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BS: Applesauce Day...
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Subject: RE: BS: Applesauce Day... From: Bobert Date: 07 Nov 12 - 08:04 PM Well, batch #2 is now done... Got another 7 pints and we now have enough until next year... Yummeeeeeeeeee.... I like to put raisins in mine... B;~) |
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Subject: RE: BS: Applesauce Day... From: Crowhugger Date: 06 Nov 12 - 01:15 PM theleveller, I eat applesauce warmed up alongside whole grain toast for breakfast or a snack. Kind of a variation on having it with granola as the whole grain. For a quickly made (if unconventional) lunch, I top the toast with cheese and precede the whole with an appetizer of green veggies, either leftovers nuked plus a touch of salad dressing, or salad. When I feel ambitious enough to bake I use my grandmother's recipe for "applesauce cake" which is really a 1-layer molasses spice cake. Instead of icing it, eat it warm topped with piping-hot applesauce, using about double the proportion of applesauce:cake over what you would with custard sauce:plum pudding. Wash it all down with a big mug of hot tea. Ohhhh to die for!! metaphorically. In our home those 2 uses make short work of a couple of bushels worth of applesauce. Unless I deliberately ration it to get through to strawberry season, we run out of it by about Easter. |
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Subject: RE: BS: Applesauce Day... From: Crowhugger Date: 06 Nov 12 - 12:57 PM Canned pie filling is a very different creature than canned applesauce--the addition of flour and/or corn starch to thicken it changes the preserving game: You need to pressure-can for it to keep safely! Pure apples cooked into sauce have enough acidity and sugar content that processing in a boiling water bath for the recommended time--varied according to altitude and jar size--is sufficient for safe keeping. |
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Subject: RE: BS: Applesauce Day... From: theleveller Date: 06 Nov 12 - 03:04 AM I'm curious to lnow what you do with all this apple sauce. I enjoy a bit with roast pork but just quickly stew a couple of the stored Bramley apples. I can't think what I'd do with a freezer full. |
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Subject: RE: BS: Applesauce Day... From: Stilly River Sage Date: 05 Nov 12 - 11:14 PM I enjoy a granola mix that has cranberries in it. Mmmmm! I hadn't thought about making applesauce with the steam juicer, but of course that would be fast and easy! I have one here that belongs to a friend, and I've been eyeing the apples at Central Market, thinking it's time to do something with a You could make apple pie filling and can it also, couldn't you Bobert? Are all of P-Vine's pies made now and frozen, or do you freeze the apples to make the filling later, or do you make the filling and put it in crust later? Canned or frozen filling? Do tell. SRS |
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Subject: RE: BS: Applesauce Day... From: Bobert Date: 05 Nov 12 - 10:23 PM Yeah, GennieG... Fantastic invention... B~ |
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Subject: RE: BS: Applesauce Day... From: Dorothy Parshall Date: 05 Nov 12 - 10:19 PM Reggie! Love your idea for fruit with granola. I have done it with apple juice in lieu of milk. We used to make all our granola but got out of it - maybe it was that 50 pound batch?? I think it was the recipe in Diet for a Small Planet but you can easily make your own however you like it - with lots of almonds and raisins. Just do not burn it! I do not bother with apple sauce. Just stew the unpeeled apples and - YUM! There was that day, 50 years ago, a friend and I spent ALL day making apple sauce, Foley food mill and all. The kids were outside playing; the door was locked! When the husbands came home from work, everything in the kitchen was covered with apple sauce. We ate out that evening! But we had enough for the winter. Stewed apples work just fine - in the porridge or just straight. |
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Subject: RE: BS: Applesauce Day... From: JennieG Date: 05 Nov 12 - 04:13 PM Bobert, I have one of those peeler gadgets too - aren't they fun? I love cooked apples but all that peeling put me (and my becoming-arthritic fingers) off doing it. Now it's easy. Apple and rhubarb is a favourite Ozzie pie combination...... Cheers JennieG |
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Subject: RE: BS: Applesauce Day... From: Bobert Date: 05 Nov 12 - 01:08 PM The peeler we use is the smartest designed thing I believe I have ever seen cause it peels, core and slices into 3/8 inch slices in a matter of 2-3 seconds... Well, the P-Vine hasn't made the last 4-5 jars yet but I feel it coming... B~ |
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Subject: RE: BS: Applesauce Day... From: Crowhugger Date: 04 Nov 12 - 01:03 PM All the applesauce I eat is homemade, from Macs and/or Northern Spy being my usual choices. I cook them unpeeled and put the mush through a food mill afterwards to remove skins & cores. Like my mother taught me. I cannot abide any store bought stuff I've tried to date--it is perhaps edible but not the fresh, sparkling apple delight that comes from homemade. Leaving the skins in for cooking makes it pink. When making late-season all-Spy sauce I do sometimes add a few cranberries for colour, as those skins are usually at least 70% not red. Around here anyway. My other apple indulgence is home made apple crisp. For breakfast. Daily at this time of year, to the extent I have time to keep it in supply. Even at this year's inflated apple prices. |
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Subject: RE: BS: Applesauce Day... From: Ebbie Date: 03 Nov 12 - 05:15 PM gnu, back in the days when I had an apple tree in my yard I jarred the extra apple sauce and put it in the freezer. It freezes nicely. Nowadays when I'm hungry for it I buy five apples (3 tart and 2 sweet) and keep the extra in my fridge- hasn't spoiled yet. |
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Subject: RE: BS: Applesauce Day... From: theleveller Date: 03 Nov 12 - 07:01 AM "the cheese is something you eat with the apple pie, like a lump of ice cream," I'm not sure what it would taste like with Cheddar but with a nice mild, creamy, crumbly cheese like Wensleydale or Cheshire - or a good farmhouse Lancashire - it's a delight. Those cheeses are also good with a nice fresh apple or a piece of moist fruitcake. It's pretty much an institution here in Yorkshire. |
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Subject: RE: BS: Applesauce Day... From: gnomad Date: 03 Nov 12 - 01:04 AM Just in case any of those who 'don't do that' have a wrong impression; the cheese is something you eat with the apple pie, like a lump of ice cream, it isn't an ingredient of the pie. It is very good, and worth trying just a mouthful next time you are having a pie, however counter-intuitive it may seem. I like a bit of apple sauce myself, but I can't imagine how long it would take me to get through a bushel's worth, certainly longer than even the best-kept of home made would stay nice. What do you guys do with it all, gifts perhaps? |
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Subject: RE: BS: Applesauce Day... From: Ebbie Date: 02 Nov 12 - 08:57 PM I too use a Foley mill, Open Mike. That's for me. My daughter liked it chunky so when she was home I did it her way. |
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Subject: RE: BS: Applesauce Day... From: Bobert Date: 02 Nov 12 - 08:17 PM Guess it's me, o-mike, but cheeze is fir pizza and casseroles... I like my apple pie straight up... Kinda like why I don't put apples on pizza...lol... But if you likes it then have at it... You can have my slice, too... Looks like the P-Vine came up 4 jars shy of her goal so we're gonna have to do another mini-batch... Grrrrrr... Messy... B~ |
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Subject: RE: BS: Applesauce Day... From: reggie miles Date: 02 Nov 12 - 08:10 PM open mike, That's a lot of appealing reasons to celebrate and eat apples. ;o) I forgot to mention the apple pies that I've been making. I remember an incredible sour cream apple pie that I had the pleasure of enjoying and I wanted to give that idea a try. I found that there were lots of recipes for sour cream apple pies online. I settled on the Amish version. Just getting ready to make another one. Yum! Though, I'm trying to avoid dairy these days, this idea is so delicious that I couldn't resist. I've been avoiding cheese. I really enjoy it but it doesn't like me. Not having cheese on my nachos has taken some getting used to. Despite my love for cheeses, I don't think that I'd be inclined to mix it with my apple pie. I leave that pleasure up to gnu, leeneia and the theleveller to enjoy. |
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Subject: RE: BS: Applesauce Day... From: open mike Date: 02 Nov 12 - 04:29 PM oH,GOODIE! Look what i found...http://www.squidoo.com/apple-holidays Apple Holidays At-A-Glance January 1: Apple Gifting Day May 13: National Apple Pie Day June 6: National Applesauce Cake Day July 5: National Apple Turnover Day September 17: National Apple Dumpling Day September 30: National Hot Mulled Cider Day October 5: National Apple Betty Day October 21: Caramel Apple Day October 31: National Candy Apple Day December 1: Eat A Red Apple Day December 3: National Apple Pie Day ... Again! National Apple Month (Sept, Oct.and Nov.!) |
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Subject: RE: BS: Applesauce Day... From: open mike Date: 02 Nov 12 - 04:07 PM http://victoriokitchenproducts.com/product.php?id=46 forgot to add this http://squeezostrainer.com/product_detail.aspx?id=31826 my mom used a Foley Mill...http://fantes.com/manuals/foley-food-mill-75-ways-to-use.pdf |
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Subject: RE: BS: Applesauce Day... From: open mike Date: 02 Nov 12 - 04:02 PM I see holiday recipes adding cranberries for color! there should be a holiday for applesauce, since there is a holiday for zucchini (Aug 8) I usually make apple sauce around now, too. I steam the fruit in the top of a steamer juicer and put it thru a strainer...like baby food! Check out the song Applesauce, a cute little love song by Christopher Smith on his "album" Sweet River Grace. It can be found on my radio show which is archived on orovilleradio.org in fact the first hour is filled with all sorts of songs about apples--the show is called apples and ghosts...seasonal images abound! |
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Subject: RE: BS: Applesauce Day... From: gnu Date: 02 Nov 12 - 02:59 PM Bobert... 'Never got into that cheeze and apple pie thing..." Too bad for you! Sharp cheddar (or even mild) and apple pie and a cup of strong tea... heaven! |
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Subject: RE: BS: Applesauce Day... From: Ebbie Date: 02 Nov 12 - 02:43 PM Homemade apple sauce. Having grown up with apple-tasting apple sauce, even my daughter, with her own family, cannot abide the boughten kind. |
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Subject: RE: BS: Applesauce Day... From: reggie miles Date: 02 Nov 12 - 01:58 PM What an odd thread! I was just sitting down to some breakfast, organic granola with some extra sliced almonds and added raisins (they never seem to put enough of either in pre-made granola). I've been avoiding dairy, so I add my own homemade organic apple blackberry pear sauce, instead of milk, or one of the substitute milk-like alternatives. I'm thinking that in order to be truly satisfied with a product, it's best to make it yourself. At least, then, you know where the stuff in it came from. In the case of my apple/balckberry/pear sauce, the trees for the apples and pears were dwarf trees that I purchased years ago at a local garage sale. I don't know the varieties of the three apple trees but the pears are Old World Pears, more round than oblong in shape but very tasty. Of my three apple trees, two are great producers. The other one has had some challenges. I also purchased two peach trees from the same sale but they have not been able to do well at all in this climate, west of the cascades. Too wet, I suspect. I also hand picked every one of the wild blackberries that I used in making my sauce and I've got the thorn scratches to prove it. Oh, but what a treat! The one's that are too ripe, I just eat right off the cane. I found a sweet location, not too far from my home, to pick the luscious things and made certain to pick the biggest and best. Not that it's any kind of a challenge to locate blackberries in the part of the country, but I have noticed that the season quickly vanishes and the over-ripe ones tend to affect the others on the same cane as they grow moldy. So, you've got to start early to get the best of the first to ripen. I'm thinking that I had better start to make my own granola too. How hard can that be? I've had great success creating my own organic cilantro garlic salsa. YUM! That has prompted me to consider trying my hand at my own BBQ sauce, like so many others have, and pasta sauce too. None of this is rocket science, and the results of creating and enjoying one's own labors is very satisfying. It reminds me of my maternal grandmother, Otilia. She used to create everything from scratch. What a treat it was to enjoy her cooking. The woman was an artist. I recall picking wild strawberries with her to mix with rhubarb for her insanely good strawberry rhubarb sauce. |
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Subject: RE: BS: Applesauce Day... From: Bobert Date: 02 Nov 12 - 08:44 AM Never got into that cheeze and apple pie thing... B~ |
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Subject: RE: BS: Applesauce Day... From: theleveller Date: 02 Nov 12 - 08:05 AM "do you ever eat apple pie with a piece of cheddar cheese?" Here in Yorkshire it's a tradition to eat it with the local Wensleydale cheese - preferably the real stuff from Hawes. We have a saying: "Apple pie without some cheese, is like a kiss without a squeeze." |
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Subject: RE: BS: Applesauce Day... From: gnu Date: 01 Nov 12 - 01:39 PM Mum makes a pie crust that comes out nearly flakey... on the BOTTOM. Melt in yer mouth kinda stuff. Her father was a master baker, trained in the seminary before he ran away (three times). Me Mere ran a corner store for 50 years and they made small apple, raisin and cherry pies every day, sold for 15p each. Two natgas stoves humped all day and all night. Told this before... a delivery guy bought the last pie and had it on the dash of his truck. Another delivery guy took it and put 50p in it's place. First fist fight I ever saw. When I think back and recall all the candy and pastries I was given every visit and Mum's cooking, it's no wonder I was a fat little pup. Mum used to use the leftover dough in tart tins with jam... a cross of dough on top. Did I mention I was a fat little pup? |
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Subject: RE: BS: Applesauce Day... From: frogprince Date: 01 Nov 12 - 11:03 AM Bobert, you forgot the cinnamon on that leftover dough !!! |
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Subject: RE: BS: Applesauce Day... From: Bobert Date: 01 Nov 12 - 10:13 AM It don't need to be round, leeneia... Just big enough to cover the pan... Ya' take yer thumb and go around it after the innards are in it and the top crust - also doesn't have to be round just as long as it covers the innards - and use your thumb to remove the excess dough... Then you take that excess dough, sprinkle a little sugar on it and stick it in the oven with the pie on a small cookie sheet and... ...yummeeeeeeeeeeeeeeee.... B;~) |
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Subject: RE: BS: Applesauce Day... From: GUEST,leeneia Date: 01 Nov 12 - 09:24 AM Whoa, Bobert! Now you've got me jealous of the P-Vine and envious of you. I don't even know how to make a pie crust. When I roll it out, it's nowhere near round - looks like a map of some unknown continent. Actually, I'm happy for you. Enjoy that apple pie and sauce. Say, do you ever eat apple pie with a piece of cheddar cheese? That's an old tradition in my family, and it's good. |
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Subject: RE: BS: Applesauce Day... From: GUEST,999 Date: 01 Nov 12 - 05:47 AM There should be a National Apple Sauce Day dedicated to Will Rogers. On that day, absolutely no politics would be discussed on any media whatsoever. |
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Subject: RE: BS: Applesauce Day... From: GUEST,CrazyEddie Date: 01 Nov 12 - 04:14 AM And remember that if you cook rhubarb like apples, it tastes much more like pears than blueberries do. |
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Subject: RE: BS: Applesauce Day... From: Rapparee Date: 31 Oct 12 - 09:06 PM Crusty old lady, huh? Try adding just a touch of pears to the applesass sometime. |
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Subject: RE: BS: Applesauce Day... From: Bobert Date: 31 Oct 12 - 08:29 PM Not to worry, Gn-ze... We still have enough apples for 6 of the P-Vine's world famous, blue-ribbon apple pies... These things are to die for... Her crusts are unreal... I mean, everyone raves over her crusts... And the pie... Yezzir... B~ |
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Subject: RE: BS: Applesauce Day... From: gnu Date: 31 Oct 12 - 08:16 PM Of course not! Pie or die! |
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Subject: BS: Applesauce Day... From: Bobert Date: 31 Oct 12 - 07:33 PM Seems that every year we make applesauce right about now and so today was that day... Glad to have it over but we have a White Mountain peeler/slicer/corer which makes quick work of it... Every year we go to out favorite orchard, Paugh's Orchard outside of New Markey, Va. and pick a mix of apples and while we were on our Virginia trip we stopped by and bought a bushel... Pa Paugh and Ma Paugh charge one price for all the different variates so we just mix 'um all up and seems to work... Anyone else make applesauce??? B~ |
