[nafex] Apple sauce production

Thomas Olenio tolenio at sentex.net
Tue Sep 12 12:28:38 EDT 2000

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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.


Thomas Olenio
Ontario, Hardiness Zone 6a

On Tue, 12 Sep 2000 W3cmp at 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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