How to Keep Raw Applesauce From Turning Brown
Oxidation can make sweet applesauce look spoiled and unappetizing. Air trapped within the jar or mixed in with the sauce causes browning, due to natural enzyme action in the apples. Raw applesauce is even more prone to darkening since it isn't cooked, which would slow down the enzymes and delay browning. Fortunately, lemon juice and other acidic additions slow these changes in the raw applesauce so it can continue to look as good as it tastes.
Things You'll Need
- Bowl
- Lemon juice or ascorbic acid crystals
- Jar with lid
Instructions
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Fill a bowl with cold water. Add 3 teaspoons of lemon juice or ½ teaspoon of ascorbic acid crystals per each half-gallon of water and stir to dissolve.
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Place the cut and peeled apples slices in the bowl of water as you clean them. The acid in the water prevents the slices from turning brown while you are cutting the remaining apples. Drain the water from the slices before preparing the applesauce.
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Stir 1 tablespoon of lemon juice into each quart of applesauce immediately after preparing it. The acid in the juice prevents further browning after the apples are mashed into sauce.
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Fill the storage jar to within ½ inch of the top and close it with a tight-fitting lid. Keep the applesauce lidded until serving to minimize air exposure, which can speed browning.
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