No matter how minimally I cook apples for a hot pack, they always go to mush by the time we get through processing. I love applesauce, but if that's what I wanted, we'd make that. I'd love to know to get apples to at least minimally hold shape and texture through processing. I can't find a tested recipe anywhere for raw-packing apples. I'm wondering if it can be done, or if anybody has tried it. I have raw packed pears and peaches in the past with no difficulty, and I can't see why apples would be so different, but it seems strange that there aren't any tested recipes for it.
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10/10/09 at 4:41pm