tag:blogger.com,1999:blog-13729569.post6178837383478582618..comments2024-03-23T05:42:07.516-04:00Comments on The Deliberate Agrarian: Making Whizbanged Applesauce(Part 2 of the Adventure)Herrick Kimballhttp://www.blogger.com/profile/17116051416696885647noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-13729569.post-83544711441070451562011-10-22T01:24:34.755-04:002011-10-22T01:24:34.755-04:00Just discovered your blog!I have made my own apple...Just discovered your blog!I have made my own applesauce and can;t wait to try your wizbang machine as soon as I make one. In the mean time, I thought I'd pass on a tip:save those apple peels and cook them down in a bit of water.Then strain and can the resulting apple juice.Throw the leftover cooked peels in the mulch pile!Anonymoushttps://www.blogger.com/profile/17535933129663693047noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-37490939579267708192011-09-11T19:08:55.593-04:002011-09-11T19:08:55.593-04:00Hello!
We use an old Squeezo Strainer that we bou...Hello!<br /><br />We use an old Squeezo Strainer that we bought 30 years ago. You can find different versions of it online still.<br /><br />It's a complete timesaver and might even be easier than your method. Skin, seeds, etc. come out one side and the applesauce comes out the other.<br /><br />Reuben NHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13729569.post-64305273078433427242010-03-08T16:11:54.006-05:002010-03-08T16:11:54.006-05:00I think the garbage disposer chopping would depend...I think the garbage disposer chopping would depend on the variety of apple. For canning, I cook the apples, peeled and sliced, until tender, then fill into scalded jars and lids. Some varieties of apples naturally break down into a fine textured sauce when cooked; other varieties will retain the cut-slice shape no matter how long they are cooked. For these, the whizbang chopper would be great.<br />I use a pressure canner for our applesauce at 5 lbs pressure for 10 minutes for pint or quart jars(according to the canner instruction book). I also have found the pressure canning will keep jars of applesauce for a longer time than the open kettle method. Open kettle canning should only be used when the foods processed have a high degree of acidity, such as some tomatoes and apples. Many of the newer varieties of tomatoes and apples have been developed for a milder taste and lower acid and are not suitable for open kettle canning.spring735noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-60667657861203858052009-11-02T09:03:18.064-05:002009-11-02T09:03:18.064-05:00Herrick,
While I can appreciate that many people ...Herrick,<br /><br />While I can appreciate that many people (including my grandmother) never used a pressure canner or "preserved" food in ways contrary to modern science and did not die I am not about to take those chances with my family or friends. I understand the science behind the process and can only say that many people have been extremely lucky over the years. Some have not, however. I would recommend that everyone follow the guidelines in the Ball Blue Book and not take unnecessary risks. <br /><br />Otherwise, your applesauce article is great and shows the versatility of the Whizbang apple grinder.vdealhttps://www.blogger.com/profile/13980949311520793303noreply@blogger.comtag:blogger.com,1999:blog-13729569.post-60552320978531741552009-10-31T20:42:17.214-04:002009-10-31T20:42:17.214-04:00Glad to hear that you successfully found a much ea...Glad to hear that you successfully found a much easier way to make home-made applesauce. Yet another use for the whizbang grinder! :)Paigehttps://www.blogger.com/profile/06600037978764364572noreply@blogger.com