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

"Edwin Downward" wrote in message
...

If you just used apples, water (or juice), (optionally) a little sugar, and
maybe some spices (cinnamon), then it's just pieces of apple that didn't
break down in the cooking time you allotted. It should be okay, just call it
chunky style but if you want it a consistent texture you could run it
through a food mill.

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

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

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

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

My Cindy has a sive (sp) she borrows from here mom every fall. They
ain't cheap. About 100 bucks but it does the job. Sort of morter and
pestal the stuff thru the holes.

Craig

"Craig Watts" wrote in message
...
| 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
|
| My Cindy has a sive (sp) she borrows from here mom every fall. They
| ain't cheap. About 100 bucks but it does the job. Sort of morter and
| pestal the stuff thru the holes.
|
| Craig
|

Foley Food Mill $20USD (4 years ago in a major metro area - YMMV)

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

in article ,
at wrote on 15/10/03
4:18 am:

On Wed, 15 Oct 2003 03:51:05 GMT, Sewmaster
wrote:



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


If you have a Foley, can you leave the apples unpeeled?

I can buy good apples very cheaply in fall.

Pat


If you want smooth applesauce you can We donnn't use a foley, but the kind
of food mill that comes apart....many different brands. We neither core nor
peel the apples, only take out the blossom end. Works very well. Ellen

I gotta go to the eye doctor. With my trifocals I keep reading this as
Chimps when canning applesauce. I've been painting most of the morning
so maybe it's the paint fumes. snort

George

wrote:

On Wed, 15 Oct 2003 14:11:15 GMT, Ellen Wickberg
wrote:



If you want smooth applesauce you can We donnn't use a foley, but the kind
of food mill that comes apart....many different brands. We neither core nor
peel the apples, only take out the blossom end. Works very well. Ellen


Thanks, Ellen. I prefer chunky applesauce, so this would
work for me.

[Adding to Santa's list: Foley Food Mill.]

Pat

In ,
took a deep breath, sighed and spoke
thusly:
On Wed, 15 Oct 2003 03:51:05 GMT, Sewmaster
wrote:



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


If you have a Foley, can you leave the apples unpeeled?

I can buy good apples very cheaply in fall.

Pat

I do. When I make applesauce, I just cut the apples into quarters, peels and all, put
them in a pot with a little water and cook until soft. Then I run everything through the
Foley.

--
Marilyn
-----------
"They got a name for the winners in the world
I want a name when I lose"

George Shirley wrote:

I gotta go to the eye doctor. With my trifocals I keep reading this as
Chimps when canning applesauce.

Sometimes I don't wear mine on purpose. The world is a much more
pleasant place sometimes when I do that. And when I repeat something
with a query as to what it actually is, the spousal unit says "I like
your version better."

B/

wrote:

I'll do it next year (next year is my 'year to start
canning'). This year, I'm accumulating equipment for it
(including jars that I hope to buy used... presuming I can
find some used).

Pat

After working the yard & thrift sales, the cheapest place
I have found to buy canning jars is Walmart.
I have checked all over my area for decent prices,
they have the cheapest. They also have numerous sizes.
Good luck with it, Pat. Homemade applesauce is great stuff.
We used to can hundreds of jars each year & always ate it all.

Sewmaster

wrote:
On Wed, 15 Oct 2003 20:55:05 GMT, Sewmaster
wrote:


After working the yard & thrift sales, the cheapest place
I have found to buy canning jars is Walmart.
I have checked all over my area for decent prices,
they have the cheapest. They also have numerous sizes.
Good luck with it, Pat. Homemade applesauce is great stuff.
We used to can hundreds of jars each year & always ate it all.



Yes, if I cannot find jars used (and I have my antennae out
for them....) then I'll go to Wal-Mart for them. Or order
them online (although the shipping will probably be high -
jars are fairly heavy).

I've made applesauce and I agree: the homemade is lovely.
I just haven't canned it yet.

We were at a friends' house this afternoon - the husband was
helping DH cut some shelving (he has a table saw and we
don't), and the wife had just made applesauce (from Crispin
apples) and she gave us a container to take home. We
ate it with dinner (had an early dinner). Very nice.

This same friend is a volunteer at her church's rummage
shop, so she's looking for jars for me too.

Pat

Do you have a Big Lots/Odd Lots store nearby Pat? I find Golden Harvest
jars almost year around in ours and they're about one-third to on-half
the price of jars elsewhere. When they have the lids on for 69 cents a
dozen I buy a case. Never had a failure with a Golden Harvest jar or lid
yet. Had two Ball wide mouth lids fail this year. Don't know if it was
me or the lid.

George

In ,
took a deep breath, sighed and spoke
thusly:
On Wed, 15 Oct 2003 09:19:34 -0700, "Marilyn©"
wrote:



I do. When I make applesauce, I just cut the apples into quarters,
peels and all, put them in a pot with a little water and cook until
soft. Then I run everything through the Foley.

This seems easy enough.

I'll do it next year (next year is my 'year to start
canning'). This year, I'm accumulating equipment for it
(including jars that I hope to buy used... presuming I can
find some used).


Pat

Thrift stores and garage sales. That's where I bought a lot of mine when I was just
starting out. Now that I've discovered the excellent prices Big Lots has on Golden
Harvest jars, I'm buying those. If you have access to Big Lots, I think it was $5.99 for
a dozen quart jars, which makes them 50 cents apiece. If you're buying used jars, I
wouldn't pay more than a quarter for a quart jar. I've seen some places try to charge 50
cents for the used ones and that's way too much.
--
Marilyn
-----------
"They got a name for the winners in the world
I want a name when I lose"