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Re: [nafex] Apple sauce production
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Hi,
To avoid separating we freeze ours in plastic 1 liter containers as soon
as it is cooled. Seems to be nicer that way after long storage too.
We just save 1 liter yogurt or cottage cheese containers.
To make bigger batches, you are going to have to use commercial equipment.
We buy maple syrup in 5 gallon containers, and out of season that is
frozen too (we buy locally).
Best of luck.
Regards,
Tom
--
Thomas Olenio
Ontario, Hardiness Zone 6a
On Tue, 12 Sep 2000 W3cmp@aol.com wrote:
>
> After spending a full weekend making and canning applesauce in (10? qt.
> pots), one small batch at a time, my wife has asked me to ask if there are
> recipies available for bigger batches? She cores and peels the apples, puts
> a little water in the bottom of a pot, and slowly cooks the apples down. She
> adds sugar to taste when the apple have almost completely turned to asuce.
> Two complaints are the tendency of the applesauce to burn if not constantly
> stirred (we use aluminum pots for cooking, although we ended up also using
> crock pots and although small, they seemed to work fine), and the tendency
> for the sauce to separate after it has been sealed. Does anyone have any
> suggestions, leads on equipment for making larger batches than 10 qt pots,
> and tips on keeping the sauce from separating after it has been canned?
> Maybe it would be a good thing to make an article for Pomona. Thanks for
> your replies in advance. Chris Patterson
>
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