We picked our apples more than a week and a half ago...and our first batch of applesauce burned, and was rather thick and almost dry in consistency. The apples were okay to eat, but again, a little dry, very firm, and a bit tart. I attributed it to the dry second half of our summer.
But then, after the apples had sat around for a few days, I grabbed one to eat - and it was delicious! It was softer, and the perfect mix of sweet and tart! The next couple batches of applesauce turned out much better, too.
I guess apples are one of those things that improve if you can just wait a little while!
Anyway...anyone want to come over for some homemade applesauce? :)
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