Comments on: Applesauce – A Healthy Homemade Treat

By: shelba king

shelba king — Tue, 14 Oct 2014 13:21:04 +0000

shari..actually it isn’t a sieve it is called a food mill

By: shelba king

shelba king — Tue, 14 Oct 2014 12:09:58 +0000

It is a metal sieve that fits on to a pan/bowl and has a metal plate with a handle to turn it with and it presses the apple meat through and keeps the seeds and peel in the sieve. I will try to find a pic of one and send it.

By: Shari Hiller

Shari Hiller — Tue, 14 Oct 2014 00:56:54 +0000

Well then, speaking as a true expert, I believe I must try your sieve method. I did look at my sieve the other night wondering if it could take the pressure. How do you press the hot apples through it? Large spoon?

By: shelba king

shelba king — Sun, 12 Oct 2014 21:19:58 +0000

Shari, I have three apple trees. Two golden delicious and one red delicious. Every year I can 100+ pints of applesauce. I do the wash, core, put in pan, cook and put through sieve method. The grandchildren and great grandchildren won’t eat it if it isn’t grandmas’ applesauce,

By: Bernadette Braley

Bernadette Braley — Wed, 08 Oct 2014 15:09:47 +0000

Hey Shari…thanks…it is so much easier than peeling and coring and I do like the pinkish color…love your ideas and hope to see you on tv again soon.
Bernadette

By: Shari Hiller

Shari Hiller — Wed, 08 Oct 2014 11:36:57 +0000

Bernadette!! I’m going to add that to the article so people see that method, in case they don’t check down here in the comments. Thank you so much for sharing that idea. I’m going to try it next time!

By: Linda Baird

Linda Baird — Tue, 07 Oct 2014 15:53:42 +0000

Thanks Shari, for the quick and easy applesauce recipe. I just bought a variety of apples from our local farm market, perfect timing.

By: Bernadette Braley

Bernadette Braley — Tue, 07 Oct 2014 09:57:39 +0000

Hi Shari…want a quicker version…wash apples with vinegar to remove any wax, etc…cut up in large pieces…skins and seeds too…put in water to cover…cook til soft…pour into a sieve over a large bowl…press through seive…that’s it. Skin and seeds stay in sieve. And the applesauce will be a pinkest color from the skins…easy. I’ve done it this way for years.
Love your website and hope to see you on PBS soon.
Bernadette

By: Mary Lee Rossmaessler

Mary Lee Rossmaessler — Mon, 06 Oct 2014 15:40:25 +0000

Jeanne – what a great idea to mix up apples. I was eyeing Honeycrisp apples at my local co-op this weekend. The thought also came to me, based on your cottage cheese suggestion that spreadable goat cheese on crackers/bread topped with applesauce would also be great. I live in the Midwest dairy state so there is a wonderful selection of local cheeses as well.

By: Shari Hiller

Shari Hiller — Mon, 06 Oct 2014 14:12:46 +0000

Jeanne, I’m going to have my husband try the cottage cheese addition…we’re (he’s) on a low carb diet and he’ll love that combination!