Comments on: applesauce http://www.eclaire.name/2008/12/applesauce/ would i, by any other non-pastry name, love food as much? Mon, 30 Aug 2010 21:59:52 -0700 http://wordpress.org/?v=2.9 hourly 1 By: em http://www.eclaire.name/2008/12/applesauce/comment-page-1/#comment-1039 em Tue, 30 Dec 2008 04:34:32 +0000 http://www.eclaire.name/?p=484#comment-1039 @ BB: i loved seeing the applesauce colander that your mom and grandmother used when we were visiting you this weekend! although the worms in my worm bin would probably not enjoy depression era applesauce as much as when you core and peel the apples (they got a TON of food out of it!), it's good to remember what we take for granted in our non-depression era times. @ BB: i loved seeing the applesauce colander that your mom and grandmother used when we were visiting you this weekend! although the worms in my worm bin would probably not enjoy depression era applesauce as much as when you core and peel the apples (they got a TON of food out of it!), it’s good to remember what we take for granted in our non-depression era times.

]]> By: BB http://www.eclaire.name/2008/12/applesauce/comment-page-1/#comment-1035 BB Fri, 26 Dec 2008 16:48:33 +0000 http://www.eclaire.name/?p=484#comment-1035 I learned about making applesauce from my mom and grandmother. My grandmother would can small batches as the apples fell from her tree in the backyard. We only use apples--no sugar or anything else--probably this was the custom during the Depression. If something happened that the applesauce spoiled, you didn't lose any sugar. They also did NOT peel or core the apples. They just quartered them and then after they were cooked all mushy, ran them through a food colander. It's a big cone with small holes and fits on a stand over a bowl. You use a wooden thing to go around the colander and force the apples through the holes, leaving behind the peel and seeds. Probably another Depression influence--don't waste anything. Cinnamon might be added when served, but rarely any sugar. So there you have it, Caffee applesauce. I learned about making applesauce from my mom and grandmother. My grandmother would can small batches as the apples fell from her tree in the backyard. We only use apples–no sugar or anything else–probably this was the custom during the Depression. If something happened that the applesauce spoiled, you didn’t lose any sugar.

They also did NOT peel or core the apples. They just quartered them and then after they were cooked all mushy, ran them through a food colander. It’s a big cone with small holes and fits on a stand over a bowl. You use a wooden thing to go around the colander and force the apples through the holes, leaving behind the peel and seeds. Probably another Depression influence–don’t waste anything. Cinnamon might be added when served, but rarely any sugar. So there you have it, Caffee applesauce.

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