OTish - Aple Sauce
Sarah Wilson
Hi
This is completely off topic - well in a way.
DD2 wants to make apple sauce - she saw it on a movie - I don't know
which one - where some Amerian people were making loads of apple sauce
and putting it in jars to keep.
Well my question is - do any of you have a recipe for such a sauce? We
Brits make apple sauce to have with roast pork for example by just
cooking apple - but I think maybe there may be more to this 'American'
apple sauce as I don't think the 'English' stuff would keep long in a jar.
Well here's hoping one of you has a clue what I am on about
Thanks in advance
Sarah (apple sauce-less in Spain)
This is completely off topic - well in a way.
DD2 wants to make apple sauce - she saw it on a movie - I don't know
which one - where some Amerian people were making loads of apple sauce
and putting it in jars to keep.
Well my question is - do any of you have a recipe for such a sauce? We
Brits make apple sauce to have with roast pork for example by just
cooking apple - but I think maybe there may be more to this 'American'
apple sauce as I don't think the 'English' stuff would keep long in a jar.
Well here's hoping one of you has a clue what I am on about
Thanks in advance
Sarah (apple sauce-less in Spain)
Ren Allen
~~Well my question is - do any of you have a recipe for such a sauce? ~~
When I had an apple tree, I used to peel, core and slice the apples
then boil them until they were sauce. I added a little bit of cinnamon
sometimes. It was SOoooooo yummy.
We canned some of it to save and ate the rest right away.
Here's a site that explains it in detail:
http://www.pickyourown.org/applesauce.htm
I'm looking forward to homemade applesauce again, we just planted two
apple trees!
Ren
learninginfreedom.com
When I had an apple tree, I used to peel, core and slice the apples
then boil them until they were sauce. I added a little bit of cinnamon
sometimes. It was SOoooooo yummy.
We canned some of it to save and ate the rest right away.
Here's a site that explains it in detail:
http://www.pickyourown.org/applesauce.htm
I'm looking forward to homemade applesauce again, we just planted two
apple trees!
Ren
learninginfreedom.com
Kathy Culwell
I have made applesauce often in the blender. I core the apples,
don't have to peel them, don't cook them and toss them in the
blender. It takes a bit of blending, might even work better in
a food processor, but just stop and start the motor and work
around with a spoon until its all blended rather well. Sometimes
add cinnamon. Its super good, all raw.
Kathy
don't have to peel them, don't cook them and toss them in the
blender. It takes a bit of blending, might even work better in
a food processor, but just stop and start the motor and work
around with a spoon until its all blended rather well. Sometimes
add cinnamon. Its super good, all raw.
Kathy
----- Original Message -----
From: Ren Allen
To: [email protected]
Sent: Wednesday, April 09, 2008 8:38 PM
Subject: [unschoolingbasics] Re: OTish - Aple Sauce
~~Well my question is - do any of you have a recipe for such a sauce? ~~
When I had an apple tree, I used to peel, core and slice the apples
then boil them until they were sauce. I added a little bit of cinnamon
sometimes. It was SOoooooo yummy.
We canned some of it to save and ate the rest right away.
Here's a site that explains it in detail:
http://www.pickyourown.org/applesauce.htm
I'm looking forward to homemade applesauce again, we just planted two
apple trees!
Ren
learninginfreedom.com
[Non-text portions of this message have been removed]
Debra Rossing
We just simmer the apples (quartered, seeds out, skins ON) until they're
soft then put the whole lot through a food mill. Cooking with the skins
on makes the sauce slightly pink. Once it's nicely mushed (the food mill
removes the skins nicely), we add cinnamon, sweetener, whatever. At our
house, we put it into whatever jars we have handy while it's still warm
and then pop into the fridge - makes a decent seal (going from hot to
cold quickly causes a lsight vacuum seal) and we've got some we made
around Thanksgiving (November 2007) that is still good, tasty, no
growing stuff, etc. Oh, we also made cranberry applesauce by simmering
the cranberries until they pop (that was fun, sounded kinda like
popcorn) then mashing them through the food mill with the apples. If you
don't have a food mill, mashing it through a metal sieve with a big
spoon will work.
Deb
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soft then put the whole lot through a food mill. Cooking with the skins
on makes the sauce slightly pink. Once it's nicely mushed (the food mill
removes the skins nicely), we add cinnamon, sweetener, whatever. At our
house, we put it into whatever jars we have handy while it's still warm
and then pop into the fridge - makes a decent seal (going from hot to
cold quickly causes a lsight vacuum seal) and we've got some we made
around Thanksgiving (November 2007) that is still good, tasty, no
growing stuff, etc. Oh, we also made cranberry applesauce by simmering
the cranberries until they pop (that was fun, sounded kinda like
popcorn) then mashing them through the food mill with the apples. If you
don't have a food mill, mashing it through a metal sieve with a big
spoon will work.
Deb
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[Non-text portions of this message have been removed]
[email protected]
-----Original Message-----
From: Sarah Wilson <sarah@...>
DD2 wants to make apple sauce - she saw it on a movie - I don't know
which one - where some Amerian people were making loads of apple sauce
and putting it in jars to keep.
-=-=-=-=-=-
Was it the movie with Diane Keaton as an instant mom? Moves to a small
town on a farm with loads of apple trees and loads MORE of apples? <g>
-=-=-=-=-=-
Well my question is - do any of you have a recipe for such a sauce? We
Brits make apple sauce to have with roast pork for example by just
cooking apple - but I think maybe there may be more to this 'American'
apple sauce as I don't think the 'English' stuff would keep long in a
jar.
-=-=-=-=-
We just core and slightly peel the apples (I like the skins, but too
much without straining can be unpleasant) and toss them in a bit of
water.
I add honey and cinnamon, not because they aren't sweet enough, but
because we like honey and cinnamon. I add a little lemon juice to
retard browning.
I don't strain mine 'cause I like it lumpy.
It never lasts long enough here to go bad in the refrigerator.
I hadn't heard of Deb's "quick-cool" method of popping the caps. Maybe
we'll try that. But I think, if you made a lot, you could boil and
sterilize the jars as you would for any other canned fruits.
Have you ever made apple butter? It's not "butter" at all. <g> Similar
to apple sauce, but richer and thicker, with a little cider vinegar
added.
My mother used to make popovers served with apple butter.
~Kelly
Kelly Lovejoy
Conference Coordinator
Live and Learn Unschooling Conference
http://www.LiveandLearnConference.org
From: Sarah Wilson <sarah@...>
DD2 wants to make apple sauce - she saw it on a movie - I don't know
which one - where some Amerian people were making loads of apple sauce
and putting it in jars to keep.
-=-=-=-=-=-
Was it the movie with Diane Keaton as an instant mom? Moves to a small
town on a farm with loads of apple trees and loads MORE of apples? <g>
-=-=-=-=-=-
Well my question is - do any of you have a recipe for such a sauce? We
Brits make apple sauce to have with roast pork for example by just
cooking apple - but I think maybe there may be more to this 'American'
apple sauce as I don't think the 'English' stuff would keep long in a
jar.
-=-=-=-=-
We just core and slightly peel the apples (I like the skins, but too
much without straining can be unpleasant) and toss them in a bit of
water.
I add honey and cinnamon, not because they aren't sweet enough, but
because we like honey and cinnamon. I add a little lemon juice to
retard browning.
I don't strain mine 'cause I like it lumpy.
It never lasts long enough here to go bad in the refrigerator.
I hadn't heard of Deb's "quick-cool" method of popping the caps. Maybe
we'll try that. But I think, if you made a lot, you could boil and
sterilize the jars as you would for any other canned fruits.
Have you ever made apple butter? It's not "butter" at all. <g> Similar
to apple sauce, but richer and thicker, with a little cider vinegar
added.
My mother used to make popovers served with apple butter.
~Kelly
Kelly Lovejoy
Conference Coordinator
Live and Learn Unschooling Conference
http://www.LiveandLearnConference.org
Debra Rossing
>Have you ever made apple butter?Last fall we made pumpkin butter - simmer cut up pumpkin, mush it all
up, add sweetener and cinnamon/spices, then slow simmer (LOW heat to
avoid burning) until it gets thick. And, again, we just jarred it and
popped it in the fridge (let it cool just enough so the jars don't crack
from the temperature difference). DS loves it on pancakes, fresh bread,
etc. (just had some last weekend and it was still good) Oh, and it's a
shortcut to "pumpkin pie" - schmear some pumpkin butter on a graham
cracker and top with whipped topping (if you like) and voila -
individual pumpkin pie with way less work!
Ah - just noticed something - we do some in glass jars and pop them in
the fridge as noted BUT we also use small plastic "freezer jam" jars and
freeze some of the result (jam, pumpkin butter, etc - NOT applesauce) so
that we have a supply for the year. DS loves the fact that we can pick
and jam enough "wild berries" (wild blackberries in our back yard) to
have jam until the next year's berries are ripe. Berry season is one of
his favorites (comes right after his birthday too which is an added
bonus) - he's usually up with the sun, dressed, and outside with a berry
container to get that day's berries. He's careful to only pick the ones
that are exactly ripe that day - he lets the rest continue to ripen, no
wholesale ripping berries off the vines/canes. And, we have a deal with
all our little woodland friends and the birds - we only pick the fronts
and a bit of the top and side, the areas facing our lawn and readily
accessible; they get the back, some of the top, and the underneath
areas. It's better for everyone - we've got 2 or 3 times the number of
berry brambles now that we did when we first moved in because we let the
birds and critters have at it and they spread the seeds on their own.
Now we all have more. That's a good thing.
Also, note that the pop'em in the fridge thing requires that they stay
in the fridge. It is not a substitute for water bath or pressure canning
where you can shelve the results without refrigeration. That's our next
'phase' that we're going to try this summer - water bath canning for
stuff like tomatoes and tomato sauce, peaches, pears, etc.
Deb
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