Re: kind of apples used to make sauce

[Guest guest]

Hi,Does it matter which kind of apples you use to make applesauce? I know that green apples have less sugar or carbs. I just made some w/a bag of organic pink lady apples that I bought and had gotten a little mealy. They are extremely sweet and I feel more uncomfortable and gassy after it so I was wondering if it was the apples or some other veggies I had eaten. I know that green apples have less sugar/carbs and am thinking I made it w/the wrong kind. I usually make pear sauce and love ti!thanks!

[Guest guest]

I've read to use a mixture of different types of apples.  I like the Pink Lady apples but I like Granny for everything else.  Not a huge fan of pear and apples.  Grammy B. has a great recipe for apple sauce.

 

If you strain the apples, you can use the juice for smoothies (it's like cider because it's so sweet) then freeze the sauce for baking if you use Pink Ladies. 

 

Debbie 41 cd

 

Hi,

Does it matter which kind of apples you use to make applesauce?  I know that green apples have less sugar or carbs.  I just made some w/a bag of organic pink lady apples that I bought and had gotten a little mealy.  They are extremely sweet and I feel more uncomfortable and gassy after it so I was wondering if it was the apples or some other veggies I had eaten.  I know that green apples have less sugar/carbs and am thinking I made it w/the wrong kind.    I usually make pear sauce and love ti!

thanks!

 

[Guest guest]

Which apples you use in applesauce can matter to your digestion! Technically,

you can use any apples to make applesauce, but that doesn't mean your body will

tolerate all varieties. All depends on how your digestion is behaving, and

which apple varieties you are trying.

I usually use a mixture of Granny and some other apple variety, usually

Gala or Fuji. My digestion handles the less-sweet and firmer varieties of

apples better. But I've occasionally not been able to get Gala or Fuji and

tried others, including Pink Lady, and had a lot more digestive distress every

time I ate that particular blend of apples. Too much fructose or fiber, I

assumed.

Using a mixture of different apple varieties is a good practice, but not

required. Just depends on your digestion. Maybe avoid using Pink Lady apples

for another year or so!

Kim M.

SCD 6 years

>

> Hi,

>

> Does it matter which kind of apples you use to make applesauce? I know that

green apples have less sugar or carbs. I just made some w/a bag of organic pink

lady apples that I bought and had gotten a little mealy. They are extremely

sweet and I feel more uncomfortable and gassy after it so I was wondering if it

was the apples or some other veggies I had eaten. I know that green apples have

less sugar/carbs and am thinking I made it w/the wrong kind. I usually make

pear sauce and love ti!

>

> thanks!

>

> >

> >

> >

>

[Guest guest]

> Hi,>> Does it matter which kind of apples you use to make applesauce? I know > that green apples have less sugar or carbs. I just made some w/a bag of > organic pink lady apples that I bought and had gotten a little mealy. > They are extremely sweet and I feel more uncomfortable and gassy after > it so I was wondering if it was the apples or some other veggies I had > eaten. I know that green apples have less sugar/carbs and am thinking I > made it w/the wrong kind. I usually make pear sauce and love ti!>> thanks!> >>Pink Ladies are one of the sweeter apples; they are related to the Red Delicious, which are the scourge of the apple world as far as I'm concerned. (Also avoid Jonagold and Golden Delicious.) Use one of the nice tart apples; Macintoshes are always good, but my personal favorites are Empires. They're a native to New York State (the "Empire State") but are certainly available elsewhere. Courtlands are good too, though just a tad sweeter and a tad less tangy than Empires. Winesaps are also good. Granny 's are fairly tart but they're better as an eating apple than for cooking in any form (though you can, of course). In my experience with many kinds of apples, Macs and Empires are the best for practically everything; they make dynamite sauce.Many of the supermarket apples are the sweeter varieties. If you live somewhere where (or near where) apples are grown, go to a grower's market or roadside stand to look for apples.  n______________________________A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of  a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com  

[Guest guest]

> I've read to use a mixture of different types of apples. I like the Pink> Lady apples but I like Granny for everything else. Not a huge fan > of> pear and apples. Grammy B. has a great recipe for apple sauce.>> If you strain the apples, you can use the juice for smoothies (it's like> cider because it's so sweet) then freeze the sauce for baking if you use> Pink Ladies.>> Debbie 41 cd> Assuming you peel and core the apples you don't need to strain the sauce. Just use a hand blender to make it smooth. Much easier and easy to digest. (And then I always add cinnamon.)n A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of  a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com  

[Guest guest]

My favorite apple is the honeycrisp. Yum!

Holly

Crohn's

SCD 12/01/08

>

> > Hi,

> >

> > Does it matter which kind of apples you use to make applesauce? I know

> > that green apples have less sugar or carbs. I just made some w/a bag of

> > organic pink lady apples that I bought and had gotten a little mealy.

> > They are extremely sweet and I feel more uncomfortable and gassy afterit

> > so I was wondering if it was the apples or some other veggies I had

> > eaten. I know that green apples have less sugar/carbs and am thinking I

> > made it w/the wrong kind. I usually make pear sauce and love ti!

> >

> > thanks!

> >

> >>

>

>

> Pink Ladies are one of the sweeter apples; they are related to the Red

> Delicious, which are the scourge of the apple world as far as I'm

> concerned. (Also avoid Jonagold and Golden Delicious.)

> Use one of the nice tart apples; Macintoshes are always good, but my

> personal favorites are Empires. They're a native to New York State (the

> " Empire State " ) but are certainly available elsewhere. Courtlands are good

> too, though just a tad sweeter and a tad less tangy than Empires. Winesaps

> are also good. Granny 's are fairly tart but they're better as an

> eating apple than for cooking in any form (though you can, of course).

>

> In my experience with many kinds of apples, Macs and Empires are the best

> for practically everything; they make dynamite sauce.

>

> Many of the supermarket apples are the sweeter varieties. If you live

> somewhere where (or near where) apples are grown, go to a grower's market

> or roadside stand to look for apples.

>

> n

>

> ______________________________

>

> A funny, touching gift book for cat lovers. Signed copies, free shipping

> (U.S., reduced elsewhere): Confessions of a Cataholic: My Life With the

> 10 Cats Who Caused My Addiction by n Van Til

> www.wordpowerpublishing.com

>

[Guest guest]

I've been sticking with organic Fuji apples to make applesauce, because they're the only variety so far that I have been able to use in my apple peeler/corer/slicer without the thing jamming. I tried Granny , Red Delicious, Gala and a couple other whose names I can't recall before I settled on the Fuji. I haven't seen Empire, Honeycrisp or Macintoshes (I'm in Dallas), but I probably just missed them. I'll look for them the next time I buy apples to see how they work in my peeler/corer. I'd love to have a few different options! CdB~ Mom to 6 yr old daughter diagnosed Ulcerative Colitis, Juvenile Arthritis, Uveitis, Food allergies and Asthma. On SCD almost 3 months.