I learned about the differences in apples the year I bought 3 lbs of 6 different types to make apple sauce. First I remember tasting the various types with my daughter and really noticing the differences. Second, it was obvious the cooking time differences when they were in the pot. The Mac's went to mush first the granny smith's last. I leave the peels on when making sauce, separating them with a food mill at the end, so it was easy to see which were which. Now I know how to sequence them into the pot so the sauce is mostly done at the same time : )

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