Ellen,
Let me understand you. You teach an applesauce workshop and
groups are making applesauce and just using apples and ascorbic acid,
lemon juice or Fruit Fresh and they have an option of sugar or not and
decide not....correct? Wow. I am impressed. Are they adding any
other spices or flavorings such as cinnamon or cranberries?

I just have bushells and bushels of apples and my husband is going to
kill me if I just let them rot. I can't freeze them because we just
don't have the space. I am really cooking challeneged or I wouldn't
bother the group. I have processed 2 bins of the apples into sauce of
various types and tried unsuccessfully to can pie filling. The kids
say they are not fans of apple butter, so I was just thinking I better
make more sauce. Since every recipe in all the books I have calls for
sugar, I never dreamed of not putting it in. I am amazed at your test
panels and interested to hear a little more or any more tips you can
offer. I really do need all the help I can get
Joy
>
>> Can you use Splenda when you can applesauce?
>> Joy
>>
>> ps. Nobody answered my question about if it is better to can or
>> freeze apple pie filling. Any ideas?
>Yes, but you might want to taste and see if you need any sweetener. Of the
>9 applesauce workshops that I did this year, only one group of people
>decided that they wanted to sweeten the sauce. You can always add it in at
>the end. Ellen