Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
Canning Adventure
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="susiestar" data-source="post: 456115" data-attributes="member: 1233"><p>It soundsl ike you had a great day together. I agree with you that turkey bacon is NOT bacon - a little bit of bacon for seasoning goes a LONG way and i would vastly prefer that to fake bacon. It gives a huge taste boost with a small bad fat/whatever increase. But I am glad you got it figured out! I know people who swear by pressure cookers, but having used one when we first got married, it just seemed like a real hassle to me. </p><p></p><p>But I admire you for figuring it out and making it work!!!</p><p></p><p>As for applesauce, I just cut the apples into pieces (roughly quarters or eights or using one of those gadgets taht cuts them into wedges, doesn't matter what shape or size as long as they are roughly the same shape/size) and throw them into the crock pot with a bit of apple juice or water. I do not take out the core or the skin. The skin gives a lovely pink color if you use red apples, which I like. The core bits come out easily when you are done and you don't waste nearly as much as if you cored them. Once they are fully cooked to the point they are really soft, I run them through the foley food mill, which is an awesome tool to make tomato sauce, applesauce, and many other smooth textured things. IF you don't have a foley food mill, you can use a colander or sieve and a big spoon and force the apples through there. The food mill just does it easier and faster. As you run each portion through the food mill/colander/whatever, the skin, tough bits and seeds should stay in the food mill and the applesauce goes through to a pan or bowl. Once all is processed this way (be sure to push firmly to get all the usable apple off the skin/core if you don't have a food mill), taste again and add your cinnamon and/or other spices (or no spices). Put it into airtight containers and freeze , or if you are canning, can it.</p><p></p><p>If you like your applesauce to be chunky, don't process all of the apples in the food mill. Or peel and core them before you cook them and then mash them with a potato masher or fork so that they are more in pieces than mashed into applesauce. </p><p></p><p>There isn't an exact recipe because the amt of sugar depends on how sweet the apples are and how sweet you want the applesauce, ditto the cinnamon. You don't put the cinnamon or sugar in earlier because there is no point to sweetening the skin/seeds. Plus if you have the cinnamon in the crock pot for hours you will lose the flavor - it is best to add spices at the end of cooking in a crock pot for the most part.</p><p></p><p>If you want an AWESOME treat - healthy and super yummy, try freezing applesauce (sweetened to taste and with cinnamon if you like it that way) in popsicle molds. It makes the BEST popsicles and they are FAR FAR FAR healthier than ones you buy that are highly colored sugar water. My kids go nuts over these. I often just get a big jar of unsweetened applesauce from the store (store brand or generic) and use that. (Have you ever compared calories and grams of sugar between sweetened and unsweetened applesauce? The amt of sugar in sweetened applesauce blows my mind - it is FAR more than you would add if you sweetened it yourself!).</p></blockquote><p></p>
[QUOTE="susiestar, post: 456115, member: 1233"] It soundsl ike you had a great day together. I agree with you that turkey bacon is NOT bacon - a little bit of bacon for seasoning goes a LONG way and i would vastly prefer that to fake bacon. It gives a huge taste boost with a small bad fat/whatever increase. But I am glad you got it figured out! I know people who swear by pressure cookers, but having used one when we first got married, it just seemed like a real hassle to me. But I admire you for figuring it out and making it work!!! As for applesauce, I just cut the apples into pieces (roughly quarters or eights or using one of those gadgets taht cuts them into wedges, doesn't matter what shape or size as long as they are roughly the same shape/size) and throw them into the crock pot with a bit of apple juice or water. I do not take out the core or the skin. The skin gives a lovely pink color if you use red apples, which I like. The core bits come out easily when you are done and you don't waste nearly as much as if you cored them. Once they are fully cooked to the point they are really soft, I run them through the foley food mill, which is an awesome tool to make tomato sauce, applesauce, and many other smooth textured things. IF you don't have a foley food mill, you can use a colander or sieve and a big spoon and force the apples through there. The food mill just does it easier and faster. As you run each portion through the food mill/colander/whatever, the skin, tough bits and seeds should stay in the food mill and the applesauce goes through to a pan or bowl. Once all is processed this way (be sure to push firmly to get all the usable apple off the skin/core if you don't have a food mill), taste again and add your cinnamon and/or other spices (or no spices). Put it into airtight containers and freeze , or if you are canning, can it. If you like your applesauce to be chunky, don't process all of the apples in the food mill. Or peel and core them before you cook them and then mash them with a potato masher or fork so that they are more in pieces than mashed into applesauce. There isn't an exact recipe because the amt of sugar depends on how sweet the apples are and how sweet you want the applesauce, ditto the cinnamon. You don't put the cinnamon or sugar in earlier because there is no point to sweetening the skin/seeds. Plus if you have the cinnamon in the crock pot for hours you will lose the flavor - it is best to add spices at the end of cooking in a crock pot for the most part. If you want an AWESOME treat - healthy and super yummy, try freezing applesauce (sweetened to taste and with cinnamon if you like it that way) in popsicle molds. It makes the BEST popsicles and they are FAR FAR FAR healthier than ones you buy that are highly colored sugar water. My kids go nuts over these. I often just get a big jar of unsweetened applesauce from the store (store brand or generic) and use that. (Have you ever compared calories and grams of sugar between sweetened and unsweetened applesauce? The amt of sugar in sweetened applesauce blows my mind - it is FAR more than you would add if you sweetened it yourself!). [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
Canning Adventure
Top