Comments on: love-apple sauce, and real applesauce

By: margaret

margaret — Sat, 04 Oct 2008 23:44:23 +0000

Welcome Marcy Sunshine. I put balsamic vinegar or red wine in my lentil soup near the end of cooking time, and I also use my Tomato Junk from the freezer or some red sauce from the same place in the soup, as a "stock". Your boozy sauce sounds good.

By: Marcy Chapman

Marcy Chapman — Sat, 04 Oct 2008 20:40:08 +0000

Happily just discovered you. So yummy. I add a cup of Merlot(it is very hard to reserve this for cooking, but well worth it)to my big pot of tomato sauce ingredients. Also, a few carrots, the kids never know they are there;-)

By: margaret

margaret — Thu, 02 Oct 2008 03:03:47 +0000

Welcome, Sherrill. Both sound delicious…the food mill is a great tool. I have my grandmother’s, actually…maybe it needs to come out of retirement? Hope to see you soon again.

By: Sherrill

Sherrill — Thu, 02 Oct 2008 02:17:26 +0000

I read with interest your applesauce and tomato sauce. I like both to very smooth, so I cook each down and put through my old fashioned folley food mill and get rid of all skins. Then I cook the tomato sauce with all the italian spices and meatballs and what I don’t eat for dinner that night I can or freeze the rest. Applesauce I cook down the apples and put through the foley food mill and add cinnamon and can or freeze. My family and friends love both and they too like both smooth with no skins or lumps.

By: margaret

margaret — Wed, 01 Oct 2008 11:13:28 +0000

Welcome, Nina. Yes, we are in the last stages of Tomato Season and I am stockpiling the best apples from among the windfalls (most go by the wheeelbarrowful across the road, outside my fence, for the deer). Soon I'll to get out the wooden tripod apple ladder and do some proper picking. See you soon again I hope!