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Re: [nafex] Apple sauce production

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The replies to this message have all had in common the idea that applesauce
should be a puree (hence, the use of a blender, food mill, etc.).

But the kind my mother taught me to make leaves the apples in segments.
They are cooked briefly in a sugar syrup just long enough to begin to be
transparent. Gravensteins are the best for this, as they keep their shape
better after cooking whether in sauce or in pies. Early apple varieties
often cook to a puree no matter how carefully they are handled.


At 11:50 AM 9/12/2000 EDT, you 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.
>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