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Tool Talk Discussion Forum

Re: For Old, or other canning specialists

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Author  [Modern View]

09-25-2013 19:19:11

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Applesauce is one of the most stable things you can make. I have been competion canning back to 1993. I have gone crazy a couple of times and end up with mountains of stuff. I have found applesauce is best made with good old Mac. apples. This year a 1/4 bushel of apples was $7.oo. Cortland, Romes and a lot of others just do not cut it. The only ones I have found that are pretty good are Empires. SLOW cook with just a LITTLE water. I core them and quarter cut. Keep up the wood spoon stir. You should NEVER get any burn in the bottom of your stainless pot. Last step is the good old hand crank food mill. Cinnamon is added a TINY bit at a time. It is dangerous stuff because it keeps working "gets stronger taste" for a longtime afterwards. Watch your balance with it. Most of the time a little bit will do ya. Sugar add to taste but Macs need VERY little sugar. I hot bath for 20min. quarts. Fifteen for pints. I had two quart jars from 1996 that were PERFECT and tasted just dandy. Made Brandied peaches again this year. They take three days to make. The judges love them! Blue ribbon every year. For the best information buy a copy of the Ball Blue book for canning. I enter in a couple of county fairs every year and it is fun when the ladys have to come over and check out your entries. Jeffcat

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