I get great satisfaction and fulfillment out of making my own products at home instead of buying them at the store. Whether it’s homemade nut milk, bread, or applesauce, there’s something inherently gratifying when you can create something nourishing with your own two hands instead of buying it from someone else. There’s more intention and love behind it. And that definitely shines through in the finished product.
Back in the days when I still sold goods at the farmers market, I became rather adept at canning and preserving. I didn’t think much of it at the time, but it seems to be a lost art and skill. It’s something that our grandparents used to do out of necessity, but these days it seems more like a novelty.
To help resurrect the lost art of canning and preserving, I’m sharing with you the incredibly easy and fulfilling process of making your own shelf-stable applesauce . You don’t need a fancy water bath canner or equipment. In fact, as long as you have clean jars with new 2 piece lids, apples, a pot, and an oven, you’re in business. I always prefer my own applesauce to store-bought versions because it’s velvety smooth, full of flavor, and a beautiful golden hue. Plus, I can flavor it any way I like or leave it plain.
If you’d like to see any other tutorials on the blog, let me know in the comments 🙂
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I used to eat salads like nobody’s business, especially when I first starting transitioning to a vegetarian/vegan based diet. They’re the most common meatless option at restaurants and they’re incredibly easy to make. I ate so many salads that I got a little burnt out on them. I grew weary of them being pretty much the ONLY vegetarian, vegan, or even gluten free option when out to eat. I wanted creativity! I wanted substance! So I mostly stopped eating them for a while, save for making the occasional one at home.