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.

ORGANIC APPLES, WATER, ASCORBIC ACID (TO MAINTAIN COLOR).

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

- 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.

And provides single cup applesauce to customers throughout the United States prior to arriving at Pearson farms the apples begin by being harvested by good agricultural practices. Or GAAP audit

It is difficult to say when and where applesauce originated, but it is believed that it appeared out of necessity to preserve fruit during winter.

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.

Lower cholesterol and blood pressure levels can help to reduce your risk for heart disease, heart attack, and stroke. 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.

Individual snack-size apple sauce cups count as one of your daily fruit servings and are convenient for home, office or on-the-go. Ingredients: Apples, sugar, water and ascorbic acid (vitamin C) to maintain color.

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.

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.

Applesauce contains antioxidants called phytochemicals. These antioxidants may help to reduce your risk of cancer, diabetes, and heart disease. Making fresh applesauce using the whole fruit, including the skin, helps to ensure that you get the most antioxidants possible.

The answer is a resounding yes! Apple sauce is low in calories, fat-free, and contains beneficial vitamins and minerals. Apples are packed with fiber, which helps keep you feeling full and aids in digestion. They also contain antioxidants, which can help protect against chronic diseases.

The answer is a resounding yes! Apple sauce is low in calories, fat-free, and contains beneficial vitamins and minerals. Apples are packed with fiber, which helps keep you feeling full and aids in digestion. They also contain antioxidants, which can help protect against chronic diseases.

Lower cholesterol and blood pressure levels can help to reduce your risk for heart disease, heart attack, and stroke. 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.

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.