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nafex - Re: [nafex] Apple sauce production

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  • From: Thomas Olenio <tolenio@sentex.net>
  • To: nafex@egroups.com
  • Subject: Re: [nafex] Apple sauce production
  • Date: Tue, 12 Sep 2000 12:28:38 -0400 (EDT)

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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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