Cinnamon Applesauce – Canning on Sundays

Canning on Sundays


So many apple recipes so little time!  But this is one that we make a lot of time for.Cinnamon Applesauce

This is our absolute favorite thing to do with apples in my house.  This applesauce is sweet and cinnamony, and it boasts your other favorite apple pie spices too.

My husband calls it “Apple pie in a jar” and he is so right!

Every year we try to make enough to last us at least until the following summer, but this last year we underestimated our needs and didn’t even get until the end of winter before we ran out. We are bound and determined to do it this year! It’s just going to take A LOT of apples!

Luckily, my husband loves it so much, he is happy to join me in the kitchen and make batch after batch so we can stock those shelves.


Cinnamon Applesauce
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  1. 9 lbs apples, peeled, cored and sliced (MacIntosh, Cortlands or other soft apples are best)
  2. 1 1/2 cups apple cider
  3. 3 tablespoons lemon juice
  4. 2 cinnamon sticks
  5. 1 1/2 cups sugar
  6. 3/4 teaspoon cinnamon
  7. 3/4 teaspoon nutmeg
  8. 1/4 teaspoon ground cloves
  1. Prepare canner, jars and lids.
  2. Place apples in a large pot and add the cider.
  3. Cover and simmer over medium heat until apples soften, about 15 minutes.
  4. Add the sugar and spices, stir well.
  5. Cook another 5 minutes then remove from heat.
  6. Remove cinnamon sticks.
  7. Process through food mill to remove any bits of skin or seed.*
  8. Ladle applesauce into hot jars leaving a 1/2 inch headspace.
  9. Remove any air bubbles, wipe rims, and affix lids.
  10. Process in a boiling water bath for 20 minutes.
  11. Remove from canner and let rest undisturbed for 24 hours.
  1. Yields: 3 quarts and 1 pint.
  2. *If you do not have a food mill and/or prefer a chunkier applesauce, you may also use a potato masher, immersion blender or food processor for this step.
From the Garden Table

Baked Eggplant Parmesan Lasagna

Baked Eggplant Parm Lasagna-From the Garden Table Last week my eggplant was finally ready to pick!

I had 2 plants but I only got 2 “fruits” from them. Even though I only got 2, they were beauties.

What is the first thing I make when I bring in the eggplant?  This yummy, yummy Baked Eggplant Parmesan Lasagna!

If you love Eggplant Parm as much as I do, you will love this recipe. It really takes Eggplant Parm to the next level with the extra sauce, cheese and pasta.  A must try!

 This week I had the honor of being a Guest Blogger over at  and this is the recipe I shared. One of my all time for favorites!

Check out the recipe for Baked Eggplant Parmesan Lasagna here.


Strawberry Lavender Jam- Canning on Sundays

Canning on Sundays

Here in New Hampshire today, it is a cool crisp pre-fall Sunday.  But I am actually jumping back to early summer with this recipe.

Maybe I am already nostalgic for summer, especially since this has been such a cool one.  I wish we could just rewind and start it all over again!Strawberry Lavender Jam

When the strawberries ripen at the end of June, I get out there as soon as I can to pick, pick, pick….then pick some more. I use as many as I can immediately but also freeze a lot.

A lot of the jams I make, I make for my business. (I sell homemade jams, jellies and mustards)  But once in a while I really like try a new recipe just for fun, see how it tastes.

This is the one I did this year. I love the smell of lavender and am just starting to use it in cooking. Naturally I was very curious about how it would taste with my favorite berry in a jam.

It was very nice indeed. Delicious strawberry jam with a light after note of lavender. Nothing too strong or perfume-y tasting. I could almost describe it as elegant.

Perfect for me to share some of it as Christmas gifts this year!


Strawberry Lavender Jam
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  1. 3 tablespoons dried lavender flowers
  2. 1/3 cup boiling water
  3. 3 1/2 cups crushed strawberries
  4. 1/4 cup lemon juice
  5. 7 cups sugar
  6. 1 pouch liquid pectin
  1. Prepare canner, jars and lids.
  2. Place lavender flowers in a small bowl and pour the boiling water over it.
  3. Let steep for 20 minutes.
  4. Strain liquid into another small bowl and discard flowers.
  5. In a large pot, combine strawberries, lemon juice and lavender water.
  6. Add sugar and then bring to a full roiling boil over high heat, while stirring constantly.
  7. Once boiling, immediately stir in pectin and return to a full boil.
  8. Boil hard for 1 minute, while stirring constantly.
  9. Remove from heat and skim off any foam.
  10. Stir for about 5 minutes to prevent any floating strawberries.
  11. Ladle into hot jars, leaving a 1/4 headspace.
  12. Remove any air bubbles, wipe rims and affix lids.
  13. Process in a boiling water bath for 10 minutes.
  14. Remove from water and let stand, undisturbed for 24 hours.
  1. Yields: about 7 half pints
Adapted from 250 Home Preservng Favorites
Adapted from 250 Home Preservng Favorites
From the Garden Table