I want apple trees in our mini orchard and plan to plant some next spring, until then I foraged for apple to make applesauce. There are a couple of trees in our city park that I eyeballed last year and called the city parks department to make sure I could pick from them. (Always check with the land owner before picking or harvesting) They gave me the ok so I set out to picking.
I only picked what I know I will use. When foraging leave some for others, it's the polite thing to do.
All I do is peel and core them, slice them and put them in a large sauce pot with a little water. Just enough to keep the bottom of the pot from drying out until the apples start to break down.
Add a little lemon juice to prevent browning (about a Tbsp).
Add sugar to taste.
I add about a half a cup to help with the cooking process. A little sugar pulls the juices out of the apples. I then wait until the apples are cooked down to add more sugar and taste it to get it to the sweetness that I like.
You can use a hand mixer to make it smooth or leave it chunky. I like mine chunky.
Then can them in a water bath canner for 20 minute for pint jars.
You can get instructions here
Sweet Pepper Relish
I chopped up 12 peppers and 1 large sweet onion.
Put them in a large sauce pot, added 1Tbsp pickling salt and 1 1/2 cups apple cider vinegar.
Start the pot on simmer and add 1 1/2 cup sugar and 1 Tbsp mustard seed.
Bring pot to a simmer and cook down by half.
Then I ladled the mixture into the hot sterilized jars( I used half pints because I wanted small batches. I don't want any to go to waste once opened), tightened the lids and rings on finger tight and processed the jars in a boiling water bath for 15 minutes.
Take them out when done and let them cool on a towel covered counter. Don't forget to listen for the "ping".