Wednesday, June 10, 2009

Why buy apple sauce?

Or pear sauce for that matter?

It could not be easier and cheaper.

I had a pear that was a touch past its prime, perfect for turning into sauce.

Peal (or don't) pears (and/or apple) and core.
Add to pot with a touch of water or juice (e.g. apple, orange, cranberry...).

Cook until soft. This will largely depend on how ripe and how much fruit you are cooking. But it doesn't take that long.

Let cool, and mash or puree.

This is the same basic "technique" I used to make ALL of my son's baby food. Why pay for the jarred crap when you can make it yourself?

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