Manual For Model 200 Victorio Strainer
How many apples do you need to make large quantities of this applesauce recipe for preserving it by canning or freezing applesauce?A rough estimate is that, to make 16 quarts or litres of applesauce, you will need about 1 bushel, or 42 - 48 pounds of apples.In my experience, one large 'Dutch oven' size pan makes about 2 quarts or 2 litres of applesauce.See Also:See Also:Ingredients12 large apples 1/2 cup water, or more/less depending on apple juiciness 1/2 cup granulated sugar, or more/less to tasteDirectionsStep 1Wash the apples in the kitchen sink. Assemble the Victorio Strainer asper the manufacturer's instructions, and attach/clamp it to the edge ofthe kitchen counter or a table edge.Placea large bowl under the strainer guide for the applesauce, and placeanother bowl beneath the waste funnel for the refuse of apples skin,cores, etc.Using alarge ladle transfer the apples (and the water) to the hopper, crank thehandle, and let the Strainer do the work for you! The stainless steelscreen effortlessly separates the skins, core, and seeds from the appleflesh. When all of the apples (and water) have been processed, immediately add the sugar (or add a sugar substitute/sweetener) to the hot applesauce and stir well until all the sugar is dissolved.Store the fresh applesauce in the refrigerator for up to one week. If you are planning to freeze the applesauce, allow it to cool slightly and then transfer it to freezer-safe containers or bags.
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Manual For Model 200 Victorio Strainer For Sale
Store in the freezer for up to one year (or more!).Don't forget to treat yourself, and the kids and hubby when they come home from school or work to a bowl of delicious warm applesauce! If you are planning to preserve the homemade applesauce by canning it, transfer the applesauce to the glass jars as per canning guidelines and process the jars in a boiling-water canner as follows:At altitudes of 0 - 1,000 feet - Quarts - 20 minutes / Pints - 15 minutesAt altitudes of 1,001 - 3,000 feet - Quarts - 25 minutes / Pints - 20 minutesAt altitudes of 3,001 - 6,000 feet - Quarts - 30 minutes / Pints - 20 minutesAt altitudes above 6,000 feet - Quarts - 35 minutes / Pints 25 minutesOr process as per the Canner instructions and recommendations or directions. See Also:Applesauce Making TipYou can add additional flavourings to homemade applesauce, according to your preferences.Common flavourings include (per 8 apples) - a teaspoon of grated lemon rind or vanilla extract, or 1/4 teaspoon of cinnamon or nutmeg.I usually choose to make the applesauce plain, without any flavourings, and then have a jar of a mixture of sugar and cinnamon on the table so that those who prefer a sprinkling of cinnamon on top of their applesauce can do so.TOP of RETURN to HOME to.