Wayne Boatwright wrote:
> Oh pshaw, on Sun 16 Dec 2007 06:24:06p, maxine in ri meant to say...
>
>> Place up the road has the elder apples (not perfect enough for their
>> shelves) in 5 pound bags for $1.49. I had some leftover cider, so
>> used that as the liquid one sometimes adds while cooking the apples.
>> Too much cider, methinks.
>>
>> Question: can you overcook applesauce while simmering it down to not
>> quite soupiness? I'm at 40 minutes now, and will give them another 20
>> on medium heat to try and drive off some of that excess liquid, then
>> I'll strain it and jar it. But if it's still too thin, can I simmer
>> it some more to thicken it, or will I end up with something not nice?
>>
>> maxine in ri
>>
>
> If you like a smooth applesauce, then no problem. Forget chunkiness with
> long simmering. No, long simmering will not hurt it unless it's allowed to
> scorch.
>
I never would have thought apple sauce was a science. More a
"do to taste" type of thing; ditto re texture. I guess
undercooking would be an issue, but overcooking? (Assuming,
as you say, you are not scorching it.)

--
Jean B.