Thank you Dave!

Yum, Dawn, those look good. It's not quite apple season here, but very soon.

I often use brown sugar in my apple butter or other apple products, just because I think the flavors "go" so well together. As Dave mentions, though, be sure to taste. Especially with apples, some are sweeter than others and they vary from year to year, so you may very well need more or less sugar than you anticipate.

Happy Canning!

Annie

What exactly is meant by 'brown sugar' in the US? We have several different types here some of which are very strongly flavoured and would completely change the nature of dishes they are used in.

It is white granulated sugar mixed with molasses. Does have a much different flavor than ordinary granulated sugar - a bit richer tasting, IMO. I use it only for baking.

We also have available turbinado and less frequently, demerara ( I bring mine back from Canada) but I don't use either of these for baking. I prefer these for sweetening - on hot oatmeal, in tea (when I bother to sweeten....not often) and for my favorite way of eating fresh strawberries......dipped in sour cream then dunked in demerara to lightly coat. Yum!!

And it comes in light brown or dark brown (more molasses).

Dave

Thanks for the info.