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

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.

--
Wayne Boatwright

Date: Sunday, December(XII) 16th(XVI),2007(MMVII)

*******************************************
Today is: Third Sunday of Advent
Countdown 'til Christmas
1wks 6hrs 6mins 51secs
*******************************************
Cats must knock the brush Mom uses on
me into the garbage can just because.

"maxine in ri" > wrote in message
...
> 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 'overcook' applesauce, it will be applebutter, but not much chance of
that happening to you.

Did you start out adding water? Sometimes I will add too much.

Don't worry, just cook it until it gets soft, then smash it up -- it will
solidify a bit in the refrigerator.

Dee Dee

On Sun, 16 Dec 2007 22:51:59 -0500, "Dee.Dee" >
wrote:


>Did you start out adding water? Sometimes I will add too much.
>
>Don't worry, just cook it until it gets soft, then smash it up -- it will
>solidify a bit in the refrigerator.
>
>Dee Dee
>
>

My mother taught me to make applesauce. When she made it, she used
the entire apple, cutting it into quarters, without peeling it or
taking out the core/seeds. She would wash the apples, and that water
left clinging to the apples was the only water added to the sauce. It
was cooked slowly until the apples were nice and soft, and then she
ran the apples through a china cap deal. The peels lent their color
to the applesauce, plus some flavor. She never added much sugar, if
any. We tended to use Winesaps for the applesauce, as they had such a
wonderful flavor.

Christine

"Christine Dabney" > wrote in message
...
> On Sun, 16 Dec 2007 22:51:59 -0500, "Dee.Dee" >
> wrote:
>
>
>>Did you start out adding water? Sometimes I will add too much.
>>
>>Don't worry, just cook it until it gets soft, then smash it up -- it will
>>solidify a bit in the refrigerator.
>>
>>Dee Dee
>>
>>
>
> My mother taught me to make applesauce. When she made it, she used
> the entire apple, cutting it into quarters, without peeling it or
> taking out the core/seeds. She would wash the apples, and that water
> left clinging to the apples was the only water added to the sauce. It
> was cooked slowly until the apples were nice and soft, and then she
> ran the apples through a china cap deal. The peels lent their color
> to the applesauce, plus some flavor. She never added much sugar, if
> any. We tended to use Winesaps for the applesauce, as they had such a
> wonderful flavor.
>
> Christine


One time I mentioned to a gal about leaving seeds in and she told me they
were poisonous -- I 'guess' this is not true. ;-))
Dee Dee

On Sun, 16 Dec 2007 23:12:41 -0500, "Dee.Dee" >
wrote:

>One time I mentioned to a gal about leaving seeds in and she told me they
>were poisonous -- I 'guess' this is not true. ;-))
>Dee Dee
>

Well, the seeds were never left in the applesauce. They were strained
out when the apples went through the China cap.

However, my memory could be faulty here... We could have cored them
and put them in the pot, but somehow I seem to remember we just cut
them into quarters.

I will have to look for my mother's instructions on how she made it. I
have it somewhere in my files here in the big boxes of recipes, etc...

Christine

In article >,
"Dee.Dee" > wrote:

> One time I mentioned to a gal about leaving seeds in and she told me they
> were poisonous -- I 'guess' this is not true. ;-))
> Dee Dee

They contain cyanide but it's a very teeny tiny amount. You'd have to
eat pounds of seeds to actually have a problem.

marcella

"Marcella Peek" > wrote in message
...
> In article >,
> "Dee.Dee" > wrote:
>
>> One time I mentioned to a gal about leaving seeds in and she told me they
>> were poisonous -- I 'guess' this is not true. ;-))
>> Dee Dee
>
> They contain cyanide but it's a very teeny tiny amount. You'd have to
> eat pounds of seeds to actually have a problem.
>
> marcella


I was doing apples in the vita-mix for a 'total' drink. When I mentioned
this -- the woman was aghast. But I did stop putting in the seeds ;-))

Dee Dee

In article >,
"Dee.Dee" > wrote:

> "Christine Dabney" > wrote in message
> ...
> > On Sun, 16 Dec 2007 22:51:59 -0500, "Dee.Dee" >
> > wrote:
> >
> >
> >>Did you start out adding water? Sometimes I will add too much.
> >>
> >>Don't worry, just cook it until it gets soft, then smash it up -- it will
> >>solidify a bit in the refrigerator.
> >>
> >>Dee Dee
> >>
> >>
> >
> > My mother taught me to make applesauce. When she made it, she used
> > the entire apple, cutting it into quarters, without peeling it or
> > taking out the core/seeds. She would wash the apples, and that water
> > left clinging to the apples was the only water added to the sauce. It
> > was cooked slowly until the apples were nice and soft, and then she
> > ran the apples through a china cap deal. The peels lent their color
> > to the applesauce, plus some flavor. She never added much sugar, if
> > any. We tended to use Winesaps for the applesauce, as they had such a
> > wonderful flavor.
> >
> > Christine
>
>
> One time I mentioned to a gal about leaving seeds in and she told me they
> were poisonous -- I 'guess' this is not true. ;-))
> Dee Dee

Nar, it's not true. If it were there'd be a lot more ded people around
than there are.

And with apple trees growing in their stomachs, and all.

Miche

--
Electricians do it in three phases

Marcella Peek wrote:
> In article >,
> "Dee.Dee" > wrote:
>
>> One time I mentioned to a gal about leaving seeds in and she told me
>> they were poisonous -- I 'guess' this is not true. ;-))
>> Dee Dee
>
> They contain cyanide but it's a very teeny tiny amount. You'd have to
> eat pounds of seeds to actually have a problem.

When I was a child, we were told that if we swallowed a pip (seed) a tree
would grow out of the top of our heads

"Ophelia" > ha scritto nel messaggio
...
> Marcella Peek wrote:
>> In article >,
>> "Dee.Dee" > wrote:
>>
>>> One time I mentioned to a gal about leaving seeds in and she told me
>>> they were poisonous -- I 'guess' this is not true. ;-))
>>> Dee Dee
>>
>> They contain cyanide but it's a very teeny tiny amount. You'd have to
>> eat pounds of seeds to actually have a problem.
>
> When I was a child, we were told that if we swallowed a pip (seed) a tree
> would grow out of the top of our heads

Better exit than some, O.

--
http://www.judithgreenwood.com

On Dec 16, 9:03 pm, 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.
>
> --
> Wayne Boatwright
>
An hour ended up being just right. The liquid (cider and the water
left on the fruit after rinsing) had reduced, and the reddish color
from the skins had infused the sauce with a lovely hue. I did quarter
and core them, mainly because the foley mill gets kind of clogged if I
leave the seeds in.

5 pounds of apples lent me a little over half a gallon of sauce. Yum!

cyanide in appleseeds: There is a story (I don't know if it's
true) of some hippies or health nuts (and I use the term specifically)
who saved up their appleseeds, ground them and used them as flour in
some type of baked good. They mananged to poison themselves, but
you'd need to eat a couple of bushels of apples, seeds and all, before
reaching that level of exposure!

Thanks all for your advice and encouragement.

maxine in ri

Oh pshaw, on Mon 17 Dec 2007 05:16:45a, maxine in ri meant to say...

> On Dec 16, 9:03 pm, 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.
>>
>> --
>> Wayne Boatwright
>>
> An hour ended up being just right. The liquid (cider and the water
> left on the fruit after rinsing) had reduced, and the reddish color
> from the skins had infused the sauce with a lovely hue. I did quarter
> and core them, mainly because the foley mill gets kind of clogged if I
> leave the seeds in.
>
> 5 pounds of apples lent me a little over half a gallon of sauce. Yum!

Glad to hear that a few more minutes brought success! I also love when the
skins lend their bit of color to the sauce. I think they add another
dimension of flavor, too.

--
Wayne Boatwright

Date: Sunday, December(XII) 16th(XVI),2007(MMVII)

*******************************************
Today is: Third Sunday of Advent
Countdown 'til Christmas
1wks 6hrs 6mins 51secs
*******************************************
Cats must knock the brush Mom uses on
me into the garbage can just because.

Giusi wrote:
> "Ophelia" > ha scritto nel messaggio
> ...
>> Marcella Peek wrote:
>>> In article >,
>>> "Dee.Dee" > wrote:
>>>
>>>> One time I mentioned to a gal about leaving seeds in and she told
>>>> me they were poisonous -- I 'guess' this is not true. ;-))
>>>> Dee Dee
>>>
>>> They contain cyanide but it's a very teeny tiny amount. You'd have
>>> to eat pounds of seeds to actually have a problem.
>>
>> When I was a child, we were told that if we swallowed a pip (seed) a
>> tree would grow out of the top of our heads
>
> Better exit than some, O.

LOL

"Ophelia" > wrote in message
...
> Marcella Peek wrote:
>> In article >,
>> "Dee.Dee" > wrote:
>>
>>> One time I mentioned to a gal about leaving seeds in and she told me
>>> they were poisonous -- I 'guess' this is not true. ;-))
>>> Dee Dee
>>
>> They contain cyanide but it's a very teeny tiny amount. You'd have to
>> eat pounds of seeds to actually have a problem.
>
> When I was a child, we were told that if we swallowed a pip (seed) a tree
> would grow out of the top of our heads


Which reminds me that Pepin (Jacques) is the French word for 'seed.' I
bought a French plate that had three seeds painted on it, and it says
"Pepin." I wonder why I bought that plate -- when I take it to use it, I
automatically think I've not washed it. Still, it's kinda cute -- reminds
me of the famous Jacques now.

Dee Dee

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.

On Dec 17, 10:40 am, "Jean B." > wrote:
> 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.

Only baking is a science AFAIAC, but sometimes, the little things will
confuse me. Other times, I just wing it like the pros!<g>

maxine in ri

On Mon, 17 Dec 2007 10:55:11 -0000, "Ophelia" > wrote:

>When I was a child, we were told that if we swallowed a pip (seed) a tree
>would grow out of the top of our heads

That was my story with watermelon seeds. Gramps said a vine would
grow out our ears if we swallowed one.

--
See return address to reply by email
remove the smiley face first

sf wrote:
> On Mon, 17 Dec 2007 10:55:11 -0000, "Ophelia" > wrote:
>
>> When I was a child, we were told that if we swallowed a pip (seed) a
>> tree would grow out of the top of our heads
>
> That was my story with watermelon seeds. Gramps said a vine would
> grow out our ears if we swallowed one.

Hehe

sf wrote:
> On Mon, 17 Dec 2007 10:55:11 -0000, "Ophelia" > wrote:
>
>> When I was a child, we were told that if we swallowed a pip (seed) a tree
>> would grow out of the top of our heads
>
> That was my story with watermelon seeds. Gramps said a vine would
> grow out our ears if we swallowed one.
>
....and we don't even wanna talk about what would happen to you if you
swallowed your gum! I seem to recall surgery was involved...?

My grandmother had a superstition that if you ate "too much cheese you
would get worms." LOL

"Ophelia" > wrote in message
...
> sf wrote:
>> On Mon, 17 Dec 2007 10:55:11 -0000, "Ophelia" > wrote:
>>
>>> When I was a child, we were told that if we swallowed a pip (seed) a
>>> tree would grow out of the top of our heads
>>
>> That was my story with watermelon seeds. Gramps said a vine would
>> grow out our ears if we swallowed one.
>
> Hehe

Were those folks compelled to pass on those words of wisdom? They must've
got a real chuckle doing it.
:-))
Dee Dee

Goomba38 wrote:
> sf wrote:
>> On Mon, 17 Dec 2007 10:55:11 -0000, "Ophelia" > wrote:
>>
>>> When I was a child, we were told that if we swallowed a pip (seed)
>>> a tree would grow out of the top of our heads
>>
>> That was my story with watermelon seeds. Gramps said a vine would
>> grow out our ears if we swallowed one.
>>
> ...and we don't even wanna talk about what would happen to you if you
> swallowed your gum! I seem to recall surgery was involved...?
>
> My grandmother had a superstition that if you ate "too much cheese you
> would get worms." LOL

ewwwwwwwwwwwwwww )))

On Mon, 17 Dec 2007 15:50:17 -0500, Goomba38 >
wrote:

>...and we don't even wanna talk about what would happen to you if you
>swallowed your gum! I seem to recall surgery was involved...?

I thought gum sticks to your ribs....

--
See return address to reply by email
remove the smiley face first

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

sf wrote:
> On Mon, 17 Dec 2007 15:50:17 -0500, Goomba38 >
> wrote:
>
>> ...and we don't even wanna talk about what would happen to you if you
>> swallowed your gum! I seem to recall surgery was involved...?
>
> I thought gum sticks to your ribs....

You mean it doesn't????