In article >,
Don Wiss > wrote:

> I had been buying my applesauce at the farmer's market. I had been paying
> $2.50/lb. I had no problems with this, but for the past couple weeks the
> sauce wasn't very good. The farmer claims it is still being made from the
> same Empire apples.
>
> I have freezer space. So I can make my own. I know it isn't very hard. My
> first step was to stop my the Food Coop. These are some of the choices of
> minimally treated apples that I can get for $0.83/lb:
>
> Cameo
> Empire
> Fuji
> Honeycrisp
> Jonagold
> Mutsu
> Stayman Winesap
>
> Not on the list are the more expensive organic ones and ones with a plaque
> not mentioning sauce. These above either had no plaque discussing uses or
> had one and mentioned sauce. The Empire based sauce I had been buying was
> fine. But some of the others may be better (and the farmer at the farmer's
> market may not grow them). I do not want to add any sweetener, so the apple
> needs to have some sweetness. And then I'm used to a smooth consistency.
>
> I plan to cook the apples with the skins and seeds. And then use a food
> mill. I suppose I could add some cinnamon (which has some presumed health
> benefits).
>
> Any comments on these apple types and their use for sauce?
>
> Don <www.donwiss.com> (e-mail link at home page bottom).

Don,

Of the ones on your list, Id probably go with the winesaps. A lot of
the newer varieties are on the bland side. I like Honeycrisps for
eating, but they are far too pricey at this end of the country for
making sauce. If you REALLY want a good applesauce, get your hands on
some Rome Beauties. I core, but don't peel, apples before cooking.
With Romes, the pigment in the peel dissolves into the applesauce and
you get a rosy red color. No cinnamon or sugar needed.

Cindy

--
C.J. Fuller

Delete the obvious to email me