![]() To freeze applesauce, place the sauce in plastic bags, leaving some room for expansion. Fill the jars, leaving a quarter inch of headspace, and then process in a boiling water bath (pints for 15 minutes, quarts for 20 minutes). ![]() To can applesauce, keep it hot in the pot until ready. For baking recipes using applesauce, keep a couple of batches of unsweetened canned or frozen applesauce. Season and sweeten to taste - use up to a half cup of sugar or one-third cup of honey, and up to 1 teaspoon of ground spices (e.g., cinnamon, nutmeg, allspice) for every 2 pounds of apples. ![]() If the sauce gets too thick for the processor or blender to run smoothly, add a bit of the cooking water or unsweetened apple juice. Run the softened apples through a food mill, food processor, or blender until smooth. Cover and cook until the apples are soft. Place the apples in a heavy pot with an inch of water. The easiest way to make applesauce is to core and quarter washed apples (no need to peel, but be sure to scrub thoroughly). Sauce from Scratch for Recipes Using Applesauce If you don’t grow apples, be sure to visit your nearest farmers market or U-pick orchard this fall, when abundance equals a bargain. A quart of homegrown and homemade applesauce is also much more frugal than even the cheapest store-bought vegetable oil. And, because of its water content, applesauce will also keep your baked goods moist and fresh longer. Baking with applesauce to substitute for oil or butter adds fiber and reduces calories in cakes, muffins, and breads. With these benefits –plus there are so many available flavors - who wouldn’t want to stock their pantry, root cellar, or freezer with apples and applesauce?īesides being a nutritious and filling snack, applesauce is a great fat-replacer in many baked goods. Who doesn’t love sweet, tangy apples? Plus, apples, applesauce, and apple juice have been proven to have “whole body” health benefits, including protection against colon cancer, reduced cardiovascular risk, anti-cancer and antioxidant properties, and reduced effects of bad cholesterol. ![]()
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