Fresh from the Orchard
I have my frugal moments and this may have been the pinnacle. I made about 4 pints of applesauce out of the peels and cores left over from making canned apple pie filling . I was very discriminating, however, and meticulous about removing all (and I mean all) of the seeds and worms and other suspicious brown spots. These were premium parings from organically grown apples. Observe:
This is what didn’t make the cut:
I cooked up the parings until I had a rich, thick sauce.
I put all the cooked sauce through a colander a little at a time by mushing with a ladle. Messy, time-consuming, but worth it. This would have been a lot easier if I had a ricer.
Here is the finished product, smooth, tasty, pink homemade applesauce. All from what ordinarily would head straight to the compost bin.
Now where’s my Certificate of Frugality?
Tomato Lady
Related posts:
- Applesauce Muffins Slightly sweet, whole-grain, spiced muffins. Applesauce Muffinsmakes 12 2 cups...
- Favorite Chicken Soup It’s still soup weather. In spite of the temperature, I...
- Making Homemade Tabasco Sauce OR—How To Pepper-Gas Your Entire House So. I got ready...
- Chard Soup with Gnocchi Here’s a tasty way to use my new favorite vegetable:...
Related posts brought to you by Yet Another Related Posts Plugin.
