in article , at
wrote on 14/10/03 9:57 am:

Ellen Wickberg wrote:
in article , Edwin Downward at
wrote on 14/10/03 12:38 am:


Hi,

This year my wife and I have tried expanding the range of goods we can.

So far everything has worked perfectly, except for the applesauce. For
some reason all our applesauce has developed these little white clumps.
The best way I can describe them is to say that they have the
consistency of corn starch that was not properly broken up before being
thrown into a gravy .

Any help would be greatly appreciated.

Edwin Downward


how are you making your applesauce? Ellen


We boiled sugar and applechunks in a large pot, stirring often. Added
cinnamon. Continued to boil until most of the applechunks had
disintegrated. Poured into mason jars and processed at 5 pounds for 5
minutes.

Edwin

Did you add any water when you were starting? and did you taste the little
white clumps? Ellen