Applesauce tastes metallic

7 years ago

I made a batch of applesauce with my transparent apples. I used a stainless steel food mill and stainless pot yet it still has a slight metallic taste. Is there some way to get rid of it?

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Comments (4)

digdirt2
7 years ago
None other than adding flavor seasonings to cover it up. Adding cinnamon, sugar, vanilla, etc. can help as can mixing it with other fruits.

I'd suspect your pot isn't true quality stainless but one of the aluminum/steel compounds. Just a guess.

I've never tasted Transparent apples personally but have read that the white trans has an especially "sharp" flavor.

Dave
krafteekate
Original Author
7 years ago
Thanks, Dave. I will check the pot. Would it be better to use my La Creuset pot in the future? I'm going to add more sugar and also add some cinnamon to some of it.
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One factor that will have a significant impact on taste and perhaps texture is how you plan to preserve it. I assume you will be using some type of canning and pasteurizing. It will need to either be sufficiently acidic or brought to a relatively high temperature and pressure. Oxidation during the processing may also be a concern with respect to color and perhaps flavor. You said you are more interested in the actual production than in the legalities, but those things may be very highly related. The regulations may require specific production practices. It could be frustrating to come up with a plan for production only to learn that it cannot legally be followed. I'd personally want at least a outline of the regulations before making any investment, and by investment I don't just mean money. Aside from those comments, I'd think that the varieties of apples that you use will have as big an effect as anything on the taste of the sauce.
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I'm not sure where you ran across recipes that called for 20 minutes of boiling. If you notice the NCHFP instructions I've linked to, it can be as little as 5 minutes pre-cooking, whatever is enough to tenderize the apples depending upon ripeness and variety, then run through a food mill, bring just back to boiling and bottle. That's nowhere close to apple butter. There's no requirement for long-cooking and no requirement for added sugar either. And, I don't usually food-mill, preferring a bit of texture in my applesauce. But that's only if I peel before cooking, which I generally do with windfalls. Properly made home-canned applesauce should be worlds better than the commercial stuff. Carol Here is a link that might be useful: How to Can Applesauce
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Thanks, Linda, that's what I thought, but I wanted to make sure. I did find out that pints aren't big enough! We ate a whole one for dinner tonight and wanted more. The rest of the bushel will go into quart jars! These apples are so good they don't need any additional sugar. By the way, why do canning instructions say a canner load is 9 pints, when I can only fit 8? I mix and match regular mouth and wide mouth, but just can't manage 9 pints. Thanks, Elaine
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ekgrows
7 years ago
I have nothing helpful to add, but this post reminded me of my very metallic tasting tomato sauce. When my grandmother passed, I got a lot of her pots. Excited to put them to good use, I used one to make a very large batch of tomato sauce. Sauce was perfect - until I tasted it. Checked the pot, and sure enough - it was aluminum. :( Lesson learned.
krafteekate
Original Author
7 years ago
That's funny...well, not really. It's a bummer to got to all that trouble and have your sauce ruined.

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Applesauce tastes metallic

Comments (4)

digdirt2

krafteekate
Original Author

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ekgrows

krafteekate
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Applesauce tastes metallic

Comments (4)

digdirt2

krafteekateOriginal Author

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ekgrows

krafteekateOriginal Author

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krafteekate
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