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@review.nha.thy: Quần trong mặc váy #xuhuong #viralvideo

Review Nhà ThyThy
Review Nhà ThyThy
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Monday 19 October 2026 15:20:33 GMT
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NAKED APPLESAUCE 🍎🫙 No added sugar or spice because the apples brought everything nice! 😜 🍎 12 lb apples, peeled and cored 💧 Water, just enough to prevent sticking 🍋 4 Tbsp bottled lemon juice Optional: 3 cups sugar; for spiced sauce, 4 tsp total ground cinnamon, nutmeg or allspice. 1️⃣ Quarter apples, or slice as I did with my KitchenAid. To limit browning, submerge in 4 cups water + ¼ cup lemon juice, then DRAIN. This soak does not replace the recipe’s 4 Tbsp lemon juice! 2️⃣ Add apples and just enough fresh water to prevent sticking to a large pot. Bring to a boil; reduce heat and boil gently 5–20 minutes until tender, stirring occasionally. Remove from heat; cool 5 minutes. 3️⃣ Purée in batches. Return to pot; add the 4 Tbsp lemon juice and optional sugar/spices. Bring back to a boil, stirring frequently. Keep gently boiling while filling. 4️⃣ Fill hot jars, leaving ½-inch headspace. Remove bubbles, recheck headspace, wipe rims, apply new lids and tighten bands fingertip-tight. 5️⃣ Water-bath process pints or quarts for 20 minutes at 0–1,000 ft, adjusting for higher altitude. Start timing at a full boil; keep jars covered by at least 1 inch of boiling water. 6️⃣ Turn off heat, uncover and wait 5 minutes. Remove jars; cool undisturbed 12–24 hours. Remove bands, check seals, clean and label. Refrigerate any unsealed jars promptly. Makes about 8 pints or 4 quarts; yield may be lower without sugar. 🫙 I used @FORJARS regular mouth pint jars, my favorite lids and their funnel with built-in headspace markings! Team Plain or Team Cinnamon-Sugar? 👇 #Applesauce #HomeCanning #foodpreservation #canning #canningandpreserving
NAKED APPLESAUCE 🍎🫙 No added sugar or spice because the apples brought everything nice! 😜 🍎 12 lb apples, peeled and cored 💧 Water, just enough to prevent sticking 🍋 4 Tbsp bottled lemon juice Optional: 3 cups sugar; for spiced sauce, 4 tsp total ground cinnamon, nutmeg or allspice. 1️⃣ Quarter apples, or slice as I did with my KitchenAid. To limit browning, submerge in 4 cups water + ¼ cup lemon juice, then DRAIN. This soak does not replace the recipe’s 4 Tbsp lemon juice! 2️⃣ Add apples and just enough fresh water to prevent sticking to a large pot. Bring to a boil; reduce heat and boil gently 5–20 minutes until tender, stirring occasionally. Remove from heat; cool 5 minutes. 3️⃣ Purée in batches. Return to pot; add the 4 Tbsp lemon juice and optional sugar/spices. Bring back to a boil, stirring frequently. Keep gently boiling while filling. 4️⃣ Fill hot jars, leaving ½-inch headspace. Remove bubbles, recheck headspace, wipe rims, apply new lids and tighten bands fingertip-tight. 5️⃣ Water-bath process pints or quarts for 20 minutes at 0–1,000 ft, adjusting for higher altitude. Start timing at a full boil; keep jars covered by at least 1 inch of boiling water. 6️⃣ Turn off heat, uncover and wait 5 minutes. Remove jars; cool undisturbed 12–24 hours. Remove bands, check seals, clean and label. Refrigerate any unsealed jars promptly. Makes about 8 pints or 4 quarts; yield may be lower without sugar. 🫙 I used @FORJARS regular mouth pint jars, my favorite lids and their funnel with built-in headspace markings! Team Plain or Team Cinnamon-Sugar? 👇 #Applesauce #HomeCanning #foodpreservation #canning #canningandpreserving

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