year then venison was froze right after processing to kill any parasites that may be present. The person processing the deer said this was the proper way to do it so when we picked up the meat it was already froze and ready for our freezer. If you have a lot of venison you may want to process both ways.
Chopped Venison: Cook meat in hot skillet until seared. Stir in 1 to 1 1/2 cups boiling water, broth or tomato juice. Add 1 tsp salt to each qut ground meat if desired. Pact hot meat and liquid into hot jars, leaving 1-inch head space. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes at 10 lbs pressure.
Steaks and Chops: may be raw or hot packed. For raw pack, cut meat into 1-inch slices. For hot pack cut meat into 1-inch slices and quickly brown meat in small amount of fat. From this point the instructions are the same. Add 1/2 tsp salt to each pint, 1 tsp salt to each quart, if desired Pack meat into hot jars, leaving 1-inch headspace. Ladle hot broth over meat, leaving 1-inch head space. Remove air bubbles. Adjust two piece caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes at 10 lbs pressure.
I found your blog searching for pictures of canning jars in a pantry (wondering if anyone stacked then two high) and have spent way too much time reading your entries! I like to peel and core my apples for applesauce and then make jelly from the apple peels and cores. Thanks so much for starting this blog, and I've bookmarked it to come back again and again and again...
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