Homemade apple sauce
By VicentaLakin
AUTUMN FRUITS ARE SO RICH, FRESH FRUIT IS EASY TO EAT, VITAMIN C IS SO HIGH, AND PLANT FIBRES MAKE THE STOMACH FEEL GOOD. THERE'S NO REASON TO EAT MORE FRUIT AND VEGETABLES. THERE ARE MANY ADVANTAGES TO FRESH FRUIT, BUT IN ORDER TO ENJOY THE WONDERFUL TASTE OF FRUIT IN THE LONG TERM, IN ADDITION TO THE CURRENT COMMERCIAL COLD BANKS, WHICH CAN PROVIDE FRESH FRUIT OVER THE YEARS, WE CAN MAKE FRUIT SAUCE, WHICH, WHILE LOSING SOME NUTRIENTS, CAN BRING A TASTE DIFFERENT FROM FRESH FRUIT, AND EVEN BECAUSE OF THE INVOLVEMENT OF JAM, WE CAN MAKE MORE DELICIOUS. A FEW SPOONS OF JAM ARE RUBBING ON THEM FOR BREAKFAST, FRESH AND SWEET, AND A FEW SPOONS FOR HOMEMADE YOGURT, EACH OF WHICH IS MORE ATTRACTIVE TO EACH OTHER. IT'S NOT THE JAM, BUT IT'S NOT THE EXERCISE. SO, I BROUGHT APPLE SAUCE TODAY, AND I DON'T HAVE TO DO IT MYSELF, AND I GET SWEET JAM, AND I COME IN TWO SPOONS A DAY, AND I GET HAPPY. I MADE APPLE PIE BEFORE, SO I LEFT SOME APPLE CHIPS. APPLE CHIPS ARE COOKED WITH SWEET SUGAR, PLUS THE COLD MOUNTAIN APPLES THEMSELVES ARE VERY SWEET, SO THE TOTAL AMOUNT OF SUGAR USED IS VERY SMALL. THE JAM HAS TO BE COLDED TO MAKE IT TASTE GOOD. IN THE ABSENCE OF A BAKERY, THE PRACTICE IS TO SEE A TIP. LIKEWISE, THE OTHER JAMS ARE BASICALLY THIS WAY. IT'S NOT HARD AT ALL
Recipe Recommendations
- Apple of 3
- Apple slices in syrup water 200 grams
- fine sugar 50 grams
- lemon juice 15 grams
- sweet and sour
- cook
- an hour
- simple
Steps for Homemade apple sauce
1
Three big apples are ready; sugar apples are not necessary, I just want to reuse them
2
Apples go to the core, cut the diamonds; I weigh 496 grams of pure meat with electron scales
3
This apple I use is very sweet, and because there's some fine sugar in the sugar apple, I put in 32 grams of sugar; the amount of fine sugar can be adjusted according to your preference; and the fine sugar and apple blocks can be mixed with a small spoon
4
(a) Be prepared to pour sugar apples into the bread drums and then sugar apples into them; if you use fresh and fresh apples, make a half glass of cool water, which would better mix the apple sauce
5
I'M USING THE DONGING JD08 BAKER, WITH MY OWN JAM, AND I'M USING THE DEFAULT ONE-HOUR, 15-MINUTE COVER, AND I'M WAITING FOR IT TO BE DONE AUTOMATICALLY TO "RECEIVE" WITH A HINT
6
It's fine apple sauce, it's fine; if you like more sticky, you can hang it over a little longer; lemon juice is not necessary and can drop in 10 minutes before the jam is ready, so it's oxidizing and brightening
7
Cleaning the containers with apple sauce is done for one minute with boiling water, drying them down or cooking them directly for a few minutes to disinfect them; water beads in the bottle are dryed down, and no paper towels or anything can be rinsed; when the jam is ready, the cap is put in the bottle, when it is warmed with a small spoon, it is colded and stored in the freezer, and it can be kept intact for a few months without opening the cap; food can be taken directly into the net bowl, stored in cold storage, and consumed for three days。
8
Make your own apple sauce. Eat a little every dayHomemade apple sauce Make Tips
Apples make the best possible selection of high-sweet and small cores, thus making full use of the sweetness of the jelly and reducing the use of fine sugar; jams can taste sour in heat that they can't taste real sweetness, so they can taste a small spoon more than the desired sweetness; 2. Jellys can have a very good taste after the cold, not only of sweet taste, but also of a small amount of gum in apples; 3. Lemon juice can be squeezed with fresh lemon and may also be used with bottled lemon juice; lemon juice can be used to protect themselves from oxidation and brightness, without lemon juice; 4. There is no bread machine to make jam, hand-to-hand fried; apples can be cut first with small pieces or water in a material machine, and made with a boiled boiler。