Oh, one more question. When I freeze applesauce, I maintain a lovely
pink color from my Jonathan apples. But, obviously a boiling 20
minute bath rather cooks all the pretty color out of them. I have
read differing descriptions of the word "boiling". I assumed it meant
the water had to be bubbling, but in other books it says it has to be
200 degrees. Which is it? because if it only needs to be the
later, then maybe I am way over cooking the poor things.
Other thought is, I read that in a pressure cooker it would only need
to be 8 minutes.....would that maintain the color better because of
the shorter time?
Don't worry, I am DONE with entering the fair, so you are not giving
away any secrets to the competition. It was just beginners lucklast
year and now you guys have me obsessedly hooked on presentation.
Joy


>> Joy Hardie wrote:
>>
>>>I am not such a great cook so I am going to go by your (this groups)
>>>recommendation (which by the way won me MANY Blue Ribbons) last year
>>>at the State Fair. Anyway, I will take your advice and add NOTHING by
>>>way of sweetener if I am to understand correctly. Will my kids reach
>>>for this stuff happily and gobble it up? Will it dissappear off my
>>>pantry shelves at breakfast, snacktime and desserts?
>>>Just apples?
>>
>>
>> Some manufacturers add ascorbic acid. Check the BBB or Department
>> of Agriculture to make sure you use a safe recipe. Kids should eat
>> it. If not, find a recipe for strawberry (or other berry) applesauce.
>>
>> David
>> Kids probably shouldn't eat Splenda.
>
>David, curious minds want to know. Why shouldn't kids eat Splenda? I've
>not seen any health warnings on the product.
>
>George