Comments on: Making Applesauce From Scratch http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/ Cleveland Food Blog - Cleveland's Chubbiest Blog Tue, 27 Jul 2010 13:47:36 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Cinderz http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-5272 Cinderz Wed, 30 Dec 2009 03:24:16 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-5272 How many apples in 3 lbs. and how much does it make?? How many apples in 3 lbs. and how much does it make??

]]> By: Zak http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-5117 Zak Wed, 02 Dec 2009 21:43:53 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-5117 Mark, just a simple tip to make your apple sauce that much better. Get rid of the water and the ground cinnamon. First of all, I prefer granny smith apples, but that is simply preference. Second, I use cinnamon sticks instead of ground cinnamon. The reason for this is that a cinnamon stick is like a peppercorn. Each one holds essential oils that contain most of the flavor. When you crack or heat a peppercorn or cinnamon stick the essential oils release and you achieve your highest and most pure level of flavor. Who knows how long that ground cinnamon has been sitting on the shelf. It's essential oils were gone ages ago. The second recommendation is not to add the water, but instead to keep your temperature very low and cover the pot with aluminum foil. This keeps all of your flavors where they belong, in the applesauce. Also, it doesn't dilute the pure flavor of the apples. Hope this tip helps. Mark, just a simple tip to make your apple sauce that much better. Get rid of the water and the ground cinnamon. First of all, I prefer granny smith apples, but that is simply preference. Second, I use cinnamon sticks instead of ground cinnamon. The reason for this is that a cinnamon stick is like a peppercorn. Each one holds essential oils that contain most of the flavor. When you crack or heat a peppercorn or cinnamon stick the essential oils release and you achieve your highest and most pure level of flavor. Who knows how long that ground cinnamon has been sitting on the shelf. It’s essential oils were gone ages ago. The second recommendation is not to add the water, but instead to keep your temperature very low and cover the pot with aluminum foil. This keeps all of your flavors where they belong, in the applesauce. Also, it doesn’t dilute the pure flavor of the apples. Hope this tip helps.

]]> By: kathy http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-4798 kathy Thu, 24 Sep 2009 15:09:23 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-4798 Hi, Looks wonderful!!! I too make mine with a bit of chunks left in. I use the spiral cutter/peeler/corer. It works prefect and saves lots of time (since I do 200 lbs at a time). I put my sliced apples in the pot, then cover them and put them in the oven on 250'. This saves from sortched bottoms and little stirring is needed. Give it a try and you will never do it on the stove top again. Oh I use only macoun apples. Hi, Looks wonderful!!! I too make mine with a bit of chunks left in. I use the spiral cutter/peeler/corer. It works prefect and saves lots of time (since I do 200 lbs at a time). I put my sliced apples in the pot, then cover them and put them in the oven on 250′. This saves from sortched bottoms and little stirring is needed. Give it a try and you will never do it on the stove top again. Oh I use only macoun apples.

]]> By: Kathy Perkins http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-4784 Kathy Perkins Thu, 10 Sep 2009 23:48:13 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-4784 I love the basic recipe and made this in my pressure cooker in 10 minutes. I used homegrown granny smith apples and they were delicious! I was curious about freezing applesauce so am freezing about half of the batch to see what it tastes like when defrosted. I love the basic recipe and made this in my pressure cooker in 10 minutes. I used homegrown granny smith apples and they were delicious! I was curious about freezing applesauce so am freezing about half of the batch to see what it tastes like when defrosted.

]]> By: Christmas Recipes You’ll Love to Make - Eatingcleveland.com http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-3704 Christmas Recipes You’ll Love to Make - Eatingcleveland.com Mon, 22 Dec 2008 23:53:30 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-3704 [...] Homemade Applesauce [...] [...] Homemade Applesauce [...]

]]> By: Kelly the Kitchen Kop http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-3361 Kelly the Kitchen Kop Tue, 28 Oct 2008 17:19:37 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-3361 Just found you from Problogger. I make uncooked/raw applesauce - it's fast and easy since you don't have to cook it. I use maple syrup for a sweetener to avoid the refined sugar...a little bit more healthy that way. Tastes great, too. Like an apple pie. I'm enjoying my look around your blog. :) Kelly Just found you from Problogger.

I make uncooked/raw applesauce – it’s fast and easy since you don’t have to cook it. I use maple syrup for a sweetener to avoid the refined sugar…a little bit more healthy that way. Tastes great, too. Like an apple pie.

I’m enjoying my look around your blog. :)

Kelly

]]> By: Alex Shalman http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-3358 Alex Shalman Tue, 28 Oct 2008 12:28:45 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-3358 They say that to make applesauce from scratch you first must recreate the universe ;) They say that to make applesauce from scratch you first must recreate the universe ;)

]]> By: KatherineB http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-3352 KatherineB Sun, 26 Oct 2008 16:40:33 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-3352 Your applesauce looks awesome! I want to dive right in with a spoon! Your applesauce looks awesome! I want to dive right in with a spoon!

]]> By: Mark http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-3345 Mark Fri, 24 Oct 2008 20:51:36 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-3345 That's what I was going to do with them, but I didn't think that I would have enough of them to make more than a cup. That’s what I was going to do with them, but I didn’t think that I would have enough of them to make more than a cup.

]]> By: Banksy http://www.eatingcleveland.com/2008/10/24/making-applesauce-from-scratch/comment-page-1/#comment-3344 Banksy Fri, 24 Oct 2008 20:43:33 +0000 http://www.eatingcleveland.com/2008/10/20/making-applesauce-from-scratch/#comment-3344 Cores are used by processing plants to make Cider. Cores are used by processing plants to make Cider.

]]>