About a week ago I made a small batch of applesauce. Several of my more culinarily adept friends pointed out that there's no recipe for applesauce. It's, um, just smashed, cooked apples. So, yay, that's so easy! But all that peeling? That could do a girl in.
Then last Saturday I bought a bunch of tomatoes for sauce, but had been avoiding making it because of all that godawful de-seeding. I happened to mention my applesauce to my friend Nancy H., who suggested I needed a food mill. Although she offered to lend me hers, I discovered that Kitchen Aid makes an attachment for just these sorts of things.
Hello, Kitchen Aid Fruit and Vegetable Strainer! Where have you been all my life? Love at first sight. For sure.
I whipped through the tomatoes in no time. Today I conquered the applesauce. While Neko was at school and the other kids were napping, I made a big batch, and when Neko returned, we made a smaller batch. She adored the whole process, and delights in the fact that the machine "poops" out the waste.
And why don't we ever eat warm applesauce? It tastes exactly like apple pie without the crust.
I figure the attachment will pay for itself in no time. Organic apple sauce runs me like $4 a jar, and I just made eight. Plus the two jars of sauce.
Yay, rationalization!
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One response to “Putting food by”
FYI, for preserving in jars, the sugar is often critical to keep bacteria at bay. If you freeze it, its a non-issue (and it tastes great slushy). You probably did this, but I’d check that Blue Book recipe for applesauce for canning.
I was reminded of this sugar-preserving science listening to a podcast of the Splendid Table =).