Re: Ping: Barb re: apple butter

In article <5rb4vmF140lbbU1@xxxxxxxxxxxxxxxxxx>,
zxcvbob <zxcvbob@xxxxxxxxxxx> wrote:

I have a half a bushel of delicious but slightly mealy Honeygold apples
so I'm going to put up apple butter and applesauce tomorrow. I'd also
bake a fresh apple Bundt cake, but I'm trying to *lose* some weight this
holiday season rather than gain weight. Anyway...

I've got your apple butter recipe, the one where you talk about cooking
the apples in a microwave oven. Have you ever tried cooking the chopped
apples in a slow oven before you mill them? That would dry them out a
little, instead of having some of the juice cook out to be drained away.

Tomorrow should be good weather for having the oven on all day.

Best regards,
Bob

I haven't done that, Bob. I think if you do the chunks in the oven you
need to cover them in order to prevent a "crust" or "skin" forming from
the drying. Like roasting red potatoes quarters. And as soon as you
cover them you've lost what you've been seeking -- the cover will
contain the moisture. This is hypothetical, though, but it makes sense
to me. I'd do them in the microwave, drain, and use the juice for
something else -- meat glaze base, jelly, drink it, combine it with
another juice for a beverage. JMO.

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007
.

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