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Measuring out ingredients for preserving apples is about the way I'm having to
find time to enjoy correspondence. Measuring a bit of time here and there is
all I'm able to do it seems.
So far there are sliced, peeled and cored apples in bags in my daughter's freezer. A little
whitener, vitamin c keeps them white.
There are jars on the shelf for applesauce and juice. For thie applesauce I simply cook the
apples whole and then after they have gone through the machine, or blender I pour
that into a wire sieve. The seeds, any husks stay in the sieve. I cook this with a bit
of spices and red food coloring along with just enough sugar to make them tasty.
After they are in jars and a 10 minute water bath they go up on the shelf. I've been using this lovely pink applesauce over their ice cream. Mother used to use Red Hots, those little candies
to color and sweeten hers. I don't know if those can still be bought or not.
Some debate goes on about pectin being helpful with dementia. You can google apple
pectins in google to read about that. Who cares if they are good for us or not. We're
satisfied with the apples themselves.
I know vinegar can be made and that is something to learn and do.
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