tag:blogger.com,1999:blog-3899072777227828239.post134416570942422739..comments2023-10-12T03:40:26.342-04:00Comments on CocktailMom: Canning ApplesauceCocktailMomhttp://www.blogger.com/profile/02841055819714139122noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3899072777227828239.post-61676337542309064272008-10-17T14:00:00.000-04:002008-10-17T14:00:00.000-04:00Gretchen, this is the mill I was talking to you ab...Gretchen, this is the mill I was talking to you about. DON'T get one. "It is in the Mail", so to speak.<BR/><BR/>MomAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3899072777227828239.post-83281346661058739702008-10-15T14:13:00.000-04:002008-10-15T14:13:00.000-04:00Gretchen,Keep an eye out for a Foley Food Mill. Th...Gretchen,<BR/><BR/>Keep an eye out for a Foley Food Mill. This thing looks like a two-quart saucepan with a perforated bottom, but it has a spindle in the middle that rubs a paddle over the top of the perforations and a wire scraper over the bottom of the perforations as you turn the handle. Google it to see pictures and them look for one at yard sales.<BR/><BR/>With the food mill all you have to do with your apples is wash and quarter them before you steam them. When the hot apples are fully cooked, you spoon them into the food mill and crank. The inner paddle rubs the soft apple innards through the bottom of the mill. The wire scraper scrapes the sauce off the pan and into a bowl below. The stems, skins and seeds stay behind in the mill, ready for you to dump in the compost. If you want your applesauce thicker, you can continue to cook it down from this point.<BR/><BR/>Applesauce made this way will keep a bit of the color from the skin. Jonathan apples, which have a bright red color, make a slightly pink applesauce and Grimes Golden sauce is yellow with just a touch of green. Very pretty.<BR/><BR/>I also use my food mill to make pumpkin for pies and muffins. I cut the baking pumpkins in half, scoop out the seeds and then bake cut-side down on a rimmed baking sheet in a low oven until the pumpkin flesh is tender. Scoop the flesh out into the food mill and process. I like to do it this way because it save me a lots of time that I don't have to spend paring and cutting the raw pumpkin, plus the baking method of cooking does not add water to the pumpkin, so I don't have to cook it down.<BR/><BR/>I also endorse OrganicEyes suggestion. Those things are just plain cool. <BR/><BR/>Congratulations on your success with canning. Welcome to the wonderful world of a larder filled with fabulous food you can call your own!Tishhttps://www.blogger.com/profile/10518181142727292486noreply@blogger.comtag:blogger.com,1999:blog-3899072777227828239.post-88756823012759202242008-10-14T12:07:00.000-04:002008-10-14T12:07:00.000-04:00oh I totally need to get one! Especially if child...oh I totally need to get one! Especially if child labor gets to happen. :)Gretchenhttps://www.blogger.com/profile/07773787747066488291noreply@blogger.comtag:blogger.com,1999:blog-3899072777227828239.post-46027873134754831822008-10-14T09:36:00.000-04:002008-10-14T09:36:00.000-04:00Awesome! Have you thought about getting an apple ...Awesome! Have you thought about getting an apple corer/peeler/slicer? Made the job much easier! Plus...the kids wanted to help out!<BR/>SusanAnonymousnoreply@blogger.com