applesauce

[Guest guest]

I freeze mine in ice-cube trays wrapped a plastic bag. Once

frozen, after a day or two, I pop them out and store them like

little bricks in a bag in the freezer. It makes using small

quantities, like I do in baking instead of oil, much easier.

 

Deborah

 

To Freeze: Increase spices to twice the indicated amount, as they

lose

flavor during freezing. Refrigerate until chilled. Pack cool

applesauce into

rigid freezer containers to within 1/2-inch from the top and

seal. Use a

container size suitable for your family's needs. To use: thaw in

the

refrigerator overnight or in cold water for 3 hours. Can be

frozen for up to

one year at 0°F.

 

 

 

 

 

[Guest guest]

, " Tea Cozy " <teacups@c...> wrote:

 

> Process jars for 10 minutes in a boiling water bath.

 

Processing times for applesauce from the current USDA canning

guidelines when the applesauce is put into the jars hot (applesauce

must be hot)

 

Altitude Pint Time Quart Time

0-1000 ft 15 20

1001-3000 ft 20 25

3001-6000 ft 20 30

above 6000 ft 25 35

 

The USDA guidelines are available online at

http://extension.usu.edu/coop/food/foodpub.htm

 

Joanne

[Guest guest]

I also like applesauce with oatmeal, mmmm!

>

 

 

So do we...and when the applesauce has been in the fridge it is

excellent for cooling down too hot oatmeal for my impatient daughter!

 

m

[Guest guest]

Exactly! I like to switch it around-cool applesauce on hot oatmeal or

else mix the applesauce in with the oatmeal and then heat it. Think the

former is better though.

 

, " melissa_hopp "

<hoppmel@c...> wrote:

> I also like applesauce with oatmeal, mmmm!

> >

>

>

> So do we...and when the applesauce has been in the fridge it is

> excellent for cooling down too hot oatmeal for my impatient daughter!

>

> m

[Guest guest]

Christie,

I always make my own applesauce. I use equal amounts of tart and

sweet apples. I use an orgnic pumpkin pie spice mix that I buy bulk

at the health food store. I sweeten with organic cane sugar to taste

depending on what I am going to do with the sauce. I often add a pear

to my sauce and a teaspoon of lemon or orange juice. Just peal,core

and slice the apples, simmer in enough water to cover. Mash or blend

in your food processor. If using for a sauce only,add the spices ,

lemon/orange juice. If you are going to use the sauce for the bread

recipe make sure you use very little water and make a thick sauce.

Apples have quite a bit of liquid in themselves.

Deanna- In , " christie_0131 "

<christie0131 wrote:

>

> I would really like to make one of the applesauce quickbreads that

> have been posted this week. Could someone post a recipe for the

> applesauce or give me an idea what would go in it, please.

> TIA

> Christie

>

[Guest guest]

when my kiddies were younger, and would ask for but not always eat a

whole cut up apple... I'd keep the 'extra' pieces... they were

already peeled... I'd toss them in a freezer bag, then when I had

enough , i'd make it into applesauce... great for eating, or for

quick breads! =)

 

basically, I just chop & peel apples, sometimes using the frozen, and

fresh mixed... and I'd just cook them in a pot on the stove until

they get mushy... and there you have it.. applesauce.

!!=)

jenni

 

On Mar 16, 2006, at 1:36 PM, christie_0131 wrote:

> I would really like to make one of the applesauce quickbreads that

> have been posted this week. Could someone post a recipe for the

> applesauce or give me an idea what would go in it, please.

> TIA

> Christie

>

>

[Guest guest]

I shall do this, jenni. I'm a bit of a child when it comes to apples

and often lose interest halway through eating one, so this is a

great idea for me.

 

Thank you for your suggestions, everyone. I shall have a go at this

tomorrow.

Christie

 

, Jenni Billings <jenni

wrote:

>

> when my kiddies were younger, and would ask for but not always eat

a

> whole cut up apple... I'd keep the 'extra' pieces... they were

> already peeled... I'd toss them in a freezer bag, then when I had

> enough , i'd make it into applesauce... great for eating, or for

> quick breads! =)

>

> basically, I just chop & peel apples, sometimes using the frozen,

and

> fresh mixed... and I'd just cook them in a pot on the stove until

> they get mushy... and there you have it.. applesauce.

> !!=)

> jenni

>

>

[Guest guest]

HI Christie;

 

I usually cut and peal some apples and place them in some water with a

little lemon juice until I am finished.

 

then I take the bowl and put the whole thing in to a pot and turn it to a

medium heat. I usually add some cinnamon you can add sugar if you want.

simmer and as it heats I stir and let the apples breakdown into sauce.

 

I don't have a real recipe I just make it up as I go along.

 

Hope this helps.

 

gayle

 

 

 

[Guest guest]

Hi Christie:

 

Your welcome.

I hope you enjoy.

 

gayle

 

 

 

[Guest guest]

Thanks Gayle

In all the excitement of all the other baking I've been doing I had

completely forgotten about the applesauce quickbreads. Now that you

have reminded me I shall go and try this now.

Christie

 

, glpveg4life wrote:

>

> HI Christie;

>

> I usually cut and peal some apples and place them in some water

with a

> little lemon juice until I am finished.

>

> then I take the bowl and put the whole thing in to a pot and turn

it to a

> medium heat. I usually add some cinnamon you can add sugar if

you want.

> simmer and as it heats I stir and let the apples breakdown into

sauce.

>

> I don't have a real recipe I just make it up as I go along.

>

> Hope this helps.

>

> gayle

>

>

>

[Guest guest]

In a message dated 8/15/2007 7:29:49 A.M. Eastern Daylight Time,

writes:

 

I noticed all the apple butter recipes with apple picking just around the

corner does anyone have a crock-pot or simple apple sauce recipe. I would

especially like to know how to make chunky applesauce my kids love it.

Steph

 

 

 

 

Sorry I am a bit behind, but saw this and could not resist. I am about to

travel to our home in North Georgia, once again, to cook up a whole year's

supply of applesauce for my husband. Now, he eats applesauce every day for

breakfast, and I have to make roughly 100 pints every fall. Of course, his

cholesterol is only 150 or so.

I have two large pans filled with water and about 3 tablespoons of fruit

fresh. Now, since I make so much, every thing is done in large batches. I

have

an electric apple peeler. As one apple is peeling, I am slicing another

into quarters into the first pan of water. I keep going back and forth until

the first pan/bowl is full.

Then I take a salad shooter, yes, a salad shooter, and put the slices in

with the largest cone and shoot the apples into the second pan of water. I

also

slice a lot of the quarter slices into chunks so that it is really chunky.

From there, they go into a large pot with 1 tablespoon of butter (to help

keep them from boiling over) and add about two level tablespoons of sugar, just

to keep them from being bitter. My husband has type 2 and cannot have

sugar, so this is practically sugarless.

I then add a couple of cups of water and as it starts to boil I start to

stir. Lower the heat once it starts to boil so you don't burn the apples.

Cover, leaving just a slight opening. Stir every few minutes, and add water as

necessary. Do not overdo the water. When it is the way you like it, pour it

into plastic containers and freeze! Yes, freeze! It keeps better that way

and you know it has not spoiled.

It really isn't as hard as it sounds, it is just that I do such large

batches. Just:

 

1. Peel and slice apples into water with Fruit Fresh.

2. Put in pot with some water and a tbsp. of butter or margarine.

3. Add just a touch of sugar, according to how many apples you have.

(When I said two tbsp. that was for 25-30 apples)

4. Bring to a boil, lower heat, cover and stir every few minutes, adding

water if necessary.

 

Easy-Peazy. That is, unless you have to do 100 pints, as I do. I go

directly to the orchard and buy bushels of the Rome apples fresh from the

trees.

They are wonderful!

 

Dianne, now in Boca Raton, FL

Event Coordinator, American Embroidery Conference

_http://au.AmericanEmbroideryConference_

(http://au.AmericanEmbroideryConference)

AEC Conference, Marietta, Ga. - March 26th thru March 30th, 2008

_www.braeco.com_ (http://www.braeco.com/)

 

 

 

 

 

************************************** See what's new at http://www.aol.com

 

 

 

[Guest guest]

I have a couple of questions for you.

1. What is fruit fresh? - I checked out the website but it didn't

tell me what is in this product. I am not aware of anyting serving a

similar purpose here in the UK except perhaps lemon juice - is it a

vital part of the procedure?

2. Would you use eating apples rather than cooking apples for this

recipe? As you are not putting much sugar into it I would imagine

that cooking apples might be too sharp but just wanted to check.

3. I never heard of a salad shooter but from the picture when I

googled it it looks like an implement for shredding - would a food

processor produce similar results? Are you looking to shred this

fairly roughly or fine?

TIA

Christie

 

, Nanapom wrote:

>

>

> In a message dated 8/15/2007 7:29:49 A.M. Eastern Daylight Time,

> writes:

>

> I noticed all the apple butter recipes with apple picking just

around the

> corner does anyone have a crock-pot or simple apple sauce recipe.

I would

> especially like to know how to make chunky applesauce my kids love

it.

> Steph

>

>

>

>

> Sorry I am a bit behind, but saw this and could not resist. I am

about to

> travel to our home in North Georgia, once again, to cook up a

whole year's

> supply of applesauce for my husband. Now, he eats applesauce

every day for

> breakfast, and I have to make roughly 100 pints every fall. Of

course, his

> cholesterol is only 150 or so.

> I have two large pans filled with water and about 3 tablespoons of

fruit

> fresh. Now, since I make so much, every thing is done in large

batches. I have

> an electric apple peeler. As one apple is peeling, I am slicing

another

> into quarters into the first pan of water. I keep going back and

forth until

> the first pan/bowl is full.

> Then I take a salad shooter, yes, a salad shooter, and put the

slices in

> with the largest cone and shoot the apples into the second pan of

water. I also

> slice a lot of the quarter slices into chunks so that it is really

chunky.

> From there, they go into a large pot with 1 tablespoon of butter

(to help

> keep them from boiling over) and add about two level tablespoons

of sugar, just

> to keep them from being bitter. My husband has type 2 and cannot

have

> sugar, so this is practically sugarless.

> I then add a couple of cups of water and as it starts to boil I

start to

> stir. Lower the heat once it starts to boil so you don't burn the

apples.

> Cover, leaving just a slight opening. Stir every few minutes, and

add water as

> necessary. Do not overdo the water. When it is the way you like

it, pour it

> into plastic containers and freeze! Yes, freeze! It keeps better

that way

> and you know it has not spoiled.

> It really isn't as hard as it sounds, it is just that I do such

large

> batches. Just:

>

> 1. Peel and slice apples into water with Fruit Fresh.

> 2. Put in pot with some water and a tbsp. of butter or

margarine.

> 3. Add just a touch of sugar, according to how many apples you

have.

> (When I said two tbsp. that was for 25-30 apples)

> 4. Bring to a boil, lower heat, cover and stir every few

minutes, adding

> water if necessary.

>

> Easy-Peazy. That is, unless you have to do 100 pints, as I do. I

go

> directly to the orchard and buy bushels of the Rome apples fresh

from the trees.

> They are wonderful!

>

> Dianne, now in Boca Raton, FL

> Event Coordinator, American Embroidery Conference

> _http://au.AmericanEmbroideryConference_

> (http://au.AmericanEmbroideryConference)

> AEC Conference, Marietta, Ga. - March 26th thru March 30th, 2008

> _www.braeco.com_ (http://www.braeco.com/)

>

>

>

>

>

> ************************************** See what's new at

http://www.aol.com

>

>

>

[Guest guest]

Hi Christie,

 

My Kerr canning book uses lemon juice in its applesauce recipe: 1

Tbsp of lemon juice to 2 cups water for processing 6 lbs of apples

which yields 4 - 5 pints of applesauce. I suspect Fruit Fresh is just

ascorbic acid or something similar to keep the fruit from browning.

 

hth,

Diane

 

 

, " christie_0131 "

<christie0131 wrote:

>

> I have a couple of questions for you.

> 1. What is fruit fresh? - I checked out the website but it didn't

> tell me what is in this product. I am not aware of anyting serving a

> similar purpose here in the UK except perhaps lemon juice - is it a

> vital part of the procedure?

> 2. Would you use eating apples rather than cooking apples for this

> recipe? As you are not putting much sugar into it I would imagine

> that cooking apples might be too sharp but just wanted to check.

> 3. I never heard of a salad shooter but from the picture when I

> googled it it looks like an implement for shredding - would a food

> processor produce similar results? Are you looking to shred this

> fairly roughly or fine?

> TIA

> Christie

>

[Guest guest]

Christie:

 

When I make applesauce, I usually peel and chop the apples and then put then

in some water with a couple of squirts of lemon juice. When I am done

peeling and chopping I add the whole thing to the pot and simmer, I add no

sugar but I do use some cinnamon, as the pot simmers I stir frequently until I

get the consistency I like.

 

Really very easy to make.

 

Gayle

 

 

 

************************************** See what's new at http://www.aol.com

 

 

 

[Guest guest]

Thanks Diane, that's great.

Christie

 

, " strayfeather1 "

<otherbox2001 wrote:

>

> Hi Christie,

>

> My Kerr canning book uses lemon juice in its applesauce recipe: 1

> Tbsp of lemon juice to 2 cups water for processing 6 lbs of apples

> which yields 4 - 5 pints of applesauce. I suspect Fruit Fresh is just

> ascorbic acid or something similar to keep the fruit from browning.

>

> hth,

> Diane

>

[Guest guest]

My uncle has a recipe that uses a crockpot. I'll have to get it from

him tonight. We still don't have internet access at home, and my

modem in my laptop doesn't work, so I can't get online there either.

I'll put the recipe on my laptop, then post it next time I'm online.

[Guest guest]

Hi there:

 

I will very much appreciate an applesauce recipe please.

 

Brightest regards.

 

Isabel

 

 

¡Todo sobre Amor y Sexo!

La guía completa para tu vida en Mujer de Hoy.

http://mx.mujer./

 

 

[Guest guest]

Isabel, have you been on the community forum yet? Allison posts there and she

has the best (and easiest) applesauce recipe!

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

isabel caceres <maica482003

 

Tuesday, November 11, 2008 9:20:27 PM

applesauce

 

 

Hi there:

 

I will very much appreciate an applesauce recipe please.

 

Brightest regards.

 

Isabel

 

¡Todo sobre Amor y Sexo!

La guía completa para tu vida en Mujer de Hoy.

http://mx.mujer. /

 

 

[Guest guest]

Thank you Heather. No, I have not been yet to the community forum. I will soon.

Isabel

 

 

¡Todo sobre Amor y Sexo!

La guía completa para tu vida en Mujer de Hoy.

http://mx.mujer./

 

 

[Guest guest]

There are two applesauce recipes in the Recipes section of the Radiant

Recovery website. One under " Fast Foods " and another under " Sides.

Emily

 

, isabel caceres

<maica482003 wrote:

>

> Hi there:

>  

> I will very much appreciate an applesauce recipe please.

>  

> Brightest regards.

>  

> Isabel

[Guest guest]

Emily, I had no idea those were there! Thanks for pointing that out. Hmm, makes

me wonder what other recipe gems are on the RR site that I don't recall. I think

I'll go take a look!

Heather

 

There are two ways to live your life. One is as though nothing is a miracle.

The other is as though everything is a miracle.

--Albert Einstein

 

 

 

 

________________________________

erahn8 <erahn8

 

Tuesday, November 18, 2008 6:52:44 PM

Re: applesauce

 

 

There are two applesauce recipes in the Recipes section of the Radiant

Recovery website. One under " Fast Foods " and another under " Sides.

Emily

 

, isabel caceres

<maica482003@ ...> wrote:

>

> Hi there:

> Â

> I will very much appreciate an applesauce recipe please.

> Â

> Brightest regards.

> Â

> Isabel