Fresh apple juice stain
izeve
8 years ago
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izeve
8 years agoRelated Discussions
Apple Juice in Apple Pie Filling
Comments (8)Cheryl - I suppose you could drain it, at least part of it. Keep in mind the canned apples are cooked now so they won't contain anywhere near the moisture the moisture a fresh apple sliced for a pie would. All the liquid is now in the canning liquid so you'd want some of it at least I think. We like all the goo so when we open the jars wife dumps them into a pan re-heats it all and stirs in the cornstarch or tapioca we prefer for thickening then into the pie shell for baking. It looks just like the canned apple pie filling you would buy only tastes better. Dave...See MoreSalvaging the apple Pulp after making juice
Comments (14)He is not brittle. In fact he has excellent control, primarily through diet, and I give him his carb allowance, just like I'd give a kid his money allowance, and let him decide where to spend them to suit his fancy. He usually prefers to do fresh fruit instead, but also will do most fruits I can with water or occasionally splenda. Yes, he does peanut butter often but mostly on some apple slices. We are thrilled that it's been so easy and he seems to have no problem with cutting out the sweet stuff entirely. I cook almost entirely from scratch, and love to bake and that was what led him into temptation in the first place with an otherwise good, healthy diet. I'm an ex-nurse and we turned the diet thing into a fine-tuned program and are not having a problem with having to revert to 'special' foods. But thanks for suggestions. I share what works for us too....See MoreWatery apple juice
Comments (16)I believe the process time is about 15-20 minutes for pints, provided they were filled with the boiling jelly. Most BWB processing or even slightly over processing in a water bath will not usually 'break' the pectins' abilty to set. For a no pectin apple jelly however, I believe it would be OK, due to the natural pectin. Here, I use a bit of nutmeg and ginger along with cinnamon in my apple pie filling and jam. Another spice thats great with apples is ground cardamom. The low/no sugar pectins are very sensitive to overcooking, but that is not the case with the Pomona product. Here, most of my canning jars are regular mouth, as its easier to screw on and off the rings with my arthritic hands. I don't usually use allspice in an apple recipe, but that taste is fine with many other things....See MoreBest manual tools for making juice (oranges, apples, and berries)
Comments (2)And by "en-masse", I mean roughly enough to be able to chew through enough fruit to easily give me 2-3 gallons of juice. I understand cooking the fruit down will also yield more juice, but for products such as "fresh-squeezed" orange juice or lemonade, doing such a thing isnt as ideal seeing that it would partly take away from its "freshness"....See MoreAlex Chicago
8 years agoizeve
8 years agomamapinky0
8 years agomamapinky0
8 years agoAlex Chicago
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8 years agoAlex Chicago
8 years agogeorgect
8 years agoizeve
8 years agoAlex Chicago
8 years agomamapinky0
8 years agoizeve
8 years agoAlex Chicago
8 years agoizeve
8 years agoAlex Chicago
8 years agoizeve
8 years agomamapinky0
8 years agoizeve
8 years agoAlex Chicago
8 years agoCavimum
8 years agoizeve
8 years agoizeve
8 years agoizeve
8 years agomamapinky0
8 years agoizeve
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8 years ago
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Alex Chicago