I have done it that way but lots more work (for me) and honestly I dislike a "runny" apple sauce. I want it thick and to stay put on the plate instead of the juice running everywhere.
grannys gone and done it - Page 5828
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Nope cuz even when the eggs are pipping I've lost chicks. It happens with hen & Bator's. Bator's are fun with kiddos cuz they get to see them chicks hatch. My first time hatching my mom was over & my gd was here. Its a pretty amazing thing. Doesn't matter how many hatches you do the excitement builds as those eggs get closer & closer to hatch day. I hope you get it too
x2 very addictive . worse then crack
- Feathered Frenzy
I have never made apple sauce and dont have a clue about it. But I know good jelly when I taste it.. Lisa . Tom has hid my raspberry on me.
yes, I know thats not how you did yours but a bit of stubbornness can go a long way ! You said your jelly wasnt real firm. the natural pectin in the peel and core helps the jelly firm it up. It dont have to be the same way every time. What is that saying ? Many roads all lead to the same destination.
true but I do cheat and add pectin or sure jell what ever the recipe calls for
and I will know about the set tomorrow chokecherry jelly can take up to 2 weeks to "set"
OMG red running an incubator should be a great show considering how bad he got doing it the natural way.
which will be perfect Im sure . Did I answer your question ?
Lisa, I never tried it either and dont want to. Just from what I have heard.
- Sir Crows A lot