Today, the original Biglersville and Gardners plants are operating, as are Knouse Food plants in Peach Glen, Orrtanna and Chambersburg, Pennsylvania, and Paw Paw, Michigan. Musselman's harvests almost 70,000 acres of orchards - growing not only apples, but also cherries, peaches and blueberries.

Musselman's Unsweetened Apple Sauce is made from 100% American-grown apples, is Non-GMO, and has NO added sweetener. Family-sized plastic jars are shatterproof and easy to grip while providing the family with a daily fruit serving. Ingredients: Apples, water and ascorbic acid (vitamin C).

- In 1984 the Musselman company was purchased by Knouse Foods Cooperative, an association of local fruit growers operating in the area's abundant orchards. They retained the Musselman brand name for their products. - Forms part of Carol M. Highsmith's America Project in the Carol M.

When we set out to make Musselman's Apple Sauce, we sampled many varieties – and selected a blend to give just the perfect taste, texture, and color . The apples we use most are Golden Delicious, Rome, Red Delicious, and York.

Use on waffles, pancakes or French toast, instead of syrup. Eat plain as a snack or heat up on the stove and add cinnamon. Spread on top of peanut butter toast, or instead of jelly on a peanut butter sandwich.

Formerly heavily sweetened and boiled-down apple sauce was prepared for winter storage. Made with sour apples, it was eaten with meat; made with sweet apples, it was eaten with tea.

Unsweetened applesauce plays the same role as butter or oil in your bake. Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

All you need are just need apples and water! Adding sugar is optional, and I generally do not add sugar because the apples are usually sweet enough on their own. As an added bonus, making applesauce without sugar means that it is diabetic-friendly!

Apple sauce is made by cooking apples with water or apple cider (fresh apple juice). More acidic apples will render a finer purée; the highly acidic Bramley apple creates a very fine purée. The apples may or may not be peeled. If they are not peeled, the peels and seeds are typically separated in a food mill.

Musselman's Original Apple Sauce is made from 100% American grown apples, has NO high fructose corn syrup, and is Non-GMO.

Since you'll be cooking your apples down, your best apple picks for applesauce are softer varieties like Golden Delicious and Fuji. McIntosh has a tender flesh that easily breaks down when cooked, making it a great choice for sauce. Leave the skin on when you make applesauce for an extra vitamin boost.

This product is certified organic and, therefor... Genetically engineered ingredients are not allowed. Synthetic preservatives and artificial colors are not allowed in processed foods.

The soluble fiber in applesauce, in the form of pectin, can be helpful in treating digestive issues, such as diarrhea and constipation. It can help to neutralize the effects of irritable bowel syndrome. Pectin also acts as a prebiotic, which feeds good gut bacteria and promotes good digestive health.

Applesauce is made by cooking apples with water, apple juice, or apple cider. The mixture is boiled down into a purée, creating a smooth or chunky blend. You can use any type of apple to make applesauce, and you can even blend a variety of apples together for a unique flavor.

According to the USDA, a 100 grams (3.5 oz) reference amount of unsweetened applesauce is 82% water, 18% carbohydrates, and contains negligible fat and protein, while supplying 68 kilocalories (280 kJ) of food energy. It has an acidic pH between 3.3 and 3.6.

Use on waffles, pancakes or French toast, instead of syrup. Eat plain as a snack or heat up on the stove and add cinnamon. Spread on top of peanut butter toast, or instead of jelly on a peanut butter sandwich.