Sunday, March 11, 2012
Cultured Strawberry Applesauce
My latest is this strawberry applesauce - it is one of my favorite cultured products to date! I know it's a bit early for most of the country, but out here in SoCal, we are in the middle of our strawberry season. I am so grateful to be part of an organic food coop and was able to get 84 pints of strawberries at just a dollar a pint. We have been in strawberry heaven. I dried most of them (future post!!), but am making a gallon and a half of this cultured strawberry sauce because we are eating it like crazy.
*5 large apples or 6-7 smaller apples
*2 pints of strawberries
*3-6 T whey
*1 1/2 teaspoons of salt
Wash your fruit thoroughly. Cut the apples into large pieces. Using a vitamix or blender, blend the fruit in 2-3 sessions, dividing the salt and whey into each session. Add to three 3 cup canning jars or one 6 cup canning jar and one 3 cup canning jar. You need to leave at least 3 inches of space in the top of the jar. I learned this the hard way! Leave out for 24-30 hours if it is warm. For cooler weather, you may need to do 36-48 hours. Once you see lots of bubbles, it has a fizzy taste, and has lost some of it's original sweetness, it should be fermented and can be placed in the fridge.
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