Canned or boiled apples

Ingredients for 1 servings:

• 1 ½ kg apples, sour variety
• 1 tsp cinnamon
• 75 g raisins
• e.g. lemon juice or 1 sachet of citric acid
• 75 g sugar if needed
• e.g. rum flavoring, a few drops

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

e.g. for cakes – very long shelf life

Wash, peel, and core the apples. Using a food processor fitted with a grater attachment, finely grate the apples using a coarse disc. Mix the grated apples with lemon juice or citric acid and cinnamon in a large bowl. Season to taste, adding sugar if desired, and pour into a 1.5-liter jar. Wipe the rim of the jar with a very clean cloth or paper towel, then seal the jar with a rubber band, lid, and sealing clips. For environmental reasons, fill 6 jars to ensure the oven, steamer, or preserving pan is full. Heat the jars at 85 degrees Celsius for 40 minutes. The time only counts from the moment the temperature is reached. Once completely cooled, remove the clips and check that the jar is sealed. This amount is enough for a large tray of apple pie and, if properly sealed, will keep as long as the vacuum holds.