Comments on: skins-on applesauce to freeze, can, and share

By: Kari

Kari — Wed, 20 Sep 2023 19:40:20 +0000

In reply to Laurie.

Your post triggered a memory for me. My mother used to bake apples with brown sugar and cinnamon, then freeze. She would take them out 2 at a time, microwave them and top with a scoop of vanilla ice cream. She and my father thought they were the best bed time snack.

By: Lisa

Lisa — Sun, 17 Sep 2023 14:59:40 +0000

I always add fresh (or fresh frozen) cranberries to my sauce. They intensify the color even more and add a bit of tanginess. I never thought of freezing the sauce. What a brilliant idea! Thank you for that.

By: Carol K.

Carol K. — Sun, 17 Sep 2023 12:39:25 +0000

I do not have an orchard full of apples (I often forage wild ones; many are surprisingly blemish-free!), so I try not to waste more of the apple flesh than necessary. After washing the apples and removing any questionable areas, I halve them with my chef’s knife, then use my melon baller tool to quickly and neatly excise the core. The melon baller has a different-sized scoop at each end, so no matter the variety of apples I use, one or the other scoop is the perfect size. Once the cores are out, then I chop the halves again. I, too, as a previous commenter wrote, toss in some red hot candies as the apples cook down. Aside from those, I add no other sweetener. And even cores do not go to waste — I have 3 Rubbermaid bins of hungry redworms that compost a lot of my kitchen waste. They do love canning season and thank me by producing lots of vermicompost for my plants in spring!