What kind of apples make the best applesauce? - Mothering Forums
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#1 of 13 Old 09-25-2008, 01:27 AM - Thread Starter
 
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I'm looking to do some applesauce, and I'd love to hear what kinds of apples people use and what make the yummiest applesauce!
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#2 of 13 Old 09-25-2008, 01:32 AM
 
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I like a tart apple personally. One that stands up to cooking, like a granny smith or a pippin. But I don't puree my sauce, because I like it chunky. If you're pureeing, then texture is less important.

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#3 of 13 Old 09-25-2008, 01:34 AM
 
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I used Jonagolds just this evening - The Zuni Cafe Cookbook recommends nice, firm, crispy eating apples, rather than softer cooking apples. And you roast them - that way you add very little sugar. Let me know if you want a fuller recipe, although I can be bad about things like that!
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#4 of 13 Old 09-25-2008, 01:50 AM
 
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I like sweet ones like Fujis, Pink Ladies or Golden Delicious.

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#5 of 13 Old 09-25-2008, 02:32 AM
 
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Last year I used mainly fuji but there were several other types mixed in. I think the real secret is just to use a variety.

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#6 of 13 Old 09-25-2008, 03:04 AM
 
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I love a couple varieties. I get mine locally (actually my dad drives for us all a couple hours away in Wenatchee WA)

I'm using McIntosh, and Tsugaru ( I think that's how you spell it.) And I have gala and arlett as well. The first two I have 50 pounds of each

I've vaccum sealed and froze about 25 pounds worth of them as an apple pie filling type, but as someone said, I don't like mushy applesauce so my opinion may not be as valuable.

I prefer to do mine all like a pie filling because then if I want I can puree it for whatever reason, or add it to soup/stew, etc
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#7 of 13 Old 09-25-2008, 08:39 AM
 
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Last year I made golden delicious into chunky apple sauce and froze it in muffin tins lined with wax paper. This year I made fuji/asian pear combo. The asian pears didn't cook down as well as the apples did. DD and DH love it, and I can't wait until our apples come on in droves in this area to do some more. Dd can't wait to juice the apples-- she's always asking for "vitamin juice" from last year's wonderful forays in to sauce/juice making.
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#8 of 13 Old 09-25-2008, 11:21 AM
 
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I used Melrose apples last year and thought it turned out wonderful! I like mine just a little tart and this was exactly that.

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#9 of 13 Old 09-25-2008, 01:10 PM
 
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I like to use a mix of Courtland and Greening. I use the same for my apple pies. :
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#10 of 13 Old 09-25-2008, 01:46 PM
 
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Quote:
Originally Posted by dogmom327 View Post
Last year I used mainly fuji but there were several other types mixed in. I think the real secret is just to use a variety.
:

I try to use at least three different kinds of apples when I make applesauce.
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#11 of 13 Old 09-25-2008, 02:14 PM
 
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We mix cortland,macs adn golden delicious. (or whatever is cheap at the orchard! LOL)
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#12 of 13 Old 09-25-2008, 02:26 PM
 
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IMO, nothing beats Gravenstein.
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#13 of 13 Old 09-26-2008, 07:31 PM
 
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love jonathan for sauce and pie... makes slightly pink sauce. yum!
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