I am confused - Applesauce help needed.........
I really love homemade applesauce. I do not however like the smooth as silk texture of some applesauce. I do not have a source for fresh apples at the present time so must use what is available locally in stores (read Wal**Mart). I can get Granny Smith, Red Delicious, Gala, Jonagold, Macintosh and Pink Lady. I can also get Yellow Delicious but I don't like that flavor. Which of these apples will give me a more crunchy and less silky/slimy applesauce after processing in canner?? It seems that the applesauce is fine and then after canning it changes texture - quite a bit. I use the washed and de-waxed apples with peel still on, sugar and only a bit of cinnamon for flavor. I cook (lightly) the applesauce before jarring and waterbath canning. I would also welcome tips and techniques. DH has promised to drive up into the mountains this fall for some apple buying so if anyone has a suggestion for type of apple - please post.