Comments on: A day when one thing invariably leads to another

By: Péitseoga

Péitseoga — Sun, 20 Apr 2008 09:41:20 +0000

Hi! In Germany, where I grew up on a farm, apple sauce was an everyday dish as well, my mum and granny canned it themselves, and we had rows upon rows of it on the stone shelves in the basement. especially the kids and old people loved it, it was on the table for every dinner and supper. kids probably love it because it’s sweet, and makes the not so popular veggies go down easier, and the old folks probably like it because it’s soft and easy to digest. but everybody in between also had some on the side with almost eerything. come to think, the big sunday dinner might have been the only meal where it wasn’t on the table.
in the last few years my mum doesn’t can it any more, as they don’t have the orchard any more. she now cooks down just enough for a few days, for as long as it will keep in the fridge.
for an afterschool snack try applesauce (just cooked down apples, done with minimal water, and sugar only if they are sour cooking apples) with greek yoghurt and rice crispies (we used to have ‘malty oat crispies but i haven’t seen them here.)

By: expat

expat — Sat, 23 Feb 2008 22:35:37 +0000

What I don’t understand is this:

Apple sauce becomes one word, why?

Also, shelves and shelves of apple baby food (ie, “applesauce”), but not one tin of apples. Why? It’s the home country of apple pie and yet no market for tinned apples?

Why only apple? If steamed pureed fruit is popular, why not all fruits?

By: Janet

Janet — Thu, 14 Feb 2008 09:21:46 +0000

Reading about apple sauce - you manage to come up with cultural differences long forgotten. I too had applesauce - and loved it - as a child growing up in the States. My sister’s favourite is apple butter - haven’t seen that here in Ireland.

By: Lauréole

Lauréole — Wed, 13 Feb 2008 09:02:02 +0000

yesterday I made some Applesauce and before adding the apple cider, I tested it…well the Irish apple cider is different from the American one and close to the French one which means : a bit effervescent and some alcohol…when the American one is like apple juice. I didn’t add apple cider to my Applesauce of course.

By: Bettina

Bettina — Sun, 10 Feb 2008 23:48:04 +0000

why does that remind me of this film - the one where Diane what’shername (keaton?) “inherits” the cutie kid, leaves her job and is successful with canning apple sauce:)) she had no baked stuff on offer though - maybe you should start a career too?

By: Ilona

Ilona — Sun, 10 Feb 2008 22:16:37 +0000

I think applesauce was mainly seen as a side side dish but as more and more Canadian settlers settled here applesauce became a main dish in the cold cold winters when fresh food was short. Just a theory mind you, my Mom’s families, who came from Scotland and England so I also know how to make fried green tomatoes.

I think I am going to make marmalade now! Ps Thanks for the lovely photos in your earlier post.

By: Lisa

Lisa — Sun, 10 Feb 2008 17:05:00 +0000

We have an apple tree in our backyard so I canned apple pie filling, apple butter and applesauce like crazy last fall. I found a yummy way to flavor and sweeten applesauce at the same time is to add jam to it. I had several opened but unused jars of various jams that made really interesting applesauce like Plum, Boysenberry and, of course, Strawberry. Also, you can chop and freeze the apples for a quick apple pie or apple crisp filling.

The turnovers look great! Next time I’ll have to try that.

By: Jo

Jo — Sun, 10 Feb 2008 13:17:53 +0000

When I read about the packaging differences between applesauce here and there I was reminded of when I lived in Louisiana in early 2000s. In the northern states cottage cheese is considered a side dish and is a common item on restaurant menus as well as in home refridgerators. While I was in Louisiana I found that the very mention of cottage cheese will cause a southerners nose to turn up. I guess it is all what you are raised with as the norm.

By: Jeanne

Jeanne — Sun, 10 Feb 2008 12:50:28 +0000

Apples are a major product here in the Shenandoah Valley of Virginia, so my husband grew up with a bowl of applesauce on the table at every meal, like the salt and pepper. I was raised with just a dollop on the side when we had pork chops or ham. Nowadays I put up quarts upon quarts in September and rarely does it make it through until spring.

By: Lisa

Lisa — Sun, 10 Feb 2008 01:18:29 +0000

I’m all about composting, but frankly, your edible treats look like a far more enjoyable way to use up those apples!