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- closed for the 2019 season
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Informative Blog Posts
Sauce-Sational: An Experiment in Applesacue
- Akane
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- Overall Summary
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- Zestar!
Popular Posts
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The Crimson Crisp is another new variety in our shop this year. It seems to me that the majority of the people that sample them end up buyi...
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Inevitably, if you walk into our apple store or stop by our table at a Farmer’s Market and ask us, “What apples make the best sauce,” – we’l...
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Hello Everyone! Just wanted to let you know that I will be selling my crafts this weekend at the Poynette Garden Tour Arts/Crafts Fair . It ...
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This really only belongs on my crafty blog but since Diane and I both created a quilt for the contest I thought I’d share it with you all o...
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Sorry I haven’t been posting as frequently as I had been. I was in a beautiful wedding this weekend and it took up a lot of time – and then...
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One of my favorite things about the orchard is that it gives us the opportunity to take unwanted items, old items, odd items, and use them a...
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Wolf River–Saucesational Analysis
This is not the first time I’ve made applesauce out of Wolf River apples … it’s just the first time I’ve made time to write up the analysis – whoops!
Anyway – I’m feeling much more determined to get some of these mid-season apples cooked into applesauce and analyzed for you all!
Wolf River … too big and soft to even put through the apple peeler/corer/slicer so I just cut it into chunks.
On a complete side note – it’s really interesting that the apple flesh started to brown pretty much as soon as it was exposed to air.
I cooked these babies up just like all the rest and it turned into applesauce a few hours later:
I have to say … not my favorite. It was a sour, dry, almost paste-like texture for applesauce. I think one mixed in with others would create depth (maybe 2 or 3 if the batch is big enough) but I would never use these alone to make applesauce again. Definitely not a high star rating in the applesauce department for my taste buds.
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