Keto Apple Pulp Sauce with Bold Vinegar Umami and Mace

Instrucciones

1. 1

   Prepare your canning jars by washing them in hot, soapy water and rinsing thoroughly. Place them in a hot water bath to sterilize.

2. 2

   In a medium saucepan, combine the apple pulp, apple cider vinegar, and sweetener.

3. 3

   Add cinnamon, nutmeg, clove, black pepper, chili powder, mushroom powder, and ground mace, mixing well to combine.

4. 4

   If the pulp seems too thick, stir in the unsweetened applesauce to achieve your desired consistency.

5. 5

   Cook over medium heat, bringing the mixture to a gentle boil for about 5-10 minutes, allowing flavors to meld and develop.

6. 6

   Remove from heat and fill the sterilized jars with the hot apple pulp sauce, leaving about 1/2 inch of headspace at the top.

7. 7

   Wipe the rim of the jars with a clean cloth to ensure no residue is left that could impact sealing.

8. 8

   Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.

9. 9

   Process the jars in a canner or a large pot (with a rack) of boiling water for 10-15 minutes to ensure they seal properly.

10. 10

    After processing, carefully remove the jars and let them cool on a clean towel or cooling rack.

11. 11

    Once cool, ensure that the lids have sealed by pressing down in the center of each lid. If it pops back, it hasn’t sealed properly.