| T O P I C R E V I E W |
| Judes |
Posted - Oct 31 2005 : 09:20:16 AM
So my husband and I went apple picking yesterday, and came home with 32 lbs of misc. apples. I plan to dry some...but I was just wondering if anyone has any great applesauce recipes...or other ways to preserve them to recommend. Thanks!
~J |
| 10 L A T E S T R E P L I E S (Newest First) |
| Aunt Jenny |
Posted - Nov 04 2005 : 1:17:37 PM
That is how I do mine too..and my applesauce from our apples is always pink. The kids love that for some reason. And I don't add anything but the apples..but like you said it depends on the variety I suppose. I do core mine..but don't think I will from now on!!! I am doing apple juice next..I use a steam juicer and love that!!
Jenny in Utah
Put all your eggs in one basket..and then watch that basket!! Mark Twain |
| westfork woman |
Posted - Nov 04 2005 : 10:00:59 AM
One more important thing. The sauce should be hot, and pour it quickly into hot jars, and put immediately in the hot water in the canner.
Greetings from the morning side of the hill. |
| westfork woman |
Posted - Nov 04 2005 : 09:59:04 AM
If you leave the peels on apples the sauce is sweeter. The sauce isn't the yellow stuff in the stores, sometimes it is as pink as can be, sometimes kind of golden. It depends on the kind of apples. All you do is quarter the apples and cut out the blossom end, make sure you get all of the blossom left on the apple. You don't have to core them or peel. Just cook them down, run it through a colandar, or a food mill. Add sugar or honey if you want or not, and process jars in hot water bath. Simple and so good.
Greetings from the morning side of the hill. |
| sleepless reader |
Posted - Nov 04 2005 : 09:36:51 AM
I have canned applesauce (waterbath) using no sugar and it has been fine. It does get used up rather quickly though. Appli pie filling is a good way to put some of theose apples to use. There are recipies online for canning the filling. You can also mix up the apples and spices, put them in a large ziplock bag and freeze. I usually freeze the bag in a pie pan until frozen solid, then remove the pan from the freezer. Your filling is the right "shape and can be slipped righ into the crust when you are ready to bake. I usually let it sit for a few at room temp before baking. If you can, the pie filling in jars is the way to go. Makes great gifts too. You can also peel, core and slice apples into rings, make a heavy syrup using cinnamon red hots and water and pour that over the apples. Process in a water bath. If you want the specifics of that recipe, email me and I'll send it. It makes a nice and pretty gift.
Life is messy. Wear your apron! |
| katie-ell |
Posted - Nov 04 2005 : 09:36:00 AM
If you use apples or a blend of apples that have enough natural sweetness, you don't have to add sugar at all. Sugar does not 'assist' the canning process/safety; heat does that job. Try doing a search on www.google.com, type in canning applesauce into the search box. Lots of info. Hope this helps. |
| lamarguerite farm |
Posted - Nov 04 2005 : 09:26:01 AM
I'm getting ready to make applesauce today and don't want to add sugar, but it appears I may have to add quite a bit for the canning process. Does anyone else have any input on this. I would just put the jars in the freezer, but I would like to give some away at Christmas, so freezing wouldn't be very practical.
Thanks and Blessings,
Missy
If you have a dream, even if you don't feel qualified to accomplish it, just try your hardest.-Maggie Jensen |
| katie-ell |
Posted - Oct 31 2005 : 1:27:06 PM
Judes, My mom used to freeze applesauce. For your own use, that would work just fine -- and it tastes so fresh (when thawed out!). Apple butter is not hard to make -- I've done it both stovetop and oven -- but you'd have to can it for gift-giving. Applesauce can be canned, too. Other farmgirls can tell you more about canning. . . . |
| Judes |
Posted - Oct 31 2005 : 10:38:52 AM
Thanks Melissa!
That's all I needed! Just a little encouragement! I think I'll start it now..... Do you know if it will keep till Christmas? Since we have so many apples, I was thinking of making some as gifts. Is apple butter hard to make?
Judes
(Ps I love your website) |
| BlueEggBabe |
Posted - Oct 31 2005 : 10:27:30 AM
MmmmMmm Melissa ,
When I read your warm apples, cinnamon and cranberries post, I felt my salivary glands doing a cartwheel!! just the thing I am in the mood for. I have plenty of everything right here at home and it'll be ready by dinnertime.
Thanks for the inspiration
BEB
www.feedsackfarmgirls.blogspot.com
"If more of us valued good food, cheer and song above hoarded gold,the world would be a merrier place."
J.J.R.Tolkien |
| sqrl |
Posted - Oct 31 2005 : 10:16:23 AM
Apple sauce is SO easy to make, you don't really need a recipe. you guess cut and peel apples ( it really helps to have an apple cores, peeler, slicer thingy) put them in a sauce pan/pot that fits the amount of apples you working with. Put the pot over low heat, if your worried you can add a little water to cover the bottom of the pot. Put the lid on and simmer on very low for a few hours. You don't need any sugar, cinnamon is good though. Then you just mash everything up to the consistancy that you like your apple sauce.
Now sometimes my Grandmom adds cranberries to her apple sauce and thats really good, adds a little tanginess to it.
Blessed Be
www.sqrlbee.com www.sisterhood.sqrlbee.com
|
