<story><title>The Awful Reign of the Red Delicious (2014)</title><url>https://www.theatlantic.com/health/archive/2014/09/the-evil-reign-of-the-red-delicious/379892/?single_page=true</url></story><parent_chain><item><author>VLM</author><text>The article seems oriented toward raw consumption, I like to experiment with food canning and I&amp;#x27;ve made many single variety batches of applesauce to experiment with.  Pure grannies are a little acidic to me.  My kids like red delicious applesauce, for something thats basically sweet with a texture its not bad.  Ida Red results in an extremely pale nearly white applesauce which is interesting looking but the taste is boring.  I&amp;#x27;d have to find my notes I&amp;#x27;ve experimented with most every variety at one time or another.  Its a fun relaxing hobby.&lt;p&gt;Something I like about home canning my own applesauce is bug-leg-free applesauce is commercially unavailable in stores, its safe to eat buggy applesauce but pretty gross once you have a source of bug-leg-free applesauce.  Also if you follow the USDA&amp;#x2F;BallBook you can&amp;#x27;t vary lemon content for food safety reasons but you can vary cinnamon and its an eternal experiment to try different ratios.  Also there are USDA approved low&amp;#x2F;no sugar applesauce recipes but in the store you can only buy corn syrup or artificial sweetener applesauce.&lt;p&gt;Anyway to make a long story short, store applesauce is gross, few hobbies are as delicious as home canning applesauce, and I&amp;#x27;ve had &amp;quot;OK&amp;quot; results with red delicious in applesauce form.  Its not pure red evil or whatever as the article claims.&lt;p&gt;Next story, lets debate Concord grapes, vs Flame seedless, in raw and home canned jelly form.</text></item></parent_chain><comment><author>rsync</author><text>&amp;quot;Also there are USDA approved low&amp;#x2F;no sugar applesauce recipes but in the store you can only buy corn syrup or artificial sweetener applesauce.&amp;quot;&lt;p&gt;I don&amp;#x27;t understand what you&amp;#x27;re saying here ... there are &lt;i&gt;many, many&lt;/i&gt; national brands of applesauce that consist of just a single ingredient - apples.  Santa Cruz is one, as is Cadia, as is the Whole Foods &amp;quot;365&amp;quot; brand ...</text></comment>
<story><title>The Awful Reign of the Red Delicious (2014)</title><url>https://www.theatlantic.com/health/archive/2014/09/the-evil-reign-of-the-red-delicious/379892/?single_page=true</url></story><parent_chain><item><author>VLM</author><text>The article seems oriented toward raw consumption, I like to experiment with food canning and I&amp;#x27;ve made many single variety batches of applesauce to experiment with.  Pure grannies are a little acidic to me.  My kids like red delicious applesauce, for something thats basically sweet with a texture its not bad.  Ida Red results in an extremely pale nearly white applesauce which is interesting looking but the taste is boring.  I&amp;#x27;d have to find my notes I&amp;#x27;ve experimented with most every variety at one time or another.  Its a fun relaxing hobby.&lt;p&gt;Something I like about home canning my own applesauce is bug-leg-free applesauce is commercially unavailable in stores, its safe to eat buggy applesauce but pretty gross once you have a source of bug-leg-free applesauce.  Also if you follow the USDA&amp;#x2F;BallBook you can&amp;#x27;t vary lemon content for food safety reasons but you can vary cinnamon and its an eternal experiment to try different ratios.  Also there are USDA approved low&amp;#x2F;no sugar applesauce recipes but in the store you can only buy corn syrup or artificial sweetener applesauce.&lt;p&gt;Anyway to make a long story short, store applesauce is gross, few hobbies are as delicious as home canning applesauce, and I&amp;#x27;ve had &amp;quot;OK&amp;quot; results with red delicious in applesauce form.  Its not pure red evil or whatever as the article claims.&lt;p&gt;Next story, lets debate Concord grapes, vs Flame seedless, in raw and home canned jelly form.</text></item></parent_chain><comment><author>cooperadymas</author><text>I&amp;#x27;ve made apple sauce a few times for near-immediate consumption (over the course of maybe a week). There is a big, notable difference in taste and quality from the store-bought. Might be time to try canning it for longer term consumption.&lt;p&gt;However, stores near here do carry a no sugar added bottle of applesauce. That&amp;#x27;s all we ever buy, and I can&amp;#x27;t imagine why they would even consider adding sugar&amp;#x2F;corn syrup. I like making it at home because I can play with the tartness a little more by adding in some grannies, and I like to leave in the skin for the added nutrients.</text></comment>