Smokey Applesauce - Now what?
So I made my first batch of applesauce last week using our Honey Crisp apples. The batch turned out fantastic. Today I made my second ever batch using our Winter Banana apples. This experience was far different.
During the cooking process, I used a different pot (stainless steel) with 3/4 cup of water in the bottom, about the same as my first batch which was done in a nonstick pot. Unfortunately, the apples at the bottom badly burned in the bottom of the pot. While I was able to save 5 jars of applesauce which tastes great but clearly smokey. Questions:
Anyone else done this before and did you have any issues eating it afterwards? I’m still completing the canning process now and plan to save the jars.
Any ideas for other uses of the smokey applesauce? I was debating making some barbecue sauce with part of the batch. Thoughts or recipes appreciated :)
Don’t be too hard on me. It’s bad enough I ruined a pot during the process! Thanks in advance!