Recipes

[m0rgan]

@PA Mom-mom That is exactly the one I have.  I am also from Pa. and my mother was Pa. Dutch.

[azgal]

@PA Mom-mom I have that same strainer. I love it. I've probably had it about 40 years or so too.

When I make applesauce I just quarter them and cook them a little water then put it through the strainer to get  the seeds and peels separated. A great little gadget.

The strainer is great for raspberry jam too. I don't like seeds in my jam and it removes  them so easily.

[PA Mom-mom]

@azgal  I have used it for grape jam, and my son uses it for tomatoes. A really great gadget.

[ROMARY]

I hadn't thought to cook apples with cinnamon sticks  instead of ground cinnamon.  Good idea. 

[Carmie]

Sometimes I make chunky applesauce.  I peel and quarter apples. When soft, I use a potato masher leaving some chunks.

I also core and cook apples with the skins on and then put in my Vitamix until smooth.

I used to use the tools shown to make applesauce, but no more.  I have to get some use out of my Vitamix.  Mostly it's a dust collector.

[lovesrecess]

I am sure leaving on the skins would add a lot of flavor and some color...and also some vitamins.

[avid shopper]

Peels on!  Thanks for the inspiration....I am going to make applesauce today!  Yum!

Turned out great...used combination of Macs and Cortlands.

I don't think I have ever heard of Ruby Jon but will try them if I run across them!

[catter70]

When I used to make it, I left peels on and used a food mill. Haven't made in many years, though.