North American Fruit Explorers mailing list at ibiblio

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

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As with all fruit, applesauce made in a blender will vary a lot with the
varieties you use.  Gravenstein, well ripened, has a lot less of the trait
described, while other varieties have more.  This is where some creative
blending of varieties will make a difference, just as it does in good cider.

-Lon Rombough
Grapes, unusual fruits, writing, more, at http://www.hevanet.com/lonrom
  
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>From: LONGDISTSHTR <longdistshtr@shtc.net>
>To: nafex@egroups.com
>Subject: Re: [nafex] Apple sauce production
>Date: Tue, Sep 12, 2000, 6:21 PM
>

>I've tried the apple sauce by Lon's suggestion. I don't mind it, but I'm
>sure some purists might find the pectin in the peel objectional. It give
>s a kind of ropey feel to the sauce. If you like Washington State White
>House beautiful greenish-white sauce in the pretty can, you probably
>won't like it. I honestly believe Lon's way gives you more nutrition
>'tho. Doc Lisenby
>
>
>
>