Guest guest Posted September 8, 2007 Report Share Posted September 8, 2007 In a message dated 9/8/2007 11:04:27 A.M. Eastern Daylight Time, writes: I have a couple of questions for you. 1. What is fruit fresh? - I checked out the website but it didn't tell me what is in this product. I am not aware of anyting serving a similar purpose here in the UK except perhaps lemon juice - is it a vital part of the procedure? 2. Would you use eating apples rather than cooking apples for this recipe? As you are not putting much sugar into it I would imagine that cooking apples might be too sharp but just wanted to check. 3. I never heard of a salad shooter but from the picture when I googled it it looks like an implement for shredding - would a food processor produce similar results? Are you looking to shred this fairly roughly or fine? TIA Christie ------------------------- Fruit Fresh is a powder that we buy at the supermarket here in the area where canning supplies are. It keeps the fruit from browning, and when you are making large batches, as I do, that is important. I also sometimes put a tsp. or so in the large pot of apples while they are cooking and the applesauce always comes out a light, golden color. But, to answer your question, you could probably use lemon juice if you don't have a similar product on that side of the pond. I use Rome apples. I don't know if the names are different in the UK. But here, the Rome apples are not too sweet and not too tart. They are perfect. They are usually picked in late September and early October. But I HAVE used Golden Delicious, many years ago, without any sugar at all. But my husband's mother dictated to him that I MUST use Rome apples. Who wants to fight a mean old mother-in-law? (I hope my DIL's don't say that about me - LOL) I may go back to Golden Delicious one year and see if they are as good as I remember. The Salad Shooter is, indeed, an appliance for shredding chopping, etc. But you can just slice all of the apples into chunks if you like. Since I do 100 pints, I use every tool available, including my electric peeler on a stand that does the work for me. If you want chunky, you don't want to shred it fine. I use the largest opening disc that comes with it, and then still slice some by hand to be sure to have some larger chunks. A Food Processor could do it also, if you have one that has really large openings. If you are not doing a huge batch, I suggest doing it by hand. Hope this helps. Dianne, now in Boca Raton, FL Event Coordinator, American Embroidery Conference _http://au.AmericanEmbroideryConference_ (http://au.AmericanEmbroideryConference) AEC Conference, Marietta, Ga. - March 26th thru March 30th, 2008 _www.braeco.com_ (http://www.braeco.com/) ************************************** See what's new at http://www.aol.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2007 Report Share Posted September 9, 2007 Thank you for that - I will try adding lemon juice instead. I have never heard of Rome apples but it sounds like they are an eating apple rather than a cooking variety. A cooking apple like a Bramley would be similar in sharpness to a stick of raw rhubarb. We used to eat them straight off the tree, sliced and dipped in sugar. I shall get some apples and give this a go. Christie , Nanapom wrote: > Fruit Fresh is a powder that we buy at the supermarket here in the area > where canning supplies are. It keeps the fruit from browning, and when you are > making large batches, as I do, that is important. I also sometimes put a tsp. > or so in the large pot of apples while they are cooking and the applesauce > always comes out a light, golden color. But, to answer your question, you > could probably use lemon juice if you don't have a similar product on that > side of the pond. > > I use Rome apples. I don't know if the names are different in the UK. But > here, the Rome apples are not too sweet and not too tart. They are perfect. > They are usually picked in late September and early October. But I HAVE used > Golden Delicious, many years ago, without any sugar at all. But my > husband's mother dictated to him that I MUST use Rome apples. Who wants to fight a > mean old mother-in-law? (I hope my DIL's don't say that about me - LOL) I > may go back to Golden Delicious one year and see if they are as good as I > remember. > > The Salad Shooter is, indeed, an appliance for shredding chopping, etc. But > you can just slice all of the apples into chunks if you like. Since I do > 100 pints, I use every tool available, including my electric peeler on a stand > that does the work for me. If you want chunky, you don't want to shred it > fine. I use the largest opening disc that comes with it, and then still slice > some by hand to be sure to have some larger chunks. > A Food Processor could do it also, if you have one that has really large > openings. If you are not doing a huge batch, I suggest doing it by hand. > Hope this helps. > > Dianne, now in Boca Raton, FL Quote Link to comment Share on other sites More sharing options...
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