Applesauce & applescrap vinegar

• Core and peel the apples, setting the scraps aside for
  the vinegar.
• In a high-speed blender, pulse the apples until the pieces are
  very small. The smaller the pieces, the faster they will cook.
• Wrap the cinnamon sticks in one piece of the cheesecloth.
  Wrap the cloves in the second piece of cheesecloth and set the cloves aside.
• Place the apple pieces in a large pot, add the honey and the
  wrapped cinnamon sticks, and bring to a simmer. Simmer uncovered for 30 minutes, stirring occasionally.Assemble the vinegar :
• While the applesauce is simmering, toast the wood chips in a large frying pan over high heat, moving the pan frequently until the wood just begins to smoke.
• Tie the wood chips inside a cheesecloth sack. Make sure all
  the wood is secure so none of it escapes into your vinegar.
• Dissolve the honey in the water. Fill the ½-gallon jar (or wide-mouth jars) with apple scraps.
• Place the wood chip bag on top to prevent the apple scraps from floating. Pour in the honey water, adding more water to fully submerge the apples if necessary. Place the ½-cup Mason jar on top to keep the scraps submerged.
• Cover with a clean cloth and place in a warm spot in kitchen.Process the sauce :
• Prepare your canning pot and rack, and sterilize your jars
  and lids.
• Add the wrapped cloves to the applesauce and continue to
  simmer uncovered for 30 minutes more.

Excerpted from Batch: Over 200 recipes and Techniques for a Well-Preserved Kitchen. Copyright © 2016 Joel MacCharles and Dana Harrison. Food photography by Reena Newman. Published by Appetite by Appetite, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.