tag:blogger.com,1999:blog-13729569.post5448939255329399405..comments2024-03-23T05:42:07.516-04:00Comments on The Deliberate Agrarian: Whizbanged Applesauce: Part 1 (The Adventure Begins)Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-13729569.post-86313286513944900262020-10-06T17:05:13.523-04:002020-10-06T17:05:13.523-04:00The latest safe info on processing apples: --slic...The latest safe info on processing apples: --slices, --butter, --juice, and of course, --sauce: The National Center for Food Preservation <br /> https://nchfp.uga.edu/how/can_02/applesauce.htmlesbedehttps://www.blogger.com/profile/05056560629903298642noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-37918389378027631512009-11-04T12:15:59.373-05:002009-11-04T12:15:59.373-05:00For anyone interested in seeing a nice approach to...For anyone interested in seeing a nice approach to peeling, coring or slicing apples, check out the Norpro site:<br /><br />http://www.norpro.com/store/category/apple-machines<br /><br />I recently moved to the Pacific Northwest, and discovered this nifty device, made semi-locally in Everett WA. I bought the peeler-slicer-corer to perepare apples for drying. It was fat and effective, but then I bought the accessory that lets you just core and optionally peel, in case you have a slicer you like.<br /><br />good-quality, effective and efficient stuff.<br /><br />TimAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-40312974545999774812009-11-04T02:50:43.015-05:002009-11-04T02:50:43.015-05:00Hey, love your site! I've been wanting to mak...Hey, love your site! I've been wanting to make my own cider for a few years now, but haven't decided on a press until now- just bought your plans! As for applesauce (which I've been making for a couple of years), I find it real hard to beat the grinding and fruit straining attachments on my Kitchenade stand mixer. I simply steam quartered apples in a large pot, shovel them (albeit a bit at a time) into the top of the hopper, and the setup separates the stems, seeds, and skins into one bowl while dumping the finished applesauce into another bowl. I ladle the applesauce into quart size plastic containers I get at WalMart and throw them in the freezer. Done. It is slower than a garbage disposal (and doesn't have the "homemade" appeal), but I save time not having to manually remove seeds, etc. I can put up about 20 quarts in a couple of hours. I'll never buy applesauce again (and soon cider as well- thanks!)Jim Sirks, Battle Creek, Michigannoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-17829565641338077712009-10-23T17:54:05.634-04:002009-10-23T17:54:05.634-04:00We used our new apple grinder for apple sauce this...We used our new apple grinder for apple sauce this fall. We cut the apples in quarters to remove cores, then ran them through the grinder - that was the fun part. Then we ran the raw mash through a Vitamix high-powered blender to make the mash more like applesauce consistency. Then we heated the sauce and canned in jars. We processed them in a hot water bath. We really liked this method because it is less cooking of the apple but still handles the food bacteria issue. We did 76 quarts in less than 6 hours thanks to the apple grinder.<br /><br />We have processed some canning without the water bath but only when the material was thoroughly cooked. As is cools, it usually pulls enough of a vacuum to seal the lid.<br /><br />Great article.farmer georgenoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-66731165658208286122009-10-13T10:12:28.527-04:002009-10-13T10:12:28.527-04:00Good experiment. I have a question for you . . . ...Good experiment. I have a question for you . . . what sort of foods can you (and have you) made using the left over pressings when you're done making cider? I had thought it could be used for apple sauce but it seems you need all the juice. Does the left over "cheese" get wasted, or sent to the mulching pile, or can it be used for some other purpose?<br /><br />Thanks, and great blog!Robertnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-44612420781934118912009-10-06T18:55:30.992-04:002009-10-06T18:55:30.992-04:00I would advise against capping without pressuring ...I would advise against capping without pressuring or bathing. Sounds like food poisoning in the making. And unfortunately, the only way you will find out is after you are sick--a miserable way to do an experiment. <br /><br />Love your website. <br /><br />--ShannonAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-17958343956088685602009-09-23T13:50:16.317-04:002009-09-23T13:50:16.317-04:00So, I had to try it. Of course I don't have yo...So, I had to try it. Of course I don't have your whizbanger, so I used the food processor. It worked great! I chopped them up much finer than yours though. The peelings were barely noticeable, except for those that missed being finely chopped. I posted the results and pictures in my blog... I think it's very good!Linda Foleyhttps://www.blogger.com/profile/16875718412873470143noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-77212933445116549112009-09-20T19:59:57.472-04:002009-09-20T19:59:57.472-04:00I like this idea! I have to agree with Marlene,sk...I like this idea! I have to agree with Marlene,skins don't sound too good mixed in and most would not like it that way. I think that a instead of cutting,peeling,and coring with a knife, the job could be done quickly using an apple peeler/corer. My wife uses one of these to prepare apples for pies and it take no time at all! Just clamp in on a table and let'er rip.<br /> Thank for the article. Good reading. Tom N.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-24422136720967912202009-09-20T17:38:13.548-04:002009-09-20T17:38:13.548-04:00Got your plan book the other day and we can't ...Got your plan book the other day and we can't wait to try it! I love all the applications and my brain has been mulling around all the options--apple cider, grape juice, apple sauce... I've heard that pear chutney was quite good as well. What about tomato sauces? Hmmm...I think I'll have to do some experimenting of my own!<br /><br />Can't wait to see the results of your next experiments. And I've found that with all home-made food, there SHOULD be a taste and texture difference from the overly processed, overly sweetened or salted food from stores. I look forward to putting up my own food and accustoming my taste buds to what food "should" taste/feel like.<br /><br />Best of luck!Paigehttps://www.blogger.com/profile/06600037978764364572noreply@blogger.com