I canned a few cups of apples this fall. Now that I pull the apples out for some baking, i find that my apples are just barely more firm than applesauce.
Does anyone have any tips on keeping apples firm after canning?
I canned a few cups of apples this fall. Now that I pull the apples out for some baking, i find that my apples are just barely more firm than applesauce.
Does anyone have any tips on keeping apples firm after canning?
Talk sternly to them, and deprive them of sweets
Next question: what can I use depressed apples for?
Nothing, they just sit there.