Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 In a message dated 2/12/2004 1:15:56 PM Pacific Standard Time, chrisziggy writes: > Then when I can it - it comes out pink. Now I know its just > aesthetic, but I'd like to know how to keep it golden (I notice that > some brands - even the natural ones - are gold and some are pink). > Add Food coloring! :-D K Cheers! Kathleen Petrides The Woobey Queen Woobeys: The Loving Touch Therapeutic Pillow http://www.woobeyworld.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 I know there have to be some folks here who can, and maybe y'all will know the answer to this one. (I'm not labeling this as OT because I feel that this is related to cooking your own healthy meals and natural living How do I can applesauce and not have it turn pink? I make the applesauce with peeled sliced organic apples (a variety - usually of gala and red delicious combined - if I can find others I use them too), add some lemon juice so they don't turn brown, cook them in apple juice (no sugar added) till tender. Then I puree it, and I get a lovely golden applesauce. Then when I can it - it comes out pink. Now I know its just aesthetic, but I'd like to know how to keep it golden (I notice that some brands - even the natural ones - are gold and some are pink). Thanks! *Smile* Chris (list mom - canning a bunch of food today) http://www.alittleolfactory.com Before you criticize anyone first walk in their shoes two miles. That way, when you do criticize them, you are two miles away and you have their shoes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 Chris, I think the pink color is due to the type of apples you are using. I will have to go back and reference some of my old canning materials. I know that I made some apple jelly once, and it was a beautiful golden color, then I made another with the red delicious apples, and it was the most gorgeous pink ever....sort of like a ruby. HTH a bit, and I will look up my research, Candy in AL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2004 Report Share Posted February 12, 2004 Hi Chris! Leave the skins on when you cook them and then puree them. I put them through a food mill, but a food processor or blender would work too. HTH! (Gosh, it's been forever since I made applesauce!) Kelly Beers - " Christine Ziegler " <chrisziggy Thursday, February 12, 2004 4:11 PM Canning Question > How do I can applesauce and not have it turn pink? I make the applesauce > with peeled sliced organic apples (a variety - usually of gala and red > delicious combined - if I can find others I use them too), add some > lemon juice so they don't turn brown, cook them in apple juice (no sugar > added) till tender. Then I puree it, and I get a lovely golden > applesauce. Then when I can it - it comes out pink. Now I know its just > aesthetic, but I'd like to know how to keep it golden (I notice that > some brands - even the natural ones - are gold and some are pink). > > Thanks! Quote Link to comment Share on other sites More sharing options...
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