bethzaring
Master Chef
I've been making and canning apple sauce for decades and almost always end up with some amount of burned material on the bottom of the pan. When I canned apple sauce last week I had an idea to Gerry-rig a way to keep the apples off the bottom on the pan and it worked, sort of. This collapsible steamer basket was what I wanted to use but had bought a given them away several times over the years. I just bought two and am anxious to try them on my next batch of apple sauce. The apples stayed suspended over the steaming water and I even canned the resulting juice left in the bottom of the pan. I could also steam the apples as long as I wanted, knowing they would not burn to the bottom. Oh, I also bought the attachments to use my Kitchen Aid mixer to puree the apples into sauce. I wish I had done this a few years ago!