busted galas and i-forgets

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    Courtland? No, something more popular. I'm almost embarrassed by how little I am paying for these apples from the market. And yet, even in cold storage from last fall, they have a depth of flavor that's miles ahead of the grocery store imports. Plus, most stands let you taste a sliver of each, so you know what you're getting. It's the best.

    First Applesauce on smittenkitchen.com/baby

    1. Tipping Point Photo//Liz 60 months ago | reply

      Tasty. :o) How much puree do you make at once, and how long will it keep for? It seems like such a healthier option than baby food in jars.

    2. smitten 60 months ago | reply

      I'm experimenting with amounts. First batch of apple sauce, which was his first food altogether, was 4 pounds. This was closer to 7, now that I know he loves it and want to stock up. (But not so much in advance that they'll taste freezer-y; just a few weeks at a time.) Same thing with carrots; first batch was one bundle, second batch was two.

    3. Tipping Point Photo//Liz 60 months ago | reply

      Cool. More questions: are you just straight up puree-ing with a food processor, or adding things in? (I know applesauce requires additional ingredients, but are the carrots straight-up?)

      Also, I am trying to cook ahead and freeze more adult foods :o), but have had trouble finding a good, affordable storage solution that keeps freezer burn away but does not necessitate throwing out a lot of plastic bags. This goes for both prepared foods like soups, and also just freezing whole produce. Any ideas?

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