In article
>,
maxine in ri > wrote:

> 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

Simmer it long enough and you'll wind up with apple butter, Toots.
Will it fit in a skillet? More surface area will let it evaporate
faster. JAT.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007