Anyone can? I'm making unsweetened applasauce today.
quiltlovinlisa
Posts: 1,710 Member
A friend with four apple trees told us to come help ourselves, so I'm making a whole lot of unsweetened applesauce. I'm guesstimating it'll be about 40 or so quarts by the time I'm done and it'll take me all week to do it.
My kids love me. Homemade is so much better then store bought.
My kids love me. Homemade is so much better then store bought.
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I made it once and ended up having to eat the whole thing myself. My kids must be aliens.0
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I made it once and ended up having to eat the whole thing myself. My kids must be aliens.
My 9 year old twins suck it down like their lives depended on it! They are fruit lovers. I also use it to bake, often replacing half the oil/butter content in baked goods with applesauce. We go through it.
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It's delicious. I should make some.0
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Technically right now my eleven year old is making applesauce. He loves to run the victorio strainer. Odd kid also loves to run the cherry pitter when the cherries come on too.0
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Looks like I'll do about 14 quarts when the day is done. It's going to be a long week.0
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This month is when I usually fill the cupboards with jars, so I completely know how you feel
So far I have several types of jam (I think 7) and lots of tomato sauce. No apples yet, it is too early for them here, next month. 0 -
I haven't canned much in the past couple of years. We don't eat enough jam to make it worth the effort. I do love homemade applesauce though. I use a chinois to make it like my grandma did and love that texture. I may need to get some apples and make a few quarts.0
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This month is when I usually fill the cupboards with jars, so I completely know how you feel So far I have several types of jam (I think 7) and lots of tomato sauce. No apples yet, it is too early for them here, next month.
We have a grape vine and in a month, I'll be doing grape jelly, my kids will suck that down like there's no tomorrow.
I can never get enough tomatoes grown to do sauce, but we've been eating fresh for 3 solid weeks and it's been just lovely.
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I haven't canned much in the past couple of years. We don't eat enough jam to make it worth the effort. I do love homemade applesauce though. I use a chinois to make it like my grandma did and love that texture. I may need to get some apples and make a few quarts.
I'll have to look up chinois.
It's ridiculous how much jam we go through here.
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I used to can all the time. Actually ended up in the local newspaper for being a young lady who cans. But, with a toddler, there's barely regular cooking going on. I can't wait to make applesauce with my mini. I love using honeycrisp apples for it. It really doesn't need anything added.
Someone mentioned grapes. I did grape juice several years ago after I got a great deal on fifty lbs of concord grapes. Heavenly!0 -
TropicalKitty wrote: »I used to can all the time. Actually ended up in the local newspaper for being a young lady who cans. But, with a toddler, there's barely regular cooking going on. I can't wait to make applesauce with my mini. I love using honeycrisp apples for it. It really doesn't need anything added.
Someone mentioned grapes. I did grape juice several years ago after I got a great deal on fifty lbs of concord grapes. Heavenly!
Canning with littles is tough. I've done it but I'm sure happy they're old enough to help now.
Home canned grape juice is the most incredible tasting stuff.
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quiltlovinlisa wrote: »I haven't canned much in the past couple of years. We don't eat enough jam to make it worth the effort. I do love homemade applesauce though. I use a chinois to make it like my grandma did and love that texture. I may need to get some apples and make a few quarts.
I'll have to look up chinois.
It's ridiculous how much jam we go through here.
We go through about 50 - 70 jars of jam per year, so more than one jar per week. I think our record was close to 100 two years ago. For breakfast on toasted bread, added in plain yoghurt as a snack, not to mention baking with jam. If it was up to him, one of my kids would spread jam on his steak...0 -
Apple sauce freezes very well, so it is great to have extra for deserts. I like to mix it with plain Fage yogurt to make it more palatable and to add protein to the apples. I make apple sauce during the winter months with any kind of apples available, specially on sale. I core them and cut them but I don't peel them and I only add 1 tps of vanilla extract. The immersible blender comes very handy too. The apple sauce is also good to serve with pork chops.0
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Man, I can't wait to go apple picking with my kids. My DS8 loves to help peel/core the apples, he eats the peel as it come off. I use the sweetest apples so I don't have to add sugar. I love that he loves it!0
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quiltlovinlisa wrote: »I haven't canned much in the past couple of years. We don't eat enough jam to make it worth the effort. I do love homemade applesauce though. I use a chinois to make it like my grandma did and love that texture. I may need to get some apples and make a few quarts.
I'll have to look up chinois.
It's ridiculous how much jam we go through here.
We go through about 50 - 70 jars of jam per year, so more than one jar per week. I think our record was close to 100 two years ago. For breakfast on toasted bread, added in plain yoghurt as a snack, not to mention baking with jam. If it was up to him, one of my kids would spread jam on his steak...
Your house sounds like my house. It's insane! lol
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Man, I can't wait to go apple picking with my kids. My DS8 loves to help peel/core the apples, he eats the peel as it come off. I use the sweetest apples so I don't have to add sugar. I love that he loves it!
When we use the apple slicer/peeler/corer, my kids love to just eat the peel too.
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Apple sauce freezes very well, so it is great to have extra for deserts. I like to mix it with plain Fage yogurt to make it more palatable and to add protein to the apples. I make apple sauce during the winter months with any kind of apples available, specially on sale. I core them and cut them but I don't peel them and I only add 1 tps of vanilla extract. The immersible blender comes very handy too. The apple sauce is also good to serve with pork chops.
It is very versatile. Vanilla sounds like a lovely addition. I usually do cinnamon and sometime currant apple sauce, but we have a red currant bush.
We don't have the freezer space, so canning it is.
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You should try canning homemade apple butter also. My kids love it. We eat it on waffles, toast and peanut butter sandwiches (to name a few). Its super easy to make in the crockpot--I let mine cook overnight then process in the morning. Your house will smell absolutely divine! 0
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Mash the juice out of them add sugar and wine yeast and make some wine. I cook with my homemade wine or give it away. It's just fun making it.0
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quiltlovinlisa wrote: »Apple sauce freezes very well, so it is great to have extra for deserts. I like to mix it with plain Fage yogurt to make it more palatable and to add protein to the apples. I make apple sauce during the winter months with any kind of apples available, specially on sale. I core them and cut them but I don't peel them and I only add 1 tps of vanilla extract. The immersible blender comes very handy too. The apple sauce is also good to serve with pork chops.
It is very versatile. Vanilla sounds like a lovely addition. I usually do cinnamon and sometime currant apple sauce, but we have a red currant bush.
We don't have the freezer space, so canning it is.
What do you add to the canned apple sauce so they last longer? I am afraid that they will turn bad very soon if I don't keep them in the fridge or the freezer.
I have also added fresh apricots to the apples while cooking if I prepare the sauce at the end of the summer. It does give it a different and pleasant taste.0 -
tamiandtoto wrote: »You should try canning homemade apple butter also. My kids love it. We eat it on waffles, toast and peanut butter sandwiches (to name a few). Its super easy to make in the crockpot--I let mine cook overnight then process in the morning. Your house will smell absolutely divine!
I've done apple butter, but my kids prefer traditional jam, so that's what I make.
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quiltlovinlisa wrote: »Apple sauce freezes very well, so it is great to have extra for deserts. I like to mix it with plain Fage yogurt to make it more palatable and to add protein to the apples. I make apple sauce during the winter months with any kind of apples available, specially on sale. I core them and cut them but I don't peel them and I only add 1 tps of vanilla extract. The immersible blender comes very handy too. The apple sauce is also good to serve with pork chops.
It is very versatile. Vanilla sounds like a lovely addition. I usually do cinnamon and sometime currant apple sauce, but we have a red currant bush.
We don't have the freezer space, so canning it is.
What do you add to the canned apple sauce so they last longer? I am afraid that they will turn bad very soon if I don't keep them in the fridge or the freezer.
I have also added fresh apricots to the apples while cooking if I prepare the sauce at the end of the summer. It does give it a different and pleasant taste.
Properly canned applesauce will last for a year, but we've eaten from jars 3 years old. As long as it looks fine, smells fine and the seal is intact, it doesn't spoil.
I do water bath piping hot applesauce for 20 minutes in a roaring boil. You can only water bath fruits, jams jellies and pickles, Everything else needs to be pressure canned.
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quiltlovinlisa wrote: »
I've made apple its sweet good for deglazing fresh green beans ect. Pear is funky so if you find pear trees just eat them lol
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quiltlovinlisa wrote: »quiltlovinlisa wrote: »Apple sauce freezes very well, so it is great to have extra for deserts. I like to mix it with plain Fage yogurt to make it more palatable and to add protein to the apples. I make apple sauce during the winter months with any kind of apples available, specially on sale. I core them and cut them but I don't peel them and I only add 1 tps of vanilla extract. The immersible blender comes very handy too. The apple sauce is also good to serve with pork chops.
It is very versatile. Vanilla sounds like a lovely addition. I usually do cinnamon and sometime currant apple sauce, but we have a red currant bush.
We don't have the freezer space, so canning it is.
What do you add to the canned apple sauce so they last longer? I am afraid that they will turn bad very soon if I don't keep them in the fridge or the freezer.
I have also added fresh apricots to the apples while cooking if I prepare the sauce at the end of the summer. It does give it a different and pleasant taste.
Properly canned applesauce will last for a year, but we've eaten from jars 3 years old. As long as it looks fine, smells fine and the seal is intact, it doesn't spoil.
I do water bath piping hot applesauce for 20 minutes in a roaring boil. You can only water bath fruits, jams jellies and pickles, Everything else needs to be pressure canned.
Thank you!
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quiltlovinlisa wrote: »quiltlovinlisa wrote: »Apple sauce freezes very well, so it is great to have extra for deserts. I like to mix it with plain Fage yogurt to make it more palatable and to add protein to the apples. I make apple sauce during the winter months with any kind of apples available, specially on sale. I core them and cut them but I don't peel them and I only add 1 tps of vanilla extract. The immersible blender comes very handy too. The apple sauce is also good to serve with pork chops.
It is very versatile. Vanilla sounds like a lovely addition. I usually do cinnamon and sometime currant apple sauce, but we have a red currant bush.
We don't have the freezer space, so canning it is.
What do you add to the canned apple sauce so they last longer? I am afraid that they will turn bad very soon if I don't keep them in the fridge or the freezer.
I have also added fresh apricots to the apples while cooking if I prepare the sauce at the end of the summer. It does give it a different and pleasant taste.
Properly canned applesauce will last for a year, but we've eaten from jars 3 years old. As long as it looks fine, smells fine and the seal is intact, it doesn't spoil.
I do water bath piping hot applesauce for 20 minutes in a roaring boil. You can only water bath fruits, jams jellies and pickles, Everything else needs to be pressure canned.
Thank you!
You are welcome.
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I can pretty much everything, including simple tomato paste (no sugar, salt or vinegar to help with preservation), without a pressure canner and without water baths. It is a tip I learned about 10 years ago and saves a lot of time:
Clean the jars and lids and place them in the oven. Heat them to 100 celsius degrees for 20 minutes.
While the jam, sauce or whatever is still boiling hot, fill the jars to the top, screw the lids tightly (you will need oven gloves, as everything will be hot), and then place the jars upside down on a flat surface and let them cool.
Then store as normally. They last for years. I just opened this summer a jar of pear jam and a jar of tomato sauce, forgotten since 2012 and they were perfect. The only limitation in the method is you need screw lids.
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I love making my own apple sauce, rhubarb compote and jam! I usually just oven sterilise jars and fill them when the jam or similar is still hot i still have jars from a few years ago that are still good.
there are loads of methods for canning and bottling fruits and veg i find the old cookbooks the best especially if you don't have all the fancy kit like sugar thermometers etc i have one book that has about 4 different sterilising methods!
Currently i have 3types of jam and rhubarb compote in the pantry from this years effort so far!0 -
Just an fyi:I can pretty much everything, including simple tomato paste (no sugar, salt or vinegar to help with preservation), without a pressure canner and without water baths. It is a tip I learned about 10 years ago and saves a lot of time:
Clean the jars and lids and place them in the oven. Heat them to 100 celsius degrees for 20 minutes.
While the jam, sauce or whatever is still boiling hot, fill the jars to the top, screw the lids tightly (you will need oven gloves, as everything will be hot), and then place the jars upside down on a flat surface and let them cool.
Then store as normally. They last for years. I just opened this summer a jar of pear jam and a jar of tomato sauce, forgotten since 2012 and they were perfect. The only limitation in the method is you need screw lids.
This is NOT considered safe. Yes, people have done it for years and years, but the canning guidelines for safe food handling say big no. Unless you can verify the product is acidic enough, tomato products like sauce, must be pressure canned to ensure no botulism.
Eta: since you used Celsius, I assume you aren't in the US. It's the US guidelines that say no.0
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