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Latest Activity: 22 hours ago
Patricia and Randy, you've both taught me something! I have never known about or tasted pear sauce / butter. Next year!
Randy, I thought about getting an immersion blender. One thing that influences my decision is clean up. Masher is so easy, just wash it off or throw into dishwasher. Immersion blender is probably not more difficult, but it seems that way. Another factor, I have too many gadgets. They clutter the cabinets and drawers, and it's difficult to find things. I need to clean out some of the ones that never get used, take to Goodwill or something.
Looks delicious, Daniel!
"Mashers" work well, I've discovered. I also use my immersion blender, but it can be splattery (new word!). I'll be making pear sauce soon, as well as dehydrated pear chips.
I've always used a potato masher for that sort of thing. I do the same thing with pears, & a little cinnamon for pancake ''syrup''.
Here's how that apple sauce turned out. Really good! Instead of blending them after cooked, I used a potato masher. Less clean-up. They were so tender, they blended very nicely that way.
Someone with a sweet tooth might add sugar or maple syrup. For me, and with these particular apples, it's plenty sweet. Also, they only needed 3 1/2 hours to cook down. I wonder if it can be even faster.
Might try making some apple butter next. That will involve some sugar, but it is good stuff. Meanwhile, making another batch of apple sauce now.
Oh! Goodness, that sounds delicious, and an easy way to make applesauce with little chance of scorching.
Thank you Joan! Tonight's supper will be sweet corn, and sauerkraut. And maybe some sourdough bread.
Here's something I haven't tried before. Apple sauce made in crock pot. There are lots of recipes on line. For this batch: 8 apples, peeled, cored, cut into chunks. 2 tablespoon lemon juice. 1 cup water. pinch of salt. 1 teaspoon cinnamon. Combine, stir it up, in crock pot. Cook 4 hours on high. Then mash or process, let cool, and eiother refrigerate or freeze. I think I'll portion into 1-cup amounts in quart ziplocks, like I do tomato sauce, and freeze. Update tomorrow.
Daniel, your red cabbage kraut and fig jam look vibrant and I salivate just looking at them.
Today I managed to pick a bowl of figs, enough for a batch of jam. I used Sure-Gel for Low or No Sugar added, and used the cooked fig jam recipe although I'm freezing instead of canning. This came out very good, a bit too sweet for my taste despite the reduced sugar claims. Next time I'll try the alternative pectin that was described here. Still, now I can taste the figs all winter long, and appreciate the good things that come from having a garden and a kitchen.
This jam has the following ingredients: Chopped figs, some water, pectin, sugar, and lemon juice. That's all.
Hete is how the red cabbage sauerkraut came out. I read that dark red fruits contain health promoting anthocyanins. I dont know about red vegetables.
Joan, that airlock might work for pickles. Sauerkraut pushes brine up into the airlock and it overflows, then sucks air back in when it stops making gas. So far, the best thing for me is to partially fill a zip lock bag with water and sit that on top of the kraut. I leave abouf an inch of room at the top. The jar still needs to be in a casserole dish to catch overflow.
I bought glass weights to sit on top of the kraut. They dont completely cover it, so this last batch has a cabbage leaf cut to make a cartouche, then on top of that is the glass weight, and the silicone nipple lid on top of that. Im probably overdoing it. The pkastic bag with water seems adequate. I like to experiment.
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