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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Applesauce - Splenda?
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? |
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Applesauce - Splenda?
Ellen Wickberg > wrote in
: > in article , Joy Hardie at > wrote on 11/11/03 4:25 pm: > >> 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 > > Good idea... I like to sweeten as I use it for a meal. For some menus you might want it sweetened (or sweeter), while in others you wouldn't. Wayne |
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Applesauce - Splenda?
Joy Hardie wrote:
> Can you use Splenda when you can applesauce? > ps. Nobody answered my question about if it is better to can or > freeze apple pie filling. Any ideas? Joy - how did you make your apple pie filling? Did you use or not use pectin? Did you use that corn starch based Clear Jel? Is your filling acidic? Clear Jel is too expensive for me to buy, not the stuff, the shipping! And if no one here can help maybe those folks at the National Center for Home Food Preservation (University of Georgia) http://www.uga.edu/nchfp/ and scroll thru our FAQ as well, although I can't remember seeing this question covered (!). Let us know how it goes. Edrena Who made jam with Splenda & NSN pectin and using 1 cup per batch was too much, this was one place where I could detect an aftertaste, and it didn't do nothing to help the color any either. Poor strawberries. Have put plenty Splenda on unsweetened applesauce after surgery, great stuff. |
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Applesauce -Do nothing?
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? Joy |
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Applesauce -Do nothing?
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. |
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Applesauce - Splenda?
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 |
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Applesauce -Do nothing?
Feuer wrote:
> 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 |
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Applesauce -Do nothing?
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 |
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Applesauce -Do nothing?
In article >, 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? > Joy I suppose whether they'll snarf it down will depend on their love of sweet, Joy. :-) Maybe you could have an Official Taster and if OT doesn't like it, stir in a little sweetener once the jar is opened. Or have OT present at canning time for opinion. Just some thoughts. -- -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.) |
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Applesauce - Splenda?
In article >, Joy Hardie
> wrote: > 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? I just responded there, too. :-) Toss-up, IMO. -- -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.) |
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Applesauce - Splenda?
In ,
Ellen Wickberg > took a deep breath, sighed and spoke thusly: > in article , Joy Hardie at > wrote on 11/11/03 4:25 pm: > >> 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 I put only a small amount of sweetener in my applesauce. I made a batch last night, not to can, but just to put in the kids' lunches (maybe two quarts worth) and I added about an eighth of a cup of sugar. But I had sweet apples and probably didn't need any at all. Now, if you use Granny Smith apples, you definitely do need sugar unless you want to pucker up. -- Marilyn ----------- Having abandoned my search for the truth, I am now looking for a good fantasy. |
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Applesauce - Splenda?
In ,
The Joneses > took a deep breath, sighed and spoke thusly: > Joy Hardie wrote: > >> Can you use Splenda when you can applesauce? >> ps. Nobody answered my question about if it is better to can or >> freeze apple pie filling. Any ideas? > > Joy - how did you make your apple pie filling? Did you use or not > use pectin? Did you use that corn starch based Clear Jel? Is your > filling acidic? Clear Jel is too expensive for me to buy, not the > stuff, > the shipping! Speaking of Clear Jel, I made a trip to the local Cash & Carry noticed that they had 25 pound bags of Clear Jel for about $33 USD. I didn't have a need for any, so I didn't purchase, but how long do you suppose it would keep if you bought that much? -- Marilyn ----------- Having abandoned my search for the truth, I am now looking for a good fantasy. |
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Applesauce - Splenda?
wrote:
> On Wed, 12 Nov 2003 03:26:52 GMT, The Joneses > > wrote: > > >Joy Hardie wrote: > > > >> Can you use Splenda when you can applesauce? > >> ps. Nobody answered my question about if it is better to can or > >> freeze apple pie filling. Any ideas? > > > >Joy - how did you make your apple pie filling? Did you use or not > >use pectin? Did you use that corn starch based Clear Jel? Is your > >filling acidic? Clear Jel is too expensive for me to buy, not the > >stuff, > >the shipping! > >And if no one here can help maybe those folks at the > >National Center for Home Food Preservation (University of Georgia) > > http://www.uga.edu/nchfp/ > >and scroll thru our FAQ as well, although I can't remember seeing > >this question covered (!). Let us know how it goes. > >Edrena > > Edrena, you might want to check he > > http://www.barryfarm.com > > They have a *fixed* shipping cost of $6.50 (in the USA). It > would be vastly expensive if all you need is the ClearJel, > but if you need other items, it might be feasible. > > BarryFarm carries both instant and regular ClearJel. It's > difficult to find the instant and I think it's wonderful > stuff! > > Heck, if you want REGULAR ClearJel I can buy it locally for > $3.59/lb, and mail it to you (Parcel Post). If you would > like me to do this, please send me private email, and let me > know how much you'd like, and give me your mailing address. > After mailing it, I would let you know the total cost so you > could send me a check (or pay via PayPal, I can accept > PayPal). > > I cannot buy the Instant ClearJel locally, unfortunately. Yes, I saw the Berry Farms site, it's a great one, but I haven't worked up the gumption to make pie filling yet. I'm on a kind of restricted diet and even the piecrust will wack me out. Thanks for the offers, tho, I really appreciate the thought. Edrena |
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Applesauce - Splenda?
in article , Joy Hardie at
wrote on 12/11/03 5:16 am: > 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 > When canning fruit ( as opposed to jams and jellies) it is the processing ( clean jars, proper processing times in a BWB with water under, over and around ) as the recipes tell you. The sugar in BWB fruit canning is there for taste and firmness of the fruit, not to prevent spoilage. So, y ou don't need sugar for ssafety of the sauce and the texture chaanges are not very important, I think, in applesauce. Yes, about additions, we have used cranberries, apricots, berries of all sorts , in the sauce. Even with cranberries we didn't usually feel that sugar was needed. We also do our sauce preparation very rapidly. cut off the blossom end bit, quarter the apples and take out any bad parts but do not peel or core or take off the stem Cook with a little water to keep from burning. When soft we put them t hrough a food mill , pour the sauce into the jars and can in BWB. That is all. If adding cranberries or other things, they go in with the raw apples. Ellen |
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Applesauce - Splenda?
Ellen Wickberg wrote:
> in article , Joy Hardie at > wrote on 12/11/03 5:16 am: > > >>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 >> > When canning fruit ( as opposed to jams and jellies) it is the processing ( > clean jars, proper processing times in a > BWB with water under, over and around ) as the recipes tell you. The sugar > in BWB fruit canning is there for taste and firmness of the fruit, not to > prevent spoilage. So, y ou don't need sugar for ssafety of the sauce and > the texture chaanges are not very important, I think, in applesauce. > Yes, about additions, we have used cranberries, apricots, berries of all > sorts , in the sauce. Even with cranberries we didn't usually feel that > sugar was needed. > We also do our sauce preparation very rapidly. cut off the blossom end bit, > quarter the apples and take out any bad parts but do not peel or core or > take off the stem Cook with a little water to keep from burning. When soft > we put them t hrough a food mill , pour the sauce into the jars and can in > BWB. That is all. If adding cranberries or other things, they go in with > the raw apples. Ellen > That's exactly what I do with pears to make pear sauce. No letting it cook down or anything. Comes out just great and, if anyone desires, they can add sugar at the table. The pears are naturally sweet so no one adds sugar. Easiest stuff in the world to make. George |
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Applesauce - Splenda?
In ,
George Shirley > took a deep breath, sighed and spoke thusly: > That's exactly what I do with pears to make pear sauce. No letting it > cook down or anything. Comes out just great and, if anyone desires, > they > can add sugar at the table. The pears are naturally sweet so no one > adds sugar. Easiest stuff in the world to make. > > George Last night when I was making applesauce, my 15-year old son asked me how to make it. After I told him that all I do is core the apples (something I don't always do, but did this particular time), cut them into quarters and put in a pot with a little water, then just let cook for maybe 45 minutes or so and run through the food mill, he was impressed. He said he thought it was some big complicated process. He was even more impressed when I said that when he moves out and is living on his own, he can make his own applesauce, just enough for one person, any time. When the kids were babies, I'd just do one apple at a time and run it through the baby food grinder after cooking. If he peels and cores the apples prior to cooking, he won't need a grinder or food mill. -- Marilyn ----------- Having abandoned my search for the truth, I am now looking for a good fantasy. |
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Applesauce - Splenda?
Joy Hardie wrote:
> 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? Joy - I used a bit of Splenda in my applesauce this year, and it left a yucky aftertaste. I'd not recommend it. Peg |
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Applesauce - Splenda?
Thank You thank you.
Joy |
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Applesauce - Splenda?
That is kinda what I was wondering about. Glad you mentioned it
because it isn't worth it if it is going to spoil it. I think I will make it with no sweetener and maybe just add some at the table if necessary. Joy >> Can you use Splenda when you can applesauce? >I used a bit of Splenda in my applesauce this year, and it left a yucky >aftertaste. I'd not recommend it. >Peg |
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Applesauce - Splenda?
MarilynŠ wrote:
> In , > George Shirley > took a deep breath, sighed and spoke thusly: > > >>That's exactly what I do with pears to make pear sauce. No letting it >>cook down or anything. Comes out just great and, if anyone desires, >>they >>can add sugar at the table. The pears are naturally sweet so no one >>adds sugar. Easiest stuff in the world to make. >> >>George > > > Last night when I was making applesauce, my 15-year old son asked me how to make it. > After I told him that all I do is core the apples (something I don't always do, but did > this particular time), cut them into quarters and put in a pot with a little water, then > just let cook for maybe 45 minutes or so and run through the food mill, he was impressed. > He said he thought it was some big complicated process. He was even more impressed when I > said that when he moves out and is living on his own, he can make his own applesauce, just > enough for one person, any time. When the kids were babies, I'd just do one apple at a > time and run it through the baby food grinder after cooking. If he peels and cores the > apples prior to cooking, he won't need a grinder or food mill. > > You got a smart kid if he listens to his Momma. I taught both of my children, girl and boy, to cook, clean house, etc when they were small and made them help when they were older. Both were taught animal husbandry, canning and preserving, gardening, and a lot of other virtues my folks taught me. The son won't eat anything that isn't from the store and only cooks out of cans. Daughter follows Mom and Dad's doings. One out of two ain't bad. Oh yeah, they're both in their early forties now. George |
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Applesauce - Splenda?
"Joy Hardie" > wrote in message
... > > 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. A recipe I haven't made yet, but will soon is from Kraft Foods' website: Dutch Apple Pie Jam Prep Time: 45 min Total Time: 2 hr min Makes: Makes about 7 (1-cup) jars. 4 cups prepared fruit (about 1 lb. Granny Smith or other tart green apples) 1-1/4 cups water 1/2 cup raisins 2 Tbsp. fresh lemon juice 1 tsp. ground cinnamon 1/4 tsp. ground allspice 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine (optional) 4 cups granulated sugar, measured into separate bowl (See tip below.) 1 cup firmly packed light brown sugar BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. PEEL and core apples; finely chop or grind. Add water and raisins. Measure exactly 4 cups into 6- or 8-quart saucepot. Stir in lemon juice, cinnamon and allspice. STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugars quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) ------- I'm planning on making some for little Christmas presents. If you have a holiday at this time of year that calls for presents, you might want to make up a batch or two. In my experience, people love getting homemade jam. You can gussy up the jars if you like with fancy labels or gingham jar toppers. Anny |
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Applesauce - Splenda?
In ,
George Shirley > took a deep breath, sighed and spoke thusly: > MarilynŠ wrote: > >> In , >> George Shirley > took a deep breath, sighed and >> spoke thusly: >> >> >>> That's exactly what I do with pears to make pear sauce. No letting >>> it >>> cook down or anything. Comes out just great and, if anyone desires, >>> they >>> can add sugar at the table. The pears are naturally sweet so no one >>> adds sugar. Easiest stuff in the world to make. >>> >>> George >> >> >> Last night when I was making applesauce, my 15-year old son asked me >> how to make it. After I told him that all I do is core the apples >> (something I don't always do, but did this particular time), cut >> them into quarters and put in a pot with a little water, then just >> let cook for maybe 45 minutes or so and run through the food mill, >> he was impressed. He said he thought it was some big complicated >> process. He was even more impressed when I said that when he moves >> out and is living on his own, he can make his own applesauce, just >> enough for one person, any time. When the kids were babies, I'd >> just do one apple at a time and run it through the baby food grinder >> after cooking. If he peels and cores the apples prior to cooking, >> he won't need a grinder or food mill. >> >> > You got a smart kid if he listens to his Momma. I taught both of my > children, girl and boy, to cook, clean house, etc when they were small > and made them help when they were older. Both were taught animal > husbandry, canning and preserving, gardening, and a lot of other > virtues > my folks taught me. The son won't eat anything that isn't from the > store > and only cooks out of cans. Daughter follows Mom and Dad's doings. One > out of two ain't bad. Oh yeah, they're both in their early forties > now. > > George This is the same son who praises me for my jam because he's rarely had store bought jam at all. Now, if I could only get him to appreciate my home-grown, home-canned green beans... -- Marilyn ----------- Having abandoned my search for the truth, I am now looking for a good fantasy. |
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Applesauce - Splenda?
MarilynŠ wrote:
> In , > George Shirley > took a deep breath, sighed and spoke thusly: > >>MarilynŠ wrote: >> >> >>>In , >>>George Shirley > took a deep breath, sighed and >>>spoke thusly: >>> >>> >>> >>>>That's exactly what I do with pears to make pear sauce. No letting >>>>it >>>>cook down or anything. Comes out just great and, if anyone desires, >>>>they >>>>can add sugar at the table. The pears are naturally sweet so no one >>>>adds sugar. Easiest stuff in the world to make. >>>> >>>>George >>> >>> >>>Last night when I was making applesauce, my 15-year old son asked me >>>how to make it. After I told him that all I do is core the apples >>>(something I don't always do, but did this particular time), cut >>>them into quarters and put in a pot with a little water, then just >>>let cook for maybe 45 minutes or so and run through the food mill, >>>he was impressed. He said he thought it was some big complicated >>>process. He was even more impressed when I said that when he moves >>>out and is living on his own, he can make his own applesauce, just >>>enough for one person, any time. When the kids were babies, I'd >>>just do one apple at a time and run it through the baby food grinder >>>after cooking. If he peels and cores the apples prior to cooking, >>>he won't need a grinder or food mill. >>> >>> >> >>You got a smart kid if he listens to his Momma. I taught both of my >>children, girl and boy, to cook, clean house, etc when they were small >>and made them help when they were older. Both were taught animal >>husbandry, canning and preserving, gardening, and a lot of other >>virtues >>my folks taught me. The son won't eat anything that isn't from the >>store >>and only cooks out of cans. Daughter follows Mom and Dad's doings. One >>out of two ain't bad. Oh yeah, they're both in their early forties >>now. >> >>George > > > > This is the same son who praises me for my jam because he's rarely had store bought jam at > all. > > Now, if I could only get him to appreciate my home-grown, home-canned green beans... > Why do kids all dislike or distrust green beans and green peas. My son called green peas "spider eggs" when he was small, suspect he learned it from older kids. His three yo boy loves "geen" peas. My eldest grandson, he who presented me with a greatgranddaughter when I was barely 61, loved green beans when he was a kid. I swear he could tell you where they were grown and what variety they were. Now he won't touch them but his daughter loves them. Shoot, we were taught to eat what was put in front of us or do without. I'll eat about anything but cooked cauliflower, just flat don't like it cooked but love it pickled or raw. Don't like cooked turnips either but eat them raw or pickled. George |
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Applesauce - Splenda?
In ,
George Shirley > took a deep breath, sighed and spoke thusly: > MarilynŠ wrote: > >> In , >> George Shirley > took a deep breath, sighed and >> spoke thusly: >> >>> MarilynŠ wrote: >>> >>> >>>> In , >>>> George Shirley > took a deep breath, sighed >>>> and >>>> spoke thusly: >>>> >>>> >>>> >>>>> That's exactly what I do with pears to make pear sauce. No letting >>>>> it >>>>> cook down or anything. Comes out just great and, if anyone >>>>> desires, >>>>> they >>>>> can add sugar at the table. The pears are naturally sweet so no >>>>> one >>>>> adds sugar. Easiest stuff in the world to make. >>>>> >>>>> George >>>> >>>> >>>> Last night when I was making applesauce, my 15-year old son asked >>>> me >>>> how to make it. After I told him that all I do is core the apples >>>> (something I don't always do, but did this particular time), cut >>>> them into quarters and put in a pot with a little water, then just >>>> let cook for maybe 45 minutes or so and run through the food mill, >>>> he was impressed. He said he thought it was some big complicated >>>> process. He was even more impressed when I said that when he moves >>>> out and is living on his own, he can make his own applesauce, just >>>> enough for one person, any time. When the kids were babies, I'd >>>> just do one apple at a time and run it through the baby food >>>> grinder >>>> after cooking. If he peels and cores the apples prior to cooking, >>>> he won't need a grinder or food mill. >>>> >>>> >>> >>> You got a smart kid if he listens to his Momma. I taught both of my >>> children, girl and boy, to cook, clean house, etc when they were >>> small >>> and made them help when they were older. Both were taught animal >>> husbandry, canning and preserving, gardening, and a lot of other >>> virtues >>> my folks taught me. The son won't eat anything that isn't from the >>> store >>> and only cooks out of cans. Daughter follows Mom and Dad's doings. >>> One >>> out of two ain't bad. Oh yeah, they're both in their early forties >>> now. >>> >>> George >> >> >> >> This is the same son who praises me for my jam because he's rarely >> had store bought jam at all. >> >> Now, if I could only get him to appreciate my home-grown, >> home-canned green beans... >> > > Why do kids all dislike or distrust green beans and green peas. My son > called green peas "spider eggs" when he was small, suspect he learned > it > from older kids. His three yo boy loves "geen" peas. My eldest > grandson, > he who presented me with a greatgranddaughter when I was barely 61, > loved green beans when he was a kid. I swear he could tell you where > they were grown and what variety they were. Now he won't touch them > but > his daughter loves them. I dunno. He's the only one of the five kids who really hate green beans. He eats them, but doesn't like it. > Shoot, we were taught to eat what was put in front of us or do > without. > I'll eat about anything but cooked cauliflower, just flat don't like > it > cooked but love it pickled or raw. Don't like cooked turnips either > but > eat them raw or pickled. I've raised my kids that way, too. I have one that will not eat gravy, but since gravy isn't exactly high on the list of vitamin and mineral-packed foods, I say, fine, you don't have to eat it. But they have to eat their vegetables. I tell him it could be worse, I could make him eat brussel sprouts or lima beans, both of which I like, but no one else in the family, including my husband, will touch. > > George -- Marilyn ----------- Having abandoned my search for the truth, I am now looking for a good fantasy. |
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Applesauce - Splenda?
in article , George Shirley at
wrote on 12/11/03 8:31 am: > Ellen Wickberg wrote: > >> in article , Joy Hardie at >> wrote on 12/11/03 5:16 am: >> >> >>> 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 >>> >> When canning fruit ( as opposed to jams and jellies) it is the processing ( >> clean jars, proper processing times in a >> BWB with water under, over and around ) as the recipes tell you. The sugar >> in BWB fruit canning is there for taste and firmness of the fruit, not to >> prevent spoilage. So, y ou don't need sugar for ssafety of the sauce and >> the texture chaanges are not very important, I think, in applesauce. >> Yes, about additions, we have used cranberries, apricots, berries of all >> sorts , in the sauce. Even with cranberries we didn't usually feel that >> sugar was needed. >> We also do our sauce preparation very rapidly. cut off the blossom end bit, >> quarter the apples and take out any bad parts but do not peel or core or >> take off the stem Cook with a little water to keep from burning. When soft >> we put them t hrough a food mill , pour the sauce into the jars and can in >> BWB. That is all. If adding cranberries or other things, they go in with >> the raw apples. Ellen >> > That's exactly what I do with pears to make pear sauce. No letting it > cook down or anything. Comes out just great and, if anyone desires, they > can add sugar at the table. The pears are naturally sweet so no one adds > sugar. Easiest stuff in the world to make. > > George > we do too when we make pear sauce. And when we can pears , most of the people choose either ultra light or light syrup. Ellen |
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Applesauce - Splenda?
MarilynŠ wrote:
> In , > George Shirley > took a deep breath, sighed and spoke thusly: > >>MarilynŠ wrote: >> >> >>>In , >>>George Shirley > took a deep breath, sighed and >>>spoke thusly: >>> >>> >>>>MarilynŠ wrote: >>>> >>>> >>>> >>>>>In , >>>>>George Shirley > took a deep breath, sighed >>>>>and >>>>>spoke thusly: >>>>> >>>>> >>>>> >>>>> >>>>>>That's exactly what I do with pears to make pear sauce. No letting >>>>>>it >>>>>>cook down or anything. Comes out just great and, if anyone >>>>>>desires, >>>>>>they >>>>>>can add sugar at the table. The pears are naturally sweet so no >>>>>>one >>>>>>adds sugar. Easiest stuff in the world to make. >>>>>> >>>>>>George >>>>> >>>>> >>>>>Last night when I was making applesauce, my 15-year old son asked >>>>>me >>>>>how to make it. After I told him that all I do is core the apples >>>>>(something I don't always do, but did this particular time), cut >>>>>them into quarters and put in a pot with a little water, then just >>>>>let cook for maybe 45 minutes or so and run through the food mill, >>>>>he was impressed. He said he thought it was some big complicated >>>>>process. He was even more impressed when I said that when he moves >>>>>out and is living on his own, he can make his own applesauce, just >>>>>enough for one person, any time. When the kids were babies, I'd >>>>>just do one apple at a time and run it through the baby food >>>>>grinder >>>>>after cooking. If he peels and cores the apples prior to cooking, >>>>>he won't need a grinder or food mill. >>>>> >>>>> >>>> >>>>You got a smart kid if he listens to his Momma. I taught both of my >>>>children, girl and boy, to cook, clean house, etc when they were >>>>small >>>>and made them help when they were older. Both were taught animal >>>>husbandry, canning and preserving, gardening, and a lot of other >>>>virtues >>>>my folks taught me. The son won't eat anything that isn't from the >>>>store >>>>and only cooks out of cans. Daughter follows Mom and Dad's doings. >>>>One >>>>out of two ain't bad. Oh yeah, they're both in their early forties >>>>now. >>>> >>>>George >>> >>> >>> >>>This is the same son who praises me for my jam because he's rarely >>>had store bought jam at all. >>> >>>Now, if I could only get him to appreciate my home-grown, >>>home-canned green beans... >>> >> >>Why do kids all dislike or distrust green beans and green peas. My son >>called green peas "spider eggs" when he was small, suspect he learned >>it >>from older kids. His three yo boy loves "geen" peas. My eldest >>grandson, >>he who presented me with a greatgranddaughter when I was barely 61, >>loved green beans when he was a kid. I swear he could tell you where >>they were grown and what variety they were. Now he won't touch them >>but >>his daughter loves them. > > > I dunno. He's the only one of the five kids who really hate green beans. He eats them, > but doesn't like it. > > > >>Shoot, we were taught to eat what was put in front of us or do >>without. >>I'll eat about anything but cooked cauliflower, just flat don't like >>it >>cooked but love it pickled or raw. Don't like cooked turnips either >>but >>eat them raw or pickled. > > > I've raised my kids that way, too. I have one that will not eat gravy, but since gravy > isn't exactly high on the list of vitamin and mineral-packed foods, I say, fine, you don't > have to eat it. But they have to eat their vegetables. I tell him it could be worse, I > could make him eat brussel sprouts or lima beans, both of which I like, but no one else in > the family, including my husband, will touch. > Dang! Come on down, I make a mean pot of giant limas cooked with onion, garlic, and sausage. Put on a pot of rice, get out the hot sauce and pig out. My wife doesn't much like the limas either but if they're green and called butter beans she'll eat them. Most folks around here just eat red beans aka kidney beans. Me, I'm partial to pintos or limas. I have to put lots of epazote in the pot cause they do gas me up. George |
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Applesauce - Splenda?
Ellen Wickberg wrote: > BWB with water under, over and around ) as the recipes tell you. The sugar > in BWB fruit canning is there for taste and firmness of the fruit, not to > prevent spoilage. Ehhhh... That's not true of pectinous things, as I understand it. David |
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Applesauce - Splenda?
"MarilynŠ" wrote:
> Now, if I could only get him to appreciate my home-grown, home-canned green beans... I don't understand why anyone would can green beans. They are so delicious when raw or very lightly cooked, and so boring when thoroughly cooked. David I usually cook string beans only a drop longer than necessary to heat them through. They're good with salt, pepper, garlic, and olive oil. Cooked and cold, some vinegar is very nice, and sesame oil. |
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Applesauce - Splenda?
George Shirley wrote: > Why do kids all dislike or distrust green beans and green peas. Not all... Fresh, raw peas I learned to appreciate around kindergarten, I think. Haven't had them too often, unfortunately. > Shoot, we were taught to eat what was put in front of us or do without. > I'll eat about anything but cooked cauliflower, just flat don't like it > cooked but love it pickled or raw. Don't like cooked turnips either but > eat them raw or pickled. Bought some pickled cauliflower a few days ago. Don't like it much. As far as I can tell, most pickles are only good on falafel. Notable exceptions are pickled cucumbers and peppers. David |
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Applesauce - Splenda?
"MarilynŠ" wrote: > I've raised my kids that way, too. I have one that will not eat gravy, but since gravy > isn't exactly high on the list of vitamin and mineral-packed foods, I say, fine, you don't > have to eat it. But they have to eat their vegetables. I tell him it could be worse, I > could make him eat brussel sprouts or lima beans, both of which I like, but no one else in > the family, including my husband, will touch. There are I think better ways than forcing kids to eat vegetables. I believe my mother is the only one in my family who likes lima beans. David lover of most beans. |
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Applesauce - Splenda?
Feuer wrote:
> Ellen Wickberg wrote: > > > BWB with water under, over and around ) as the recipes tell you. The sugar > > in BWB fruit canning is there for taste and firmness of the fruit, not to > > prevent spoilage. > > Ehhhh... That's not true of pectinous things, as I understand it. > > David And I think acidity has something to do with keeping it good too, both fruits & *spreads* which is why we supposta pressure can most veggies. Edrena |
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Applesauce - Splenda?
The Joneses wrote: > > Ehhhh... That's not true of pectinous things, as I understand it. > > > > David > > And I think acidity has something to do with keeping it good too, > both fruits & *spreads* which is why we supposta pressure can most > veggies. Things can be preserved through drying and/or acid. Jams and jellies are preserved through a sort of combination: the pectin combining with the sugar acts to dry out the stuff. Acid also assists in preserving it. For apple sauce, I believe all the preservation is through acid, so make sure to have enough in there by carefully following a recipe from a reputable source (e.g., BBB or USDA). David who likes to eat apple sauce and always buys the unsweetened variety. Only recently have I really been eating apple sauce straight. Up til then I ate it mainly with potato blintzes and potato-onion pierogies (YUM!). |
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Applesauce - Splenda?
In ,
Feuer > took a deep breath, sighed and spoke thusly: > "MarilynŠ" wrote: > >> Now, if I could only get him to appreciate my home-grown, >> home-canned green beans... > > I don't understand why anyone would can green beans. They are so > delicious when raw or very lightly cooked, and so boring when > thoroughly cooked. Uh, because I grow enough green beans that I need to can them to have as part of my food storage? And I personally disline the taste and texture of frozen green beans. But of course they taste better fresh. However, I've never found a way to preserve them so they taste just like fresh. > David > I usually cook string beans only a drop longer than necessary to heat > them through. They're good with salt, pepper, garlic, and olive oil. > Cooked and cold, some vinegar is very nice, and sesame oil. Well, that's nice, and I like them cooked lightly too, but I'll be darned if I'll pay the price for fresh green beans from the store at this time of year (and they're poor quality, just like the tomatoes I refuse to buy). Canning is the most reasonable alternative for me, unless I revert back to eating things only in season and living on dried beef in the winter and nothing else. -- Marilyn ----------- Having abandoned my search for the truth, I am now looking for a good fantasy. |
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Applesauce - Splenda?
in article , Feuer at wrote on
12/11/03 11:16 pm: > > > Ellen Wickberg wrote: > >> BWB with water under, over and around ) as the recipes tell you. The sugar >> in BWB fruit canning is there for taste and firmness of the fruit, not to >> prevent spoilage. > > Ehhhh... That's not true of pectinous things, as I understand it. > > David That's why I said BWB Fruit Canning, as opposed to jams, jellies and of course vinegar or other acids for pickles. We BWB those for different reassons. Mostly to seal and keep out molds. Ellen |
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Applesauce - Splenda?
In ,
Feuer > took a deep breath, sighed and spoke thusly: > "MarilynŠ" wrote: > >> I've raised my kids that way, too. I have one that will not eat >> gravy, but since gravy isn't exactly high on the list of vitamin and >> mineral-packed foods, I say, fine, you don't have to eat it. But >> they have to eat their vegetables. I tell him it could be worse, I >> could make him eat brussel sprouts or lima beans, both of which I >> like, but no one else in the family, including my husband, will >> touch. > > There are I think better ways than forcing kids to eat vegetables. > I believe my mother is the only one in my family who likes lima > beans. > > David > lover of most beans. It's not a matter of forcing. They can go without eating them, but they don't get to take up the slack of eating more of what they like at the table. I have a couple of kids who would fill up on meat and nothing else if I gave them that option. Yeah, they have a choice. Eat it or go hungry. -- Marilyn ----------- Having abandoned my search for the truth, I am now looking for a good fantasy. |
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Applesauce - Splenda?
in article , The Joneses at
wrote on 13/11/03 9:23 am: > Feuer wrote: > >> Ellen Wickberg wrote: >> >>> BWB with water under, over and around ) as the recipes tell you. The sugar >>> in BWB fruit canning is there for taste and firmness of the fruit, not to >>> prevent spoilage. >> >> Ehhhh... That's not true of pectinous things, as I understand it. >> >> David > > And I think acidity has something to do with keeping it good too, > both fruits & *spreads* which is why we supposta pressure can most > veggies. > Edrena > > Of course there are a few borderline acid fruits, Asian pears, figs, tomatoes and maybe others of which I don't know. But fruit canning, on the whole ,to me is putting fruit or fruit sauces in jars with "syrup" for non sauces and following current recommendations for timing of BWB. The "syrup" can be of any degree of sweetness, from o to very high. Ellen |
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Applesauce - Splenda?
Ellen Wickberg wrote: > > Of course there are a few borderline acid fruits, Asian pears, figs, > tomatoes and maybe others of which I don't know. But fruit canning, on the > whole ,to me is putting fruit or fruit sauces in jars with "syrup" for non > sauces and following current recommendations for timing of BWB. The "syrup" > can be of any degree of sweetness, from o to very high. Ellen I didn't realize "fruit canning" didn't include jams and jellies. DAvid |
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Applesauce - Splenda?
"MarilynŠ" wrote: > Uh, because I grow enough green beans that I need to can them to have as part of my food > storage? And I personally disline the taste and texture of frozen green beans. But of > course they taste better fresh. However, I've never found a way to preserve them so they > taste just like fresh. hmmm. makes sense. Can you pickle green beans in balsamic or wine vinegar with a drop of salt and pasteurize them? How would that taste? D |
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Applesauce - Splenda?
Feuer wrote:
> > "MarilynŠ" wrote: > > >>Uh, because I grow enough green beans that I need to can them to have as part of my food >>storage? And I personally disline the taste and texture of frozen green beans. But of >>course they taste better fresh. However, I've never found a way to preserve them so they >>taste just like fresh. > > > hmmm. makes sense. Can you pickle green beans in balsamic or wine > vinegar with a drop of salt and pasteurize them? How would that > taste? > > D Dilly beans! Check out the Ball Blue Book. Peg |
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