North American Fruit Explorers mailing list at ibiblio

[John Smith <friendly27sw@yahoo.com>]

We always make apple sauce by simply quartering the
apples, and boiling cores, skins and all in a little
water until everything is mush and then processing
with one of those pot-like things with the screen on
the bottom, you put in the mush and turn the crank to
force the less fiberous material through the screen
and it's some of the easiest, most flavorful
applesauce there is.  Have not had problems with
apples like Yellow Transparent plugging it up.
--- Michelle Horner <shelly2@wi.rr.com> wrote:

> Tom, I'm too lazy to peel apples for sauce.  When
> I'm dealing with bushel quanties, I usually slab off
> the sides from the core; cook to consistency I like;
> and run apple and skins through the blender.  If the
> apples have a red skin, the sauce is a beautiful
> pink color.  If yellow skinned it is plainer
> looking.  I think the skin is where all the "good
> stuff" is anyway, and a lot of the fiber.  You'll
> never know the skins were in the blend when you are
> done!  I have not tried the newer "boat motor"--hand
> blender.  If that would work I wouldn't have to do
> the smaller blender batches.  I usually deal with SS
> pot like the turkey fryer--maybe 15 gallons??  Try a
> sauce pan of this method and see what you think??
> Michelle Horner Z4/5  SE WIs
> 
> 
> 
>   Hello,
> 
>    
> 
>   What are some of the simpler recipes that can be
> made with harvest apples (yellow transparent)?
> 
>    
> 
>   Peeling them for applesauce looks like a lot of
> work based on their size.  The flavor and texture is
> not right for pies either.
> 
>    
> 
>   Making applesauce with the skin on is no fun
> either.  My strainer just plugged with skin and core
> continually.
> 
>    
> 
>   What are some good recipes, no muss, no fuss to
> use with harvest apples?
> 
>    
> 
>   Thanks,
> 
>   Tom
> 
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