[nafex] Apple sauce production

jhecksel at voyager.net jhecksel at voyager.net
Sun Sep 17 23:25:52 EDT 2000


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Greetings all:

Please excuse the lateness of my posting to this thread.  I wanted to play around
with making some applesauce and this weekend was the soonest I could get to it.

Steaming the apples whole is what worked best for me.  I am sure there are gizmos
one can buy for the purpose, but the last thing I need is one more thing to lose.
Before I threw in the apples into my 19 qt canning kettle, I put in three stainless
steel table knives and a heat resistant dinner plate on top of them.  I add about a
quart and a half of liquid (water or cider depending on my mood).  I pick the
apples and wash them.  Then I put them whole into the kettle.  Then I crank up the
heat.

|oooooooo|
|oooooooo|
| _______ |
|   knives    |
-----------

Last year I was plagued with scorching apples.  We did 32 quarts this weekend and
steaming them worked slick.  The only other thing I learned, again, is to add extra
liquid when making sauce of less than fully ripe apples....either that or cook the
devil out of them before canning.  The less ripe apples still have starch in them
and they make a thick sauce that does not let the gasses escape.  The sauce tends
to blow out beneath the lids.  Yuck!

Best regards from Eaton Rapids, Michigan.  The town that takes Eat-on Rapid
seriously!


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