Thursday, October 13, 2005

We go apple picking every year, but we normally just eat them as is. This year Aaron and I decided to do something with the apples so we could enjoy them later on. Last night we made applesauce.

It was an opportunity to use the apple-corer-slicer-peeler. I love how it works and using it never gets old for me. We were jostling for turns using it. We also got to break out the chinois my grandma gave me. It gave the applesauce a great texture... but I am wondering if a food mill would have been quicker.

I made an applesauce project page.

10 comments:

  1. Homemade applesauce is so good. I made some one day with my son (he's 5) and now he won't eat the store bought kind.

    Danielle

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  2. I quarter apples (no peeling or coring needed, although I too own one of those nifty gadgets), dump them into boiling water, cook until mushy, and then put them through a food mill. I think it's faster than a chinois because the holes are larger. The mill retains all of the seeds and skin, the applesauce goes through to the other side. Then it goes back to the stove, where I add cinnamon and a little sugar. Sometimes I've left a few apples behind (peeled/cored/diced), they're added at this stage, cooked until soft, for "chunky style."

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  3. Heh. Sunday's post is already visible. It's like I'm seeing into the future! :)

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  4. Yum! I have a great brownie recipe (low fat too) that uses applesauce. Yours looks delicious.

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  5. LOve the way your "about me" page is done. I'm a little slow on the uptake so it took me a moment to get it but once I did, cool.

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  6. I love all your pink kitchen stuff!

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  7. Question: Since you also like pink :) Could you (or someone else) recommend pink or orther colourful laptop cases that are available to buy online? Thanks! // Tina, SWEDEN

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  8. Isn't fall grand? You inspire me with your activities to really get into the seasons and holidays!

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  9. Do you ever have a problem with rusting on the apple contraption? I had one, after using it once, I already had rust spots.

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