>> 8 cups cut up wild apples
>> 3 cups black chokeberries
>> 4 1/2 cups water
>> 1 tbsp fresh squeezed lemon juice
Core and cut apples into slices until you have 8 cups. Place in a large pot. Add the black chokeberries, and water. (Alternatively you can choose to use nannyberries, or any other edible wild berry.)
Bring to a boil, immediately reduce heat, and let simmer 15-20 minutes. Apples should be very soft. Remove from heat, stir in the lemon juice and let cool 5 minutes.
If desired, add in sweetener of choice to taste and stir well.
Because the apple peels were left on the apples, this mixture should be place into a food processor to puree. (Alternativey, if you want a chunky sauce, then be sure to remove the peel from all apples before placing in the pot. Then simply use a potato masher to break down.)
To store up to one year your wild berry sauce must to be canned. Have steralized mason jars ready. Fill jars with the wild berry sauce leaving 1/2" of headspace. Use a small rubber spatula to scrape down the inside of the jar and remove any air bubbles. Wipe jar rims clean. Don’t skip this step! Place lids and rings securely on the jars.
Process in a water-bath for 20 minutes.
Properly canned wild berry sauce is good for up to one year when stored in a cool, dark place.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Black Chokeberry
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