Don't know if you would actually see this... BUT... I have been coring apples w/o peeling and putting them in the steam juicer. A full pot gets me approximately one half-gallon of juice. The apples are soft and I run them through a strainer and have been getting about 2+ quarts of sauce. I'm going to try the coring thing tomorrow. The skins I'm going to boil for the pectin and try making jelly. I'm also going to press the cores and try making ACV. Also started some for plain apple vinegar. I'm finding out that APPLE VINEGAR and APPLE CIDER VINEGAR are not the same.
@@trinity.linton saw it on Rosered Homestead and she only did it about a month ago. Totally make sense! But NOW I'm going to be preparing my apples with lemon juice like you did. Brown applesauce is OK but yours looks soooo good. Thank you =)
a couple thoughts from a german: apples are the most unsatisying fruit to put in a steam juicer next to quince! You have much better results with elderberries, currants, probably pears etc. Next: try to shut the valve completely or twist it up under one of the handles to keep it shut. Then release your juice when it has cooked enough and you have steaming hot liquid pooring into your jars/bottles that you do not need to waterbath etc .Last: a - peel as you did and boil the cores and skin, drain and then cook the apples in the liquid. b- cook the apples with skin and core (minus the blossom and bad parts), then put it through a food mill, spice to taste if at all, jar it and water bath at 15 to 20 min. I never had a pressure canner and don't get the hipe (except maybe for meat). But then I never attempted to follow US DA food protocol (ment more for industry then for home use) and never had failures.
by the way: I never use canning jars if I don't have to (hate the lids-ring system) but repurposed glass-jars. And still no failures (but plenty with supposedly professional canning jars).
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I have never seen that awesome KitchenAid attachment for peeling and de-coring apples!!!! That's a game changer!!!!
It for sure beats turning a hand one! It does a pretty good job!
@@trinity.linton That's what I have. Lol. The hand crank one. Investigating the attachment right now!!!! Thanks for posting your video!
i love this !!
Don't know if you would actually see this... BUT... I have been coring apples w/o peeling and putting them in the steam juicer. A full pot gets me approximately one half-gallon of juice. The apples are soft and I run them through a strainer and have been getting about 2+ quarts of sauce. I'm going to try the coring thing tomorrow. The skins I'm going to boil for the pectin and try making jelly. I'm also going to press the cores and try making ACV. Also started some for plain apple vinegar. I'm finding out that APPLE VINEGAR and APPLE CIDER VINEGAR are not the same.
I love that idea! I have never thought to steam juice first and then just make the apple sauce. Thank you for that tip!
@@trinity.linton saw it on Rosered Homestead and she only did it about a month ago. Totally make sense! But NOW I'm going to be preparing my apples with lemon juice like you did. Brown applesauce is OK but yours looks soooo good. Thank you =)
the apple sauce looks great!! Not much liquid settling in the bottom!! so very thick and apply!! Jummy!
a couple thoughts from a german: apples are the most unsatisying fruit to put in a steam juicer next to quince! You have much better results with elderberries, currants, probably pears etc. Next: try to shut the valve completely or twist it up under one of the handles to keep it shut. Then release your juice when it has cooked enough and you have steaming hot liquid pooring into your jars/bottles that you do not need to waterbath etc .Last: a - peel as you did and boil the cores and skin, drain and then cook the apples in the liquid. b- cook the apples with skin and core (minus the blossom and bad parts), then put it through a food mill, spice to taste if at all, jar it and water bath at 15 to 20 min. I never had a pressure canner and don't get the hipe (except maybe for meat). But then I never attempted to follow US DA food protocol (ment more for industry then for home use) and never had failures.
I would love to try to steam juice elderberries! Thanks for the tips!
I love applesauce! Yours sounds delicious!
Thanks!
by the way: I never use canning jars if I don't have to (hate the lids-ring system) but repurposed glass-jars. And still no failures (but plenty with supposedly professional canning jars).