What Can I do with 80lb.s Applesauce?

~*~ §h@ne! ~*~

22 years ago

Don't ask me why but my husband brought home 80lbs of canned applesauce. What should I do with it?

Sort by:Oldest

Comments (8)

char_mi
22 years ago
For lowfat baking, you can use it in place of cooking oil in most any recipe ... I've got a great old recipe for applesauce cake with cocoa if you want it ... it uses 1 1/2 cups ... LOL.

You can use it to make apple butter too!!

Char
charityoh
22 years ago
apple butter--apple crisp--applesauce cake
Related Discussions
Canning applesauce
Q
Comments (12)
Your crockpot might not be alumium, just look shiny and be a different metal. as easy way to check, see if a magnet will stick. magnets do not stick to alumium. If you are working that much applesauce, go spend less than $40 and get a large roaster. I love all 3 of mine. Only problem I've had with them is the pan gives out after a few years, but I've found that I can order new pans (which I'm going to do). I'm thinking that since I do apples and then tomatoes, maybe that might be why they wear out faster. I've also used the pan in the oven, cooking the applesauce/apple butter or whatever down. I make my sauce as thick as I can, but still moves freely in the jar. My biggest roaster is 22 qt, then I have 2 others at 18 qt. That's all I want to try to do at a time. I also run 2 canners when canning BIG batches. Definitely use the fruit fresh, I didn't for years, but this year I tried it and it's wonderful. Gives better results than just the lemon juice that I was using.
...See More
canning short-cooked applesauce
Q
Comments (3)
I'm not sure where you ran across recipes that called for 20 minutes of boiling. If you notice the NCHFP instructions I've linked to, it can be as little as 5 minutes pre-cooking, whatever is enough to tenderize the apples depending upon ripeness and variety, then run through a food mill, bring just back to boiling and bottle. That's nowhere close to apple butter. There's no requirement for long-cooking and no requirement for added sugar either. And, I don't usually food-mill, preferring a bit of texture in my applesauce. But that's only if I peel before cooking, which I generally do with windfalls. Properly made home-canned applesauce should be worlds better than the commercial stuff. Carol Here is a link that might be useful: How to Can Applesauce
...See More
What do you mix in the applesauce?
Q
Comments (9)
I like it fine just plain, chilled, alongside a piece of toast or zucchini bread. But I also really like to mix other fruit in when making it. My pantry right now has applesauce, pear-appleasauce, cranberry-applesauce, and (my very fave), blackberry-applesauce. Blackberries are expensive, but I've found a little goes a long way --- a pint of blackberries pureed can turn 6 or 8 cups of plain applesauce into something really special! In the past I've also mixed in peaches, raspberries, and plums. Z
...See More
How much coring do you do for applesauce?
Q
Comments (14)
I do it both ways. I usually make some of what I think of as "fancy" applesauce, for gift-giving or for opening up in front of company. I peel, using a crank-peeler from Lee Valley (unless apples are v. soft and/or oddly shaped, in which case I peel by hand). Then I slice & core with the old-fashioned "mash it down" slicer thing described above that is like a blade in form of a circle and six "wedges" so it cores & slices at once. I am careful to pop the slices RIGHT into the Fruit Fresh, and the applesauce comes out lovely, pale, and sweet. But I make lots of what I think of as "homestyle" applesauce, for which I usually do like Annie---just remove stems and bruises, cook down, and then mash/strain, but I use my beloved stainless-steel Foley-style food mill, which takes out any seeds, hard bits of core, tough bits of peel, etc. It comes out sometimes pinkish, sometimes a little darker, may have a few tiny flecks in it here and there (probably wee bits of seed) and doesn't taste perhaps quite as sweet (though that depends much more on the kinds of apples used). But it's real quick to make lots, and it's DARNED good (I prefer it not too sweet, in fact). Zabby
...See More
Sallyab
22 years ago
How about donating it to a food bank?
AdellaBedella_usa_net
22 years ago
I dehydrate mine and make it into fruit rollups.
mo_worknomailplease_com
22 years ago
Mix some with cinnamon and make Christmas ornaments.
laird10_yahoo_com
22 years ago
I would donate some to the local soup kitchen.
MaryF
22 years ago
I would assume if you put it into freezer safe containers it would freeze as well as homemade. I'd donate some to food kitchens, shelters, freeze some and have a great time baking. Lots of recipes in cookbooks for apples and applesauce. Heat and add red hots for a different taste.
dustbunni
22 years ago
Here's the easiest applesauce cake ever. I learned about it just a month ago and it's become a favorite of my husband: One cake mix (use a good brand like Duncan Hines, Pillsburry etc, three eggs and 1 2/3 cups applesauce. Whip together about three minutes. Pour into a prepared bunt pan and bake 350 for 40 - 50 minutes. I serve this with pudding sauce, or ice cream. You could frost it but I never do.

The pudding sauce is a microwave recipe. In a quart bowl, mix two tablespoons corn starch with 1/3 cup sugar. Add two cups milk. Microwave about nine minutes at Power Level #7 stirring three times during the nine minutes it should be fairly thick at the end of this time. Beat about 1/2 cup of the hot mix with Two tablespoons softened butter and an egg. SLOWLY pour it back into the pudding. Add two teaspoons of vanilla and cook another two minutes. Remove from microwave, cool, serve over applesauce cake. (If you are really feeling lazy, use instant pudding)

Related Stories

REMODELING GUIDES Ask an Architect: How Can I Carve Out a New Room Without Adding On?

By Kate Burt

When it comes to creating extra room, a mezzanine or loft level can be your best friend

Full Story

LIFE The Polite House: How Can I Kindly Get Party Guests to Use Coasters?

By Lizzie Post

Here’s how to handle the age-old entertaining conundrum to protect your furniture — and friendships

Full Story

PETS What Chihuahuas Can Teach Us About Interior Design

By Mitchell Parker

Who knew these tiny dogs could be such a huge fount of design tips? Houzzers did

Full Story

276

PRODUCT PICKS Guest Picks: 19 Kitchen Upgrades for When You Can't Afford an Overhaul

By Liza Hawkins

Modernize an outdated kitchen with these accents and accessories until you get the renovation of your dreams

Full Story

DECORATING GUIDES The '70s Are Back. Can Ya Dig It?

By Becky Harris

No need to cringe. These 21 groovy blasts from the past are updated to look fabulous today

Full Story

128

PETS 5 Finishes Pets and Kids Can’t Destroy — and 5 to Avoid

By Christine Tusher

Save your sanity and your decorating budget by choosing materials and surfaces that can stand up to abuse

Full Story

145

MATERIALS Brace for Brass: How This Warm Metal Can Boost Your Bathroom

By Toronto Interior Design Group

See what to mix with this trendy alloy, how to keep it from showing water spots and more

Full Story

LAUNDRY ROOMS The Cure for Houzz Envy: Laundry Room Touches Anyone Can Do

By Becky Harris

Make fluffing and folding more enjoyable by borrowing these ideas from beautifully designed laundry rooms

Full Story

121

COLOR How Merlot Can You Go? 8 Enticing Ways With Wine-Inspired Hues

By Jennifer Ott Design

Add warmth and drama to your home with these deepest shades of red

Full Story

DECORATING GUIDES What We Can Learn From the Minimalists

By Janet Dunn

Discover the power of simplicity and how to employ a less-is-more approach in your decorating scheme

Full Story

140

What Can I do with 80lb.s Applesauce?

Comments (8)

char_mi

charityoh

Related Discussions

Sallyab

AdellaBedella_usa_net

mo_worknomailplease_com

laird10_yahoo_com

MaryF

dustbunni

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US