Edwin Downward wrote:

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

Run the sauce through a food mill. Nice consistent texture.
Foley food mills run roughly $20.

Sewmaster