Not a SINGLE Apple on Our Trees...But That's NOT Stopping ME!!
Вставка
- Опубліковано 8 лип 2024
- After a late frost took all of the fruit blossoms from the apple trees, Sarah was delighted to find local apples for $20 a bushel. Today she preserves some of the apples by making and canning applesauce.
Bulk Food: Azures Standard
www.azurestandard.com/?a_aid=...
Christian T-Shirts (LTH10 discount code): www.ellyandgrace.com
Our AMAZON Shop: www.amazon.com/shop/livingtra...
Etsy Shop
www.etsy.com/shop/livingtradi...
To see the woven ground cover we use in our garden check out www.growerssolution.com/PROD/...
Solar Generator: Bluetti AC 200 Max and B230 that we use to power our workshop.
shareasale.com/r.cfm?b=174542...
If you would like to support the homestead AND receive exclusive videos, blog posts and discounts for our Etsy shop consider supporting us on Patreon. / livingtraditionshomestead
You can also support us through PayPal at:
info@livingtraditionshomestead.com
Also check out our Etsy Store for handmade items from the homestead: www.etsy.com/shop/LivingTradi...
Our new rabbit cookbook can be found here:
Printed Copy: bit.ly/rabbitcookbook
Amazon Kindle Version: amzn.to/2zelDTu
***** Connect with Us! We'd Love to get to know you! *****
Website: www.LivingTraditionsHomestead.com
Facebook: livingtraditionshomestead
Instagram: living_traditions
***** Email Us *****
info@livingtraditionshomestead.com
Send Snail Mail to:
Living Traditions Homestead
PO Box 323
Ava, MO 65608
***** About Living Traditions Homestead *****
Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
We put out 2 new videos every week! Tuesday and Saturday. We hope you will become part of our homestead family by subscribing to our channel and watching as we give up the rat race and live simpler, more fulfilling life in the country.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
We had a peeler, slicer, corer, his name was Grandpa.
Love this!❤
My grandpa, too.
Where did you buy your peeler slicer corer contraption?
🤣🤣
🤣
Hi Sara. I'm 66 yrs. Old and have been canning most of my life. I just finished with my 2020 canning season. I have my own apples trees so have plenty of apples to preserve for the winter. Apple pies, apple crisps and of course apple sauce. I prefer not to add cinnamon to my apple sauce as that way I can use it to add to cake mixes instead of oil. It has multiple usage that way.
Thanks for the information. What a great idea, Sarah loves the applesauce for its self but if she wants to try your way maybe she could make a spice cake. Blessings.
Is homemade applesauce runnier than store bought? Her applesauce looked as if it had a runny consistency. Maybe the kinds of apples used?
With the exception of applesauce, butter, and juice, I make everything plain apples. Canning for me is for ingredients only as it allows for versatility.
Best part is no one seems to notice.
Agreed. Age 61 also been doing this for decades. I have gotten so lazy I leave the skin on an even freeze them in freezer bags in advance before processing. It makes my super sour apples sweeter and saves back.
I spent years doing videos as editor of the most widely read dog and cat magazines in the world, so I have a deep appreciation of what it takes to do seamless presentations online. You and Kevin are so polished and confident and smart and informative. I love to can from the garden, and really appreciate your knowledge and advice.
So I placed an order with EllyandGrace the company you suggested yesterday. Today I got a phone message thanking me for my order ..... who does that! What great customer service. I was WOWed and wanted to let you know.
I no longer peel my apples when I make applesauce I quarter them, remove the core, throw them in a couple of crock pots, and let them cook down. Then I run them through the food mill and they are ready to can. Not peeling saves hours of time.
that's what I do, easier
Me too!
I do this also. So easy.
Same here. We cook them in our turkey roaster.
I've used a victorio strainer for about 40 years, saves a lot of time.
We used a sieve and wooden tool to mush up the apples. 65 years ago immersion blenders were not available to the general public if they existed.
That's wonderful that they still sell apple corer peeler slicers! I have both my mother's and my grandmother's they are very old, and they both work fantastic!
I treat them like I do my cast iron skillets making sure they are very very dry before storing. My grandmother used to say that the first apple peel that you make that is completely the whole Apple, you toss it over your shoulder and it will land in the letter of the first name of your husband-to-be. We all loved coming up with names like Abner or Alfonso, lots of laughs in that kitchen!
Sarah, you and Kevin are just an absolute joy to watch! Your enthusiasm is contagious. Thanks for all the great videos, I always look forward to them.
Sarah ive been cannig and cooklng for 60 years but ialways learn something from your tutorial s. Love your explain ever thing in great detail and your enthusiasm with canning well i guess ever thing and most of all i trust you thanks for video god bless
If you’re into jam and jelly making you can use the the Apple peels and cores to make home made pectin stock. You can also use quartered crabapples or a mix of apples and crabapples.
Put your peelings and cores into a pot, cover with water and bring to the boil. Simmer until the apples are mushy and then strain through a metal sieve, pushing much of the pulp through into another pot.
Leave this overnight and the next day bring back to the boil and reduce the liquid by half.
The stock will keep for a couple of days in the fridge. You can freeze it but freezing reduces the its effectiveness. You can also bottle your stock for storage.
As a rule of thumb, use about ½ pint of your stock per 4lb of fruit that’s low level fruit like strawberries or less for medium level fruits like apricots and blackberries
Elizabeth. How are you using the fruit stock.
Awesome. Thank you.
My grandma used to make apple jelly out of the peels and cores, but I don't know her recipe! All her recipes were loose hand written notes and disappeared when she died in 1974! Keeping natural pectin is something she would have done so thank you very much!
Apple sauce is also the beginning stage of apple butter, if you choose to mix it up.
I was told you can't eat crabapples? I guess they were wrong?
when i make apple sauce , i wash my apples in the sink and then i cut them into quarters and put them into stock pots with just a little water. cover and heat on low. when the apples get soft and that does not take to long , i put them through the victorio food strainer. sauce comes out one end and the peels seeds out the side. i put the sauce back into the stock pots on low heat and cook, as its cooking i add brown sugar and cinnamon to the taste! after it cooks for a while stirring often . when it is done let cool and then put into quart freezer bags and lay flat in freezer. friends tell me its the best !
That's a bummer. We just took over 600 lbs of apples to a cidery close to use. We will have another 600 lbs to donate next week and still have another 600lbs + to make our own cider, apple butter, apple sauce and pie filling.
Greetings from Wales.I find your videos so straightforward and easy to understand.Obviously you are a natural presenter.Thanks so much.
Hi Sarah, I love your shirt. Two days to our new property closing in Huntsville, Texas. We are very excited, 12.23 acres.
Congratulations, best of luck with new property
@@debbiealtman4572 Thank you very much.
The African Lion your welcome.🤗
@@debbiealtman4572 Congratulations! That is so exciting.
The African Lion You’re in it now. Best wishes. I used to own a 7 acre farmette with small (20 trees) orchard. LOTS OF WORK....good healthy family work. 💪🏻🍎🍂
Ok... probably not a huge deal in this community, BUT Y'ALL ellyandgrace carries up to 4XL.... that is soooo beyond rare in the independent t-shirt boutiques! Thanks, Sarah! This is a huge find!!!
I was disappointed to find this is not true of any of the styles I was interested in.
@@bengali481 bummer! I just picked put a couple of regular tshirts.
"Enuf talking, Sarah..."
Oh, Nooo, Sweetie girl. You affect people when you talk. I know you were teasing just a bit, but, I have learned so much by listening to you speak. I wanted to make sure you knew that. You're thoughtful, kind and very loving in your mannerisms as well in your delivery, which is important for a teacher. I don't lose interest which is a key point when you're trying to learn something... You explain things so that even I can understand. LOL. You rank way up there, Sarah, when I think about all of the teachers that I have had in my life.
Please, Sarah, don't stop talking.
xxxooo
Margie, Eddie, and Colleen Guy from southern Maryland.
"Hanging with the Guys" 💖
Very well done video. We did 75 jars of applesauce the other day. A lot of hard work and a Very Very long day but rewarding when it was all done.
I dehydrate everything right now, peels left on the fruit. The peaches and the many apple varieties I have dried are sooooo awesome!! I sample as I jar them up and then vacuum seal them!!
Blessings!!
Adding a splash of white vinegar to your processing water will ensure your jars will come out crystal clear-no hard water deposits! I really enjoy your videos and have borrowed several of your tips! Thank you folks for sharing your lives with us! God Bless!
I have a food mill so I just quart & cook the apples, then pass everything through the mill to remove the skins and seeds. It also purees the apples to a perfect consistently.
I JUST LOVE THIS CHANNEL ,,,YOU GUYS ARE A FRESH BREEZE AND A TESTAMENT TO THE FACT THAT YOU ARE TRUE BELIEVERS . I KNEW THAT THE FIRST TIME I WATCHED YOUR U TUBE PROGRAM ,, YOUR LIGHT SHINES . NOW ITS MY TURN TO SAY ,,,, GOD BLESS
Love my applesauce with cinnamon. I don't make anything else with applesauce, so it doesn't matter that it is all made with cinnamon. One thing I like to do with apples is core, peel & cut into slices. Just enough to fit (2 apples) in a microwaveable dish. Then I add some sugar, sprinkle some cinnamon, nutmeg and just a touch of ground cloves. I cover the dish and put it in the refrigerator overnight so the sugar turns to a liquid. I then stir everything up that I had put in the bowl. I heat up the bowl in the microwave, stirring as needed, and cooking everything to a consistency of a hot pie filling. Makes a good side, or a hot snack to munch on. I think this would work well with peaches and pears or even quinces, or perhaps a combination of 2 or more of them. Take care Sarah, Kevin and the girls.
My grandma made the best apple butter. She did it all by taste, so none of us know what all she put into it, or in what amounts.
She would half or quarter cut the apples, and stick them in the pot, cores and all. Then once they were soft, they were mashed through a sieve.
My parents used to make applesauce, back in the 60’s & 70’s. They left the peel on the apples, and put them through a ricer, to mush them. My dad would buy 1/2 gallon milf cartons from a local dairy, to freeze the applesauce in. Their applesauce had a beautiful reddish color, and was delicious. Our chest freezer had lots of cartons of applesauce.
I could imagine getting fantastic apple flavor out of those peels. I won't peel apples next time and I'll buy a food mill.
Try frost nets next time. You can cover anything in garden. It comes in a large roll. ❤ Use zip ties to secure. We also use tomatoe cages so they don't fall over during strong winds.
And when your finished peeling coring and slicing, you can use your scraps to make vinegar.. it’s so easy Peasy. Or dry the skins in your dehydrator and use them for apple spiced tea..
Great time harvesting apples - and drying the core plug with intact apple seeds. Plant the plug in Spring - providing core proteins and sugars for the growing seedlings. Then use the peeled apple skin and make apple skin wine. Finish fermentation, filter out skins, and bottle. Toss the apple skins and feed to chickens, rabbits, pigs, goats, or cows for delightful zingy chow.
Thanks, good advice, I will do that.
We always used a Victorio strainer/food mill to make applesauce. I love it because I just cut the apples into large chunks, boil for a while and run them through the mill. The mill removes the peels, seeds, and cores while turning it into sauce.
Sarah I look forward to all of your videos. You and VWFF are my two favorite channels. Just wanted to let you know how much we enjoy your content and smiling faces. God bless you all and stay safe
Thanks for the wonderful things you teach on this sight. Thanks also for supporting other businesses that are American made and with are a Christian own company. This is your sight so therefore you have the right to support whomever you want.. sure you did not have to sign an agreement to strictly promote canning. We have the choice to watch or pass on to something else. Thanks for not being ashamed of your faith. God bless your family and all you do.
After I wash my apples, I do not peel them. I simply cut them in 1/4s to remove seeds, boil to soften and run through my food mill. Easy-peasy. I love to make apple butter at the same time on our antique wood cook stove in the cooler weather.
We just did about 75 pounds or more of pears. Made a little pear jelly but mostly spiced pear jelly and jam. Sooo delicious. The jam makes a great cobbler too because it has so much fruit in it, tastes a lot like apples.
Get a Squeezo!!! Wash, stem and quarter. Cook till soft, run through the Squeezo, stir and can. I can do 2 or 3 bu. in a day if hubby preps for me. Hardly any waste, out for chickens or compost with the dry bit remaining waste.
My grandmother and mom made thier own applesauce and vinegars when I was growing up. I am the 3rd generation carrying on the family tradition. Sadly, I am the only one of four that has and I am 60.
Going shopping at Vessey's Orchard in Rehoboth, MD for great cider and super crispy apples. I think they now have 10 varieties. Over 40 years for us and they always please.
Another person on UA-cam who does homemade vinegars is Lori Brown on the channel Whippoorwill Holler.
Wonderful channel ❣️❣️❣️🥰
Love her follow lots
I am sub'd to her...will check that out...I buy apple cider vinegar and use it every day - first drink of the morning with honey.
Love this lady!
Also Andrea from VW family farms
I'm lucky enough to live literally across the street from an apple & pear orchard. The apples this year were HUGE!!! Like softball huge! hoping to can some sauce this week! I dehydrate my peelings and make apple powder which you can add to baked goods for extra flavor
Terujc2012, you are blessed, we lost our tree, it never had many apples but really enjoyed getting to use them. After i stopped working. Never had time to do anything before. Thank for the tip. I will try to dehydrate some. Very handy idea.
For those suggesting that it's not necessary to peel and core, that is true. But if you do peel and core you can make more than one product from the apples. The peels and cores can make juice, jelly, or even pectin for other jams and jellies. So many wonderful ways to do things!
Sarah, I could smell those apples cooking down! 😋
I run my unpeeled or cored apples through my steam juicer and then the food mill. If it's a juicy year, there is juice to spare. If it's a dry year, it goes back into the sauce.
Couldn't find citric acid this season, so I used cold salted water. I used the peels & core for Apple Cider Vinegar.
This year, I thru several pitted plums into my apples for the cooking. I used my blender to grind them into my finished sauce. I canned some, but then made a wonderful apple/plum butter using my slow cooker with the lid propped open so it cooked down. This butter is amazing on different cooked squashes and on sweet potatoes, too. 🤤
Sarah, just had to say- your stuffed red pepper recipe was delicious!! Will be making it again. Thank you for sharing. Always looking for something different to put in the table and this was a hit.
Homemade applesauce vs. store bought----hands down homemade is best tasting.
My wife grew up in Western NY and empire apples were what she ate growing up and they are her favorites. Here in Western CT where we are now late spring cold spells just about wiped out the local empire apple crop, so no local empires this year.
I leave the peels on. After coring and removing any bad spots, I cook the apples with a little water until mushy. Then put them in my Ninja blender, sometimes adding more water to get the consistency I want. Then I am ready to can. Yum!
Not sure if anyone already mentioned this, but based on the clock on your stove, your cook time began at 2:04 when you turned the burner on and you pulled the pot off at 2:34 so a total of 30 minutes.
Sarah, I can't believe you didn't use your steamer on the apples first. You would then have apple sauce and apple juice. It takes a lot less time for the apple sauce to thicken too.
Homemade apple sauce is the best! When I make it I run the apples through the steam juicer. Then I run the cooked apples through the Squeezo to make sauce. If it's a juicy year we get juice and sauce. Dry year, just add the juice back into the sauce. Then I don't need to peel or seed before making sauce.
I just bought a coffee mug that says "Blessed" with a blue bicycle and flowers and bags of veggies on the bike.
My son he love apple..we don't have fresh apple here right now because its not in season..yet he still want it in his lunch box EVERY DAY!
great video. I just foraged 40 lbs of organic, wild apples :-) and walnuts too!!
Hey Sarah instead of the Citrus acid stuff just try using a little bit of regular salt in the water that's what I do, you always have it on hand don't have to buy anything special. I'm 62 years old been canning apple butter and apple sauce for years now. I open kettle them never had a problem, with God's blessings they all turned out .
I wash and quarter my apples and put them in a large pot with just a litter water. When they soften I put them through a food mill attached to my Kitchen Aid. You don't lose a bit of apple that way. I do peel some and add to the sauce to make chunky sauce. Then I use the peels for jelly.
I found you on UA-cam and with the Quarantine I found watching you guys kept me from going crazy. I have followed your example for gardening, canning, making cheese. Thank you for sharing.
They were my very first UA-cam channel that I sub'd to...they have taught us bunches of information on growing and raising as much of our own food as we can...great folks...I love each and every video!
One of my favorite deserts is apple sauce and southern (not sweet) cornbread. One spoon of the applesauce and a bite of the cornbread is great! If you haven't tried it, I highly recommend it. The sweet and sour mix is really good!
Sarah! Cook your apples first and use your tomato sauce strainer to remove the skins and seeds! Way easier than peeling all the apples!
I was thinking the same thing! I just cut them in quarters and cook them skin, seeds and all. Then into the food mill they go. Soo much faster!
And, making applesauce, with the skins on, makes a pretty pink applesauce. :)
Yes! Last year I peeled sooooo many apples. This year I got a food strainer. Cut my time in half!
But she could not make vinegar, could she?
@@patmaier6917 maybe with the skins after the foodmill? I am not sure if cooked skins would intensify or weaken the taste.
Hi Sarah, great applesauce canning recipe. Looks wonderful.
Thanks, Sarah love all your video's, your a sweetheart !
I've been teaching my daughter how to make baby food with all sorts of fruits and veggies. I've probably made the most with apples bc they both love applesauce. My sweet grandbaby also loves blueberries so I made a batch of blueberry applesauce and a batch of cherry applesauce. They have been a huge hit!
I am fortunate that our farm is very close to an Amish community that sells spices in bulk. It's one very big reason I am anxious to return home. I miss that community. Back when we started our farm the first time they were really the only guidance that we had. I am so thrilled that this UA-cam homesteading community has developed and I can be a part of it. Thank you Sara for all the guidance I am getting from you and your Husband.
My friend puts “Red Hots” candy bits in her applesauce . It is an interesting variation, very tasty.
My mom would just cut the core out of the apples, put red hots in the center and bake them. It was so good!
My mom did this! It’s delicious on pork chops.
My grandmother put the red hots in her applesauce for Apple butter.
I have a friend that puts them in apple juice (heated) as hot apple cider.
I do also. It replace's most of the sugar and all of the cinnamon that is called for. It's pink and so good.
Also I want to say we love, love, love your program.
Thanks for the T-shirt info. I have 2 bushels of apple's, one is peeled, sliced and in baggies in the frig. 2nd bushel will get peeled tonight or tomorrow. Then apple sauce, apple pie filling - canned and apple pie jam. Want to get 2 or 3 more bushels this month for canning. Orange look's good on you ! Stay safe and healthy. God bless
Apple slinkys, I used to work in a school canteen and the kids loved to turn the handles to make their own slinkys :D :D
I love watching and learning from you. You are the best. God bless you.
Put grass clippings, leaves 2ft deep around the base of your fruit trees not next to the trunk leave this for winter well hold the tree back from blooming to fast in the spring, sometimes 1 week makes a difference.
Thank you Sarah!
I made applesauce an did not use any sugar at all. I used lemon juice, didn't have citrus acid at the time. Used a mixture of apples like McIntosh, Ida Red, Fuji, some Granny Smith for a better texture and a little tartness.
I love to make applesauce for my grandchildren. I even canned for the first time Apple pie filling. And we love it. We have an apple tree but i apples are always deformed but very delicious.
I just love your family. No more like adore your family. I have learned so much from your channel. Im excited for Kevin's parents to arrive and settle into your new little house. Can you believe I have added meeting Kevin and Sarah on my bucket list. Thank you for showing us your life, how you live so simple, and giving instructions on how you accomplish everything.
My grandfather use to live with us. We always had a bushel of apples and always canned apples, some sliced and some applesauce. No sugar. We had diabetics in the family. Easier to add sugar than worry about was this jar sweet or natural. Sure miss good homemade applesauce. Had pears, purple plums (my favorite), cherries, etc. yum
Years ago when frost threatening, we would lite these small heavy round burners... Maybe a 9" dia. Container with a wick n grate cover.... We would lite them n put on ground thru out orchard.. produced just enough heat to chase the frost.... 😁 Oh guess filled with a type of fluid that would burn.....
The apple peels will make the sauce reddish in color; plus add natural vitamins to the sauce. Just need to foodmill
the finished product to remove the skins. Also, chunky applesauce is another favorite in our household.
you can also use a small amount of white wine in water to keep your apples from turning brown
That apple processor gadget also makes apple rings for dehydrating. Just stand the apple on its end after it comes out and one quick cut with a sharp knife and you have a stack of rings to put in the acid water. Then into the dehydrator. Take out when they reach the leathery but soft stage and store in a jar or plastic bag. They are very popular around here and don't last very long.
My favorite place to get apples was $8 per 1/2 bushel for seconds in early Sept... but went up to $9! this weekend.
My daughter calls our Apple slicer the Apple curler. She just loves to eat the apples after they have been through the gadget.
In Lancaster Co. Pa at Amish road side stands... apples..of any kind are $8- $12 a bushel!!!
Another great video, thanks. I have a couple of tips: We always put a paper or cloth towel between the counter top and our slicer/corer/peeler to catch liquid, so it doesn't drip onto the floor. Also, if you like chunky apple sauce, like I do, you can make all the apple sauce chunky. When you need some smooth applesauce for a recipe, then take your immersion blender and just mix one jar at a time. I believe wide-mouthed jars are required to use the immersion blender. I like chunky apple sauce for dessert.
I like chunky applesuace too.
Thanks Sarah!
We didn’t get ANY fruit this year or nuts. I went today and bought half a bushel of Granny Smith for pie filling and half a bushel of Gala for applesauce and am keeping the peels for candy apple peel jelly.
I made apple butter this year for the first time in a crock pot. It turned out great and I didn't have to babysit a simmering pot. I use the Kitchen aid attachment to peel the apples. I also use Azure Standard and get all my whole grains from them which I make my flours with.
Note on the apple peeler, corer..You have to have firm apples to use it properly. Soft apples will just spin and not peel.
The peeler is amazing makes the work easy /quick, that sauce is delicious imagining the taste of it.
Sarah, I have a Kitchenaid which has a ricer attachment. I simply wash, quarter, and remove the blossom and stem ends. Cook till soft then put through the ricer. Put what is extruded through a second time. You will be shocked at how quickly it goes! There is far less waste and you get ALL the vitamins that are just under the skin. Keep canning. It is is going to be a saving grace this coming year as the economy fails.
Shalom. Celia
Apple seconds are just as delicious as any. Apple are also good sauerkraut. It is so healthy aa a fermented beverage. Yummy!
Thank you making some today 🌷
I love all of your videos. Thank you for all the work. Your efforts are appreciated!
I make Apple Butter, Put it in Crockpot, about 16 normal size apples, not the big ones you buy 1 at a time. I don't even peel the apples, just the core. I add Cinnamon, nutmeg, Vanilla Extract. Some people add Ginger.
You can also make pectin out of the peelings and cores of your apples! Now you have me looking forward too some applesauce! YUM!
Another great video.Made a lot of apple sauce in my time. ⭐️⭐️⭐️⭐️⭐️❤️💚🥰🤗
I use the Apple device that has suction cup; it allows me to put a cookie sheet on the counter to catch the Apple debris.
Hello Kevin and Sara,
I do not see the Immersion blender in your store. If it is one you highly recommend can you please provide the information? We do not regularly comment, but we watch all the videos. The wife and I are big fans. The green hoop tomato clips were a good find, I hope you agree as this is the first year you have tried them. All the tying off with twine gets old. TY Kevin and Sara, please keep the videos coming.
Hi Sarah,
You my friend are a amazing strong woman!!!
Jenenda 🍅🍅🍅
Back in the 50’s in Tn. I remember my Mom making apple butter in a big pan in the oven which she kept stirring. Also she made jelly with the apple peelings. That’s about all I remember because I was young and of course didn’t pay that much attention. Now I wished I had. I feel like all you ladies are so blessed to be able to can. God bless and I hope you all have good luck.
Fabulous new home/congratulations. Love the property ❤️😊
Yellow cake mix + some cinnamon or apple pie spice + a jar of apple sauce on top after baking.
Many people clean-quarter-cook apples for sauce or apple butter. Seeds (medicinal), peels and stems are all cooked together then strained or pressed thru a large potato ricer. SO much easier and healthier. Also uses much less sugar because of the natural pectin in skins, etc. The sauce tastes much more 🍎 “appley” and fresh. Sara does great tutorials. Just wanted to add my thoughts. So much easier.
Wow..didn’t read other comments stating some of these same techniques. Good info all.
I have one of these too and LOVE it! Worth every penny the first time I used it.
I just quarter whole Unpeeled apples in the pot , then after they are done, I put it all into the tomato separator. I next put 2 cups into a freezer bag, and freeze.
Thanks for the tip. I wondered if that could be done
@@janiefoglewohlerspantryand2102 To Make Apple Butter, I'd mix mt home made Applesauce into a Corning ware baking dish, Pour and mix in Local Apple Cider, add a few Cinnamon sticks, then bake until it was the right consistency, Let it cool and put it into pint mason jars.
@@robertelrose6239 that sounds delicious
Applesauce yum! Thanks for the t-shirt website. Just ordered some amazing Christmas presents!
I really enjoyed your video, thanks for the lesson plan on lemon juice and citrus acid. We really enjoy and learn so much from you and Kevin. I have two large boxes of apples I got from my Amish friends so I’ll be busy making us some apple sauce. love you guys, Lisa from moneypit homestead
I have never peeled my apple to make sauce. I cut out the core and seeds, then quarter the apples, and cook them down, skin and all. Then when they are mushy, I run then through a grinding sieve, add a little sugar to taste, and definitely cinnamon. The color is a rich reddish brown, and the flavor is amazing! Much less waste this way.
If you're useing the skins to make something else there's no waste.