North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

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For a FAST way, get yourself a good blender - I highly recommend a VITA-MIX.
 Core, but
don't peel (the blender will grind the peel completely) the apples.  Puree
them in the blender and add whatever
sweetening and spices you like.  Cold pack the jars and can them - boil at
least an hour or more.  This will also preserve more of the fresh apple
flavor.
I would also strongly suggest you get stainless steel pans and toss the
aluminum
ones - the acids in fruit will dissolve aluminum and you'll get it in the
food.  Aluminum accumulates in the body and has been implicated in
connection with Alzheimer's. 
-Lon Rombough
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>From: W3cmp@aol.com
>To: nafex@egroups.com
>Subject: [nafex] Apple sauce production
>Date: Tue, Sep 12, 2000, 8:50 AM
>

>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
>
>
>
>