Apple sauce
By VicentaLakin
The office of a colleague has a box of apples, probably from Spring Festival, half broken, and the rest is no longer sweet, pasta unpopular. She brought it to me, she said it'd be broken, so I went home to make apple sauce. I put it in my office for a few days, and it's half broken, and when I get it home and I'm ready to do it, there's probably a dozen left. Well, losers, losers, good things are ruined. The remaining ten can't be wasted, go home and cut the nuclei, cut the nuclei, it's not too small. If you put it in the pot, it's probably a little too much, because the apple sauce is going to go grunting and bubbles, so let's just put it in the toaster. It's like this apple doesn't smell much anymore, so there's another big orange and two lemons. Don't say it's sour sweet. It's delicious
Recipe Recommendations
- sweet and sour
- cook
- an hour
- simple
Steps for Apple sauce
1
Apple washes with salt water。
2
Go to the nuclei. Wacko water soaks。
3
Cut into small pieces. Light salt water soaks。
4
Dry water。
5
It's half a sugar pickle. Picked apples pour out sugar water, which can be thickened by two spoons of starch at the end of the production process。
6
Picked apples and an orange meat mixer made apple paste。
7
Put it in the can, add lemonade and the other half of sugar, and start the jam key。
8
It is possible to mix apples with sweet water with two spoons of starch and pour them into bread drums at the end of about five or ten minutes, and this step can be omitted。
9
The apple sauce is ready to go in the freezer room while it's hotApple sauce Make Tips
1. The amount of white sugar is actually just a guideline; depending on your personal preference and the sweetness of the apples, you can add it gradually while tasting until it reaches your desired flavor.
2. If there are a lot of ingredients, you can process them in two batches, requiring two jam programs.
3. After peeling the apples, place them in light salt water immediately to prevent oxidation.
4. Pour the finished apple jam into sterilized bottles while hot. After screwing the lids on tight, invert the bottles for a while to ensure a tighter seal, and store in the refrigerator once cooled.