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Applesauce is a good source of fiber. It contains vitamin C and potassium. Phytochemicals, bio-active chemical compounds that work as antioxidants and ward off cell damage, are also found in applesauce.


Most applesauce products do not have preservatives, therefore, they will eventually go bad and should be discarded. Most applesauce containers, whether of the single-serve or jar variety, will have a best-by date, which should be noted before eating.


A good applesauce recipe is as simple as boiling apples in water, blending the apples and adding sweetener to taste. However, thepioneerwoman.com, familyfreshcooking.com and foodnetwork.com have recipes that are different twists on the basic applesauce recipe.


Applesauce can be made with any apple, but the best apples include Braeburn, Cortland and Crispin, according to About.com. These apples work well in applesauce since they are soft and cook down quickly.


Unopened, applesauce will remain good at room temperature for one to two years. Once opened, the shelf life of applesauce is reduced to about 10 days. Homemade canned applesauce can have a shelf life of up to three years unopened if sealed properly.


Homemade applesauce can be frozen for up to a year, while commercially made applesauce maintains the best quality when frozen for up to two months. Keep both types of applesauce in a freezer that maintains a temperature of 0 F to prevent the growth of bacteria.


Mix 1/2 cup shortening, 1 cup sugar and 1 cup applesauce, then add two beaten eggs. Stir in a mixture of 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon each nutmeg, salt and cinnamon. Add 12 ounces chocolate chips and bake about eight minutes at 400 degrees Fahr...