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).

On Sat, 10 Feb 2007 20:07:54 -0500, Don Wiss >
wrote:

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

>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?

My mother always made applesauce with Winesaps...they make the most
incredible applesauce, in my opinion. A lovely flavor. And it
sounds like you are cooking them the same way she did, which produces
a lovely color. She added no water to the pan when she cooked the
apples, other than the drops remaining on them when she washed the
apples. Makes a nice concentrated applesauce.

Christine

Christine Dabney wrote:
> On Sat, 10 Feb 2007 20:07:54 -0500, Don Wiss >
> wrote:
>
> 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
>
>> 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?
>
> My mother always made applesauce with Winesaps...they make the most
> incredible applesauce, in my opinion. A lovely flavor. And it
> sounds like you are cooking them the same way she did, which produces
> a lovely color. She added no water to the pan when she cooked the
> apples, other than the drops remaining on them when she washed the
> apples. Makes a nice concentrated applesauce.
>
> Christine

Of these, I'd agree that Winesaps seem the best for sauce. I recently had a
Honeycrisp for the first time and was blown away by how good it was as an
eating apple. Nothing beats an early Mac for flavor IMHO, but it was an
amazing apple in terms of texture and juiciness and so on.

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
..
>
> Any comments on these apple types and their use for sauce?


I wouldn't turn a Honeycrisp into sauce -- too expensive, although 83
cents a pound is pretty impressive. It's great for eating and I like to
include a couple in my pies if I'm feeling flush. I'd look for an
all-purpose apple -- around here, Haralson is a favorite for many things
and it would likely be my choice, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Janet Puistonen said...

> Christine Dabney wrote:
>> On Sat, 10 Feb 2007 20:07:54 -0500, Don Wiss >
>> wrote:
>>
>> 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
>>
>>> 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?
>>
>> My mother always made applesauce with Winesaps...they make the most
>> incredible applesauce, in my opinion. A lovely flavor. And it
>> sounds like you are cooking them the same way she did, which produces
>> a lovely color. She added no water to the pan when she cooked the
>> apples, other than the drops remaining on them when she washed the
>> apples. Makes a nice concentrated applesauce.
>>
>> Christine
>
> Of these, I'd agree that Winesaps seem the best for sauce. I recently
> had a Honeycrisp for the first time and was blown away by how good it
> was as an eating apple. Nothing beats an early Mac for flavor IMHO, but
> it was an amazing apple in terms of texture and juiciness and so on.


Honeycrisp? OK... I've never tried one. First thing tomorrow, I'll have
one.

I was a Granny Smith, then a Fuji apple fan.

Thanks,

Andy
Motts (whatever Apples) sauce.

In article <mcvzh.1951$ov2.408@trndny06>,
"Janet Puistonen" > wrote:

> Of these, I'd agree that Winesaps seem the best for sauce. I recently had a
> Honeycrisp for the first time and was blown away by how good it was as an
> eating apple.

{Barb brushes fingertips on lapel} - That Honeycrisp was born right here
at the U of MN. They're finally becoming more readily available, though
still more expensive than Haralsons or more "ordinary" apples.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Sat, 10 Feb 2007, Melba's Jammin' > wrote:

>I wouldn't turn a Honeycrisp into sauce -- too expensive, although 83
>cents a pound is pretty impressive. It's great for eating and I like to
>include a couple in my pies if I'm feeling flush. I'd look for an
>all-purpose apple -- around here, Haralson is a favorite for many things
>and it would likely be my choice, too.

I'm pretty much limited to that list, plus a few others I didn't include,
like Red Delicious. If I were to buy from any other place I'd pay a lot
more. For example the farmer I bought the applesauce from gets $1.50/lb for
apples. To get the $0.83/lb price we food coop members have to put in 2 3/4
hours of work every four weeks. The markup for everything is 21% over cost.
Plus for produce another 3% to cover spoilage.

And all that I listed are the same price for me. So based on that, would
you say Honeycrisp is your favorite for sauce?

Don <www.donwiss.com> (e-mail link at home page bottom).

On Sat, 10 Feb 2007 22:17:43 -0500, Don Wiss >
wrote:


>I'm pretty much limited to that list, plus a few others I didn't include,
>like Red Delicious.
>And all that I listed are the same price for me. So based on that, would
>you say Honeycrisp is your favorite for sauce?
>
>Don <www.donwiss.com> (e-mail link at home page bottom).

Why don't you try several varieties, and decide which you like best?
Make several small batches of applesauce..

Christine

Don Wiss wrote:
> On Sat, 10 Feb 2007, Melba's Jammin' > wrote:
>
>> I wouldn't turn a Honeycrisp into sauce -- too expensive, although 83
>> cents a pound is pretty impressive. It's great for eating and I like to
>> include a couple in my pies if I'm feeling flush. I'd look for an
>> all-purpose apple -- around here, Haralson is a favorite for many things
>> and it would likely be my choice, too.
>
> I'm pretty much limited to that list, plus a few others I didn't include,
> like Red Delicious. If I were to buy from any other place I'd pay a lot
> more. For example the farmer I bought the applesauce from gets $1.50/lb for
> apples. To get the $0.83/lb price we food coop members have to put in 2 3/4
> hours of work every four weeks. The markup for everything is 21% over cost.
> Plus for produce another 3% to cover spoilage.
>
> And all that I listed are the same price for me. So based on that, would
> you say Honeycrisp is your favorite for sauce?
>
> Don <www.donwiss.com> (e-mail link at home page bottom).


Honeycrisp is about the best fresh-eating apple there is, and it keeps
extremely well. At those prices, buy a bunch and keep them in cold
storage. I don't think I'd use them for sauce; too juicy. I usually
use Honeygolds for sauce, but that's not on your list.

I don't recognize all the apples on your list, but i think a mixture of
Winesap and Johnagold should be good. You'll probably need to add a
tiny bit of sugar.

OK. I just looked up Mutsu, and the description looks a *lot* like
Honeygold. Both are Golden Delicious crosses, and have firm sweet
flesh, and are good for cooking. If you don't want to add any sugar,
use these and maybe add a few of the Honeycrisps if you can get them
that cheap.

Best regards,
Bob

On Sat, 10 Feb 2007, Christine Dabney > wrote:

>Why don't you try several varieties, and decide which you like best?
>Make several small batches of applesauce..

The problem with that is I don't want to make small batches. The cleanup is
the same for a small batch as a large one. I really don't like doing things
in the kitchen. So I'm planning on using a large stock pot. And as I
presume most of you know, applesauce freezes with no degradation.

Don <www.donwiss.com> (e-mail link at home page bottom).

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.

Apples can degrade and lose flavor over time if they are being stored,
or simply change flavor as the season progresses.

> Fuji
> Jonagold
> Stayman Winesap
>

I would use these, they will cook down nice. Stay away from the Red
Delicious, which stay fibrous when cooked. I'm not sure I'd use
Honeycrisp either, they are great for eating raw, but they seem to have
that really crisp texture that doesn't work for cooking.

IMO sauce is best when slightly tart. Try the apples, buy one of each
and sample them to see what you're getting, and use a mix. I like to put
MacIntosh into my sauce, just a couple for flavor.



Dawn

On Sat, 10 Feb 2007 21:04:18 -0600, Andy <q> wrote:

>Janet Puistonen said...
>
>> Christine Dabney wrote:
>>> On Sat, 10 Feb 2007 20:07:54 -0500, Don Wiss >
>>> wrote:
>>>
>>> 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
>>>
>>>> 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?
>>>
>>> My mother always made applesauce with Winesaps...they make the most
>>> incredible applesauce, in my opinion. A lovely flavor. And it
>>> sounds like you are cooking them the same way she did, which produces
>>> a lovely color. She added no water to the pan when she cooked the
>>> apples, other than the drops remaining on them when she washed the
>>> apples. Makes a nice concentrated applesauce.
>>>
>>> Christine
>>
>> Of these, I'd agree that Winesaps seem the best for sauce. I recently
>> had a Honeycrisp for the first time and was blown away by how good it
>> was as an eating apple. Nothing beats an early Mac for flavor IMHO, but
>> it was an amazing apple in terms of texture and juiciness and so on.
>
>
>Honeycrisp? OK... I've never tried one. First thing tomorrow, I'll have
>one.
>
>I was a Granny Smith, then a Fuji apple fan.
>
Have you tried a Pink Lady? OMG! You will become an apple addict
after you've tried one.

--
See return address to reply by email

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

>
> 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).

We like a combo of apples for sauce, usually Winesap and something else,
maybe Jonagold or the Honeycrisp. Even Golden Delicious works well.

We used top make up huge batches, cleaning, peeling, coring, into a big
pot, stir pot, all that work, pack it in small bags, freeze...too much
work now. It isn't something we ever make in advance much now that I've
learned to do it in the microwave. I just peel and core the apples,
rough cut them, even letting big chunkc, is fine. Place them in a glass
bowl. Saran wrap the top tight. DO NOT ADD WATER! Microwave for 10
minutes. Mash gently with whatever you want. We use a fork because the
apples are so tender and we dont' want a total mush. Add a little bit of
brown sugar or maple syrup and cinnamon, if you like. And then you have
the freshest applesauce. Takes up No freezer space and you can buy the
apples that look the best or are the cheapest or else a great way to use
up your own apples that look past their prime.

Melondy

On Feb 10, 8:14 pm, Christine Dabney > wrote:
> On Sat, 10 Feb 2007 20:07:54 -0500, Don Wiss >
> wrote:
>
> 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
> >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?
>
> My mother always made applesauce with Winesaps...they make the most
> incredible applesauce, in my opinion. A lovely flavor. And it
> sounds like you are cooking them the same way she did, which produces
> a lovely color. She added no water to the pan when she cooked the
> apples, other than the drops remaining on them when she washed the
> apples. Makes a nice concentrated applesauce.
>
> Christine

Really love the winesaps and the ones we get at the local orchard are
especially great. They are totally organically grown and until I had
tried one I never knew what a difference this could make or at least I
had forgotten how good the food was from my dads garden.

said...

>>Honeycrisp? OK... I've never tried one. First thing tomorrow, I'll have
>>one.
>>
>>I was a Granny Smith, then a Fuji apple fan.
>>
> Have you tried a Pink Lady? OMG! You will become an apple addict
> after you've tried one.


My produce market really failed me this morning. They only had red delicious,
granny smith and fuji apples.

Oh well.

Andy

In article >,
Don Wiss > wrote:

> On Sat, 10 Feb 2007, Melba's Jammin' > wrote:
>
> >I wouldn't turn a Honeycrisp into sauce -- too expensive, although 83
> >cents a pound is pretty impressive. It's great for eating and I like to
> >include a couple in my pies if I'm feeling flush. I'd look for an
> >all-purpose apple -- around here, Haralson is a favorite for many things
> >and it would likely be my choice, too.
>
> I'm pretty much limited to that list, plus a few others I didn't include,
> like Red Delicious. If I were to buy from any other place I'd pay a lot
> more. For example the farmer I bought the applesauce from gets $1.50/lb for
> apples. To get the $0.83/lb price we food coop members have to put in 2 3/4
> hours of work every four weeks. The markup for everything is 21% over cost.
> Plus for produce another 3% to cover spoilage.
>
> And all that I listed are the same price for me. So based on that, would
> you say Honeycrisp is your favorite for sauce?
>
> Don <www.donwiss.com> (e-mail link at home page bottom).

Sorry to be of so little help, but I've never used Honeycrisp for sauce
- too expensive here. Personally, I'd use something more tart and one
that would break down nicely. It seems I didn't record what I used when
I made apple butter last fall - I'd use the same thing. That is to say,
if I used anything *other than* a Haralson. I know I used those; may
have thrown some Macintosh in, too. Honeycrisp is really unlikely (for
me).

Don, take a couple Honeycrisp, quarter them (might want to core for this
experiemtn), and put them into a Pyrex-type glass measuring cup, cover,
and nuke for a couple minutes until they're tender. Mash and decide if
they're the one that you want. If they aren't, you've only used a
couple -- no big deal.

Sorry, m'friend, but that's the best I can do for you. I haven't looked
at r.f.preserving in a while, but you might be better to ask there -- I
know there are folks who put up applesauce. I see that Bob (the
zxcvone) has joined in here. I'm curious to see what he has to say
about it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
Don Wiss > wrote:

> On Sat, 10 Feb 2007, Christine Dabney > wrote:
>
> >Why don't you try several varieties, and decide which you like best?
> >Make several small batches of applesauce..
>
> The problem with that is I don't want to make small batches. The cleanup is
> the same for a small batch as a large one. I really don't like doing things
> in the kitchen. So I'm planning on using a large stock pot. And as I
> presume most of you know, applesauce freezes with no degradation.
>
> Don <www.donwiss.com> (e-mail link at home page bottom).

I'm with Christine here. There's small batch and there's small batch.
You wouldn't even have to peel the apple to do what I suggested. If I
were as stuck on this as you are (I'm not wild about applesauce so what
it tastes like doesn't matter a lot to me - I use it only in baking),
I'd cook one or two apples as I described in my other post.

{ Exported from MasterCook Mac }

Applesauce Bars

Recipe By: posted to rec.food.cooking by Barb Schaller 2-11-2007
Serving Size: 24

1/2 cup butter
1 cup sugar (3/4 cup)
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 cups flour
1 cup thick applesauce
1 cup raisins
1/2 cup chopped nuts

Cream butter and sugar until light, add egg and beat well. Sift dry
ingredients together and add alternately with applesauce, beating well
after each addition. Stir in raisins and nuts and spread in a greased
10x15" jelly roll pan.

Bake at 375? for 25 minutes. Cut while warm. Frost with powdered sugar
icing, using coffee as liquid.

----------
Notes: Source: Al, 9/74.
_____



--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Sun, 11 Feb 2007 07:21:21 -0600, Andy <q> wrote:

> said...
>
>>>Honeycrisp? OK... I've never tried one. First thing tomorrow, I'll have
>>>one.
>>>
>>>I was a Granny Smith, then a Fuji apple fan.
>>>
>> Have you tried a Pink Lady? OMG! You will become an apple addict
>> after you've tried one.
>
>
>My produce market really failed me this morning. They only had red delicious,
>granny smith and fuji apples.
>
>Oh well.
>
Maybe they're "out of season" now. Wouldn't that be nice? It seems
like only asparagus and artichokes are seasonal anymore... and their
seasons are extending.

Honeycrisp vs. Pink Lady
http://www.chowhound.com/topics/336315

I need to hunt down a Honeycrisp now for comparative purposes.

--
See return address to reply by email

Melba's Jammin' > wrote:

> I wouldn't turn a Honeycrisp into sauce -- too expensive, although 83
> cents a pound is pretty impressive. It's great for eating and I like to
> include a couple in my pies if I'm feeling flush.

So, how many pennies do you save by choosing a different apple? Enough
for another cruise? Or do you forgo making apple sauce altogether?

Silly Queenie!

Bubba

On Feb 10, 5:07 pm, Don Wiss > wrote:
[snip]
> 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).
>
Can't add anything to what others have said as to apple type. As to
seasonings, I once substituted a little bit of Chinese five-spice
powder for some of the cinammon. Most people who tried it liked it, I
liked it quite a lot, one person thought it was a little "off."
Penzey's version of five-spice powder is too heavy on cinnamon for
Chinese dishes, to my taste, but I'll bet it would be good for at
least some of the applesauce you make. -aem

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

Hello, Andy!
You wrote on Sun, 11 Feb 2007 07:21:21 -0600:

??>>> Honeycrisp? OK... I've never tried one. First thing
??>>> tomorrow, I'll have one.
??>>>
??>>> I was a Granny Smith, then a Fuji apple fan.
??>>>
??>> Have you tried a Pink Lady? OMG! You will become an
??>> apple addict after you've tried one.

A> My produce market really failed me this morning. They only
A> had red delicious, granny smith and fuji apples.

A> Oh well.

Pink Lady and Fuji are great for eating; Granny Smith too. IMHO,
Granny Smith is my favorite for Apple sauce.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > I wouldn't turn a Honeycrisp into sauce -- too expensive, although 83
> > cents a pound is pretty impressive. It's great for eating and I like to
> > include a couple in my pies if I'm feeling flush.
>
> So, how many pennies do you save by choosing a different apple? Enough
> for another cruise? Or do you forgo making apple sauce altogether?
>
> Silly Queenie!
>
> Bubba

Victor, cherie, my palate is not as discerning as yours (boiled dirt
chunks aside), and I'm not nuts about applesauce. If I were making
something I really care about and didn't have to travel too far to get
the best, I'd likely do that. And if I had to travel too far (a
subjective assessment on my part depending on the dish and my affection
for it), I'll do with less than the best. And I usually do forgo making
applesauce altogether.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Mon, 12 Feb 2007, Cindy Fuller > wrote:

>Of the ones on your list, Id probably go with the winesaps. A lot of
>the newer varieties are on the bland side.

After reading all, and discussing with my mom, we came up with:

Empire
Jonagold
Stayman Winesap

And with a mix preferred.

> I like Honeycrisps for
>eating, but they are far too pricey at this end of the country for
>making sauce.

Many have said that, but it seems people haven't been using it for sauce
and so they just speculate. They may make watery sauce.

> If you REALLY want a good applesauce, get your hands on
>some Rome Beauties.

I expect I could. But the price will be higher. And being carless I'm
limited to what I can walk to. I didn't pay attention to the organic types
the coop has. I'll look and see if Rome Beauties are one of them. The
farmer that sells the applesauce has many types of apples, but I can't see
paying $1.50/lb when I can get ones for $0.84/lb. And I don't know if the
farmer at the market can claim minimally treated, like the coop ones claim.

> I core, but don't peel, apples before cooking.

Yes. My mom filled me in on the importance of coring. And I can't imagine
going to the trouble of peeling. I'm off from work on Wednesday, so I'll
buy them and make it then.

Thanks all!

Don <www.donwiss.com> (e-mail link at home page bottom).

On Mon, 12 Feb 2007 02:55:16 GMT, Cindy Fuller
> wrote:

>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


I found some Red Romes this year. The red appears in streaks in the
fruit of some of the apples. These came from Brushy Mountain, NC.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Melba's Jammin' > wrote:

> Victor, cherie,

I'm gratified that you remember that I am a grandmother.

ObApples: Antonovka apples are the best of them all, especially for
eating "as is".

Bubba

On Mon, 12 Feb 2007 23:49:02 +0100, (Victor Sack)
wrote:

>Melba's Jammin' > wrote:
>
>> Victor, cherie,
>
>I'm gratified that you remember that I am a grandmother.
>
>ObApples: Antonovka apples are the best of them all, especially for
>eating "as is".
>
>Bubba

A non-caring one - I never hear from you, Gran . . . .
YH&OGS

On Sat, 10 Feb 2007 22:17:43 -0500, Don Wiss > wrote:

>On Sat, 10 Feb 2007, Melba's Jammin' > wrote:
>
>>I wouldn't turn a Honeycrisp into sauce -- too expensive, although 83
>>cents a pound is pretty impressive.

>And all that I listed are the same price for me.

Correction. The Honeycrips are $1.63/lb at the coop! I missed this as it is
very unusual for the coop to have a more expensive type not bagged. There
is no way that the checkout people (which are just members doing their 2
3/4 hour work slot every four weeks) would know which apple is which. So a
dishonest person could get them for about half price with no chance of
getting caught.

Don <www.donwiss.com> (e-mail link at home page bottom).

On Feb 10, 8:07?pm, 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?

Motts uses a blend... I wouldn't suggest making apple sauce from only
one type.

http://motts.com/product_info/varieties.asp

Personally I can't bring myself to taking perfect apples and turning
them into sauce, I much prefer to eat beautiful crisp apples out of
hand... when I want sauce I buy Motts, as good as anything you can
make and costs less, not to mention no work. One thing there is no
shortage of in upstate NY during fall is gorgeous fresh picked apples
of all types. And I definitely wouldn't use storage (waxed) apples
for sauce, I don't even much care to eat those, they're tasteless, and
dry/mealy.

Sheldon

On 14 Feb 2007 16:28:49 -0800, "Sheldon" > wrote:

>Motts uses a blend... I wouldn't suggest making apple sauce from only
>one type.

Yes. More than one type makes a lot of sense.

>http://motts.com/product_info/varieties.asp

I don't see Empire listed. I'm planning to use 50% Empire and 50% Jonagold.

>Personally I can't bring myself to taking perfect apples and turning
>them into sauce, I much prefer to eat beautiful crisp apples out of
>hand... when I want sauce I buy Motts, as good as anything you can
>make and costs less, not to mention no work. One thing there is no
>shortage of in upstate NY during fall is gorgeous fresh picked apples
>of all types.

Add in the cost to rent a car for the day and that option becomes rather
prohibitive.

Don <www.donwiss.com> (e-mail link at home page bottom).

Don Wiss wrote:
> "Sheldon" wrote:
>
> >Motts uses a blend... I wouldn't suggest making apple sauce from only
> >one type.
>
> Yes. More than one type makes a lot of sense.
>
> >http://motts.com/product_info/varieties.asp
>
> I don't see Empire listed. I'm planning to use 50% Empire and 50% Jonagold.

http://www.recipetips.com/glossary-t...pire-apple.asp

I honestly don't see the point in making ones own applesauce, not
unless you have your own orchard or a rather inexpensive source. Even
the low price store/generic brands are as good an applesauce as any
you can make yourself. And any applesauce can easily be doctored with
other fruit (berries), spices, various sweeteners (brown
sugar, maple syrup, etc), even wine. When I lived on Lung Guyland
there were many fruit orchards on the east end where I could buy full
bushels of "drops" for $5... even those were too good for sauce...
most were fine for eating but a bushel is a lot of apples, so most
were much better used for pie filling and compote. Also, unless
stabilizers and anti-oxidants are incorporated and it's properly
processed as with commercial sauce your efforts won't have a very long
shelf life, perhaps a week in the fridge at most. I just can't
comprehend using quality fruit that costs retail prices used for
sauce... that's tantamount to buying the good tomatoes from the
stupidmarket at $3/lb and using them for sauce, especially when you
can buy a big can of good qualty crushed sauce tomatoes for about a
buck.


Sheldon

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Victor, cherie,
>
> I'm gratified that you remember that I am a grandmother.
>
> ObApples: Antonovka apples are the best of them all, especially for
> eating "as is".
>
> Bubba

As you would expect, I've never heard of an Antonovka. Knowing your
disdain for sweet things (except wimmin), I assume it is a tart. Tart
apple, that is. Is it large? There is an apple around here, also born
at the U of MN, I *think*, called Keepsake. The Keepsake is small,
crisp, and just right. It matures late in the season
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
Don Wiss > wrote:

> On Mon, 12 Feb 2007, Cindy Fuller > wrote:
>
> >Of the ones on your list, Id probably go with the winesaps. A lot of
> >the newer varieties are on the bland side.
>
> After reading all, and discussing with my mom, we came up with:
>
> Empire
> Jonagold
> Stayman Winesap
>
> And with a mix preferred.
>
> > I like Honeycrisps for
> >eating, but they are far too pricey at this end of the country for
> >making sauce.
>
> Many have said that, but it seems people haven't been using it for sauce
> and so they just speculate. They may make watery sauce.
> Don

I'm more inclined to think that it's about price, Don. You can cook the
sauce to thicken it. Cook it long enough and you've got apple butter.
The Honeycrisp is a good cooking apple. Applesauce is what you did with
apples that aren't "good enough" for eating or pie. Don't
misunderstand, please. I'm talking about cosmetics mostly. An
unblemished apple for eating, one with some flaws (though still
easy/quick to peel) for pie, the rough-looking ones for sauce -- they
can be quartered, cored and cooked with skins on and made to sauce.
Quartering them will give you a good idea if they've serious worm holes
in them -- if they do, you toss; if it's minor, it's easy enough to cut
out the bad part and throw them into a pot where they'll be cooked to a
faretheewell anyway.

There's another MN-born apple coming up. It's a Zestar! I'll be saving
money to buy some from my apple guys come late summer. I had a couple
last year and because they're still so new, there aren't many of them
yet. Maybe its newness will take the heat off the price of the
Honeycrisps.

Here's a great chart about Minnesota apples. Yeah, I know, you're not
in Minnesota.
http://www.extension.umn.edu/distrib...re/DG1111.html
>
Whatever, I'm eager to read how's yours turned out.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article >,
Don Wiss > wrote:

> On Sat, 10 Feb 2007 22:17:43 -0500, Don Wiss > wrote:
>
> >On Sat, 10 Feb 2007, Melba's Jammin' > wrote:
> >
> >>I wouldn't turn a Honeycrisp into sauce -- too expensive, although 83
> >>cents a pound is pretty impressive.
>
> >And all that I listed are the same price for me.
>
> Correction. The Honeycrips are $1.63/lb at the coop!
> Don

Now that makes more sense!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' wrote:
> In article >,
> Don Wiss > wrote:
>
>> On Mon, 12 Feb 2007, Cindy Fuller > wrote:
>>
>>> Of the ones on your list, Id probably go with the winesaps. A lot of
>>> the newer varieties are on the bland side.
>> After reading all, and discussing with my mom, we came up with:
>>
>> Empire
>> Jonagold
>> Stayman Winesap
>>
>> And with a mix preferred.
>>
>>> I like Honeycrisps for
>>> eating, but they are far too pricey at this end of the country for
>>> making sauce.
>> Many have said that, but it seems people haven't been using it for sauce
>> and so they just speculate. They may make watery sauce.
>> Don
>
> I'm more inclined to think that it's about price, Don. You can cook the
> sauce to thicken it. Cook it long enough and you've got apple butter.
> The Honeycrisp is a good cooking apple. Applesauce is what you did with
> apples that aren't "good enough" for eating or pie. Don't
> misunderstand, please. I'm talking about cosmetics mostly. An
> unblemished apple for eating, one with some flaws (though still
> easy/quick to peel) for pie, the rough-looking ones for sauce -- they
> can be quartered, cored and cooked with skins on and made to sauce.
> Quartering them will give you a good idea if they've serious worm holes
> in them -- if they do, you toss; if it's minor, it's easy enough to cut
> out the bad part and throw them into a pot where they'll be cooked to a
> faretheewell anyway.
>


I thought the wormy apples went in the "for apple butter" bucket. ;-)

(What I have to watch out for are the Asian Ladybugs getting in the
apples. They invade my apples when the weather turns cold. You don't
want even one of those smelly things getting in your apple butter or cider)

Bob

CONNIE k wrote:

>
>
>
> <html>
> <body bgcolor="White" text="TEAL">
> <center>
> <bgsound src=http://siggiez.com/music/c/crazy.mid autostart loop=5>

Wow, an attempt to imbed background music. What an idiot.

*plonk*




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Don Wiss > wrote:
> >
> >> On Mon, 12 Feb 2007, Cindy Fuller > wrote:
> >>
> >>> Of the ones on your list, Id probably go with the winesaps. A lot of
> >>> the newer varieties are on the bland side.
> >> After reading all, and discussing with my mom, we came up with:
> >>
> >> Empire
> >> Jonagold
> >> Stayman Winesap
> >>
> >> And with a mix preferred.
> >>
> >>> I like Honeycrisps for
> >>> eating, but they are far too pricey at this end of the country for
> >>> making sauce.
> >> Many have said that, but it seems people haven't been using it for sauce
> >> and so they just speculate. They may make watery sauce.
> >> Don
> >
> > I'm more inclined to think that it's about price, Don. You can cook the
> > sauce to thicken it. Cook it long enough and you've got apple butter.
> > The Honeycrisp is a good cooking apple. Applesauce is what you did with
> > apples that aren't "good enough" for eating or pie. Don't
> > misunderstand, please. I'm talking about cosmetics mostly. An
> > unblemished apple for eating, one with some flaws (though still
> > easy/quick to peel) for pie, the rough-looking ones for sauce -- they
> > can be quartered, cored and cooked with skins on and made to sauce.
> > Quartering them will give you a good idea if they've serious worm holes
> > in them -- if they do, you toss; if it's minor, it's easy enough to cut
> > out the bad part and throw them into a pot where they'll be cooked to a
> > faretheewell anyway.
> >
>
>
> I thought the wormy apples went in the "for apple butter" bucket. ;-)
>
Sam' t'ing. You just cook the applesauce longer and season it more.
Cinchy.

> (What I have to watch out for are the Asian Ladybugs getting in the
> apples. They invade my apples when the weather turns cold. You don't
> want even one of those smelly things getting in your apple butter or cider)

Eeew.
>
> Bob
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' > wrote:

> As you would expect, I've never heard of an Antonovka. Knowing your
> disdain for sweet things (except wimmin), I assume it is a tart. Tart
> apple, that is.

Exactly. It is certainly quite a bit more acidic than, for example,
Granny Smith.

> Is it large?

Relatively large, not giant.

It is a hardy apple, perfectly suitable for growing in Minnesota, I
would say. Its season is September-November. Antonovka rootstocks are
fairly widely used for other apple varieties, even in America, I
believe.

See
<http://www.baumschule-boysen.de/cms/4images//details.php?image_id=7>.

> There is an apple around here, also born
> at the U of MN, I *think*, called Keepsake. The Keepsake is small,
> crisp, and just right. It matures late in the season

Is it tart?

Bubba

Alan wrote:
> On Thu, 15 Feb 2007 23:53:58 +0100,
> (Victor Sack) wrote:
>
>> Melba's Jammin' > wrote:
>>
>>> As you would expect, I've never heard of an Antonovka. Knowing your
>>> disdain for sweet things (except wimmin), I assume it is a tart. Tart
>>> apple, that is.
>> Exactly. It is certainly quite a bit more acidic than, for example,
>> Granny Smith.
>
> Wow. I really don't like Granny Smith apples. Way too
> tart! ...and people keep using them in pies, but they
> seem to turn to mush. Don't know what the attraction is!
>

People "just know" that tart apples are good for pies, and Granny Smith
is the only tart apple that's widely available (nevermind that it cooks
almost as bad as Red Delicious.) All the recipes floating around that
call for Granny Smiths reinforce this collective misinformation.

OTOH, Golden Delicious is just as ubiquitous, and it's a very good
cooking apple. But because it has "Delicious" in the name, and they are
often a bit mealy for fresh eating, people don't even try cooking with them.

In summary:
(a) People are stupid
(b) Recipe writers steal each other's bad ideas

Best regards,
Bob