Make lacto-fermented applesauce. This is easier than canning applesause and it preserves the nutrients and adds beneficial pro-biotics.
6 medium organic apples
1 Tablespoon whey (strained off from yogurt)
1/2 teaspoon Sea salt
1 teaspoon Cinnamon
2 fresh dates with pits removed (optional)
Blend all of the ingredients in a blender (I used a Vita mix). Add just a little bit of filtered water if needed to be able to blend it. I only blended it for about 50 seconds. I like chunky applesauce.
Pour the mixture into a quart sized mason jar, leaving one inch of room at the top of the jar. Screw on a metal canning jar lid and tighten firmly. Set in a warm spot for 3 days.
The applesauce may pop or make fizzing sounds when opened. Store in the fridge, will keep for about one week in the fridge.
Recipe by Yogurt Everyday at http://yogurt-everyday.com/lacto-fermented-applesauce/