What Can I do with 80lb.s Applesauce?

~*~ §h@ne! ~*~

24 years ago

Don't ask me why but my husband brought home 80lbs of canned applesauce. What should I do with it?

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Comments (8)

char_mi
24 years ago
For lowfat baking, you can use it in place of cooking oil in most any recipe ... I've got a great old recipe for applesauce cake with cocoa if you want it ... it uses 1 1/2 cups ... LOL.

You can use it to make apple butter too!!

Char
charityoh
24 years ago
apple butter--apple crisp--applesauce cake
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The recommendation for peeling is because the peel is the source of the majority of the bacteria and other contaminants. Peeling removes as much as 80% of it. Peeling also improves the texture of the finished sauce. I was thinking that the processing times were set to kill ALL the bacteria and fungi. That is an over statement. No form of cooking can kill all bacteria. Canned food isn't sterilized just as the air around us or any other food we eat isn't sterile. But it is safe to eat. While BWB processing does kill some bacteria only pressure canning reaches high enough temps over time to kill most of the bacteria and fungi. With applesauce as well as other high acid foods it is the acidic pH that prevents the bacteria from reproducing, growing, or producing any toxins. It doesn't kill them, just prevents the toxins from developing and it is those toxins that are the risk. That is why they now recommend adding lemon juice to applesauce too. The BWB processing is just to force the air out of the jar and create a vacuum. Does that mean the applesauce made with the peels is unsafe to eat? No. Just that it will have a higher bacterial count than that made with peeled apples so its shelf life may be reduced and it might pose problems to those with compromised immune systems. So why start out with lots of bacteria in the sauce when you can easily remove the majority of it up front by peeling? Dave PS: if you want to continue to make it with the peels try cooking it less before milling it so less of the peel color is dispersed through the food.
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I've never frozen applesauce but only because if I can it, I can use the freezer space for other things like fresh garden sweet corn. I have frozen apple pies, though it's been a while. (I freeze lots of pies, just don't make apple pies very often.) I think the thickener makes a big difference. I didn't have good luck with flour. It broke down and the filling was watery. I think if I were doing it again, I'd lightly pre-cook the apple filling and use tapioca or a tapioca-flour or tapioca-cornstarch combination. I use ClearJel, but not everyone has that on hand. I do freeze uncooked pies all the time. It actually seems to tenderize the crust and increase flakiness. Line the plate with pastry, put in the filling (cooled if pre-cooked) and cover with the remaining pastry dough. Don't cut vents. Freeze on the shelf unwrapped. Then, once the pie is frozen solid, wrap well. I double-wrap, first layer aluminum foil (which can be re-used many times) then secondly a bag. When ready to bake unwrap the pie, cut vents and place on the lowest or second-lowest shelf of the oven still frozen. I usually bake 20 minutes or so at about 375 then lower the temperature to 325 for an additional 40+ minutes. How much time depends on the density of the filling. Basically I watch for thickened juices to begin bubbling through the vents. I haven't had any problems with soggy bottom crusts. Carol
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Sallyab
24 years ago
How about donating it to a food bank?
AdellaBedella_usa_net
24 years ago
I dehydrate mine and make it into fruit rollups.
mo_worknomailplease_com
24 years ago
Mix some with cinnamon and make Christmas ornaments.
laird10_yahoo_com
24 years ago
I would donate some to the local soup kitchen.
MaryF
24 years ago
I would assume if you put it into freezer safe containers it would freeze as well as homemade. I'd donate some to food kitchens, shelters, freeze some and have a great time baking. Lots of recipes in cookbooks for apples and applesauce. Heat and add red hots for a different taste.
dustbunni
24 years ago
Here's the easiest applesauce cake ever. I learned about it just a month ago and it's become a favorite of my husband: One cake mix (use a good brand like Duncan Hines, Pillsburry etc, three eggs and 1 2/3 cups applesauce. Whip together about three minutes. Pour into a prepared bunt pan and bake 350 for 40 - 50 minutes. I serve this with pudding sauce, or ice cream. You could frost it but I never do.

The pudding sauce is a microwave recipe. In a quart bowl, mix two tablespoons corn starch with 1/3 cup sugar. Add two cups milk. Microwave about nine minutes at Power Level #7 stirring three times during the nine minutes it should be fairly thick at the end of this time. Beat about 1/2 cup of the hot mix with Two tablespoons softened butter and an egg. SLOWLY pour it back into the pudding. Add two teaspoons of vanilla and cook another two minutes. Remove from microwave, cool, serve over applesauce cake. (If you are really feeling lazy, use instant pudding)

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What Can I do with 80lb.s Applesauce?

Comments (8)

char_mi

charityoh

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Sallyab

AdellaBedella_usa_net

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laird10_yahoo_com

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