1 post from day 27/09/2011

Gettin’ saucy with apples

I came home from the market with a bushel of apples. They were Molly Delicious. Ripe, juicy and destined to be classified as seconds or not perfect. It could also mean overly ripe or spotted or bruised. Seconds are ideal for making applesauce. Outer beauty doesn't really matter when you're going to smash them up anyway! Money-saving tip: When making applesauce or pie filling, ask your produce supplier if they have seconds for sale. Once removed of their skins, you'll find the apple inside ... Continue Reading