Founded in 1907, Musselman was considered to be the largest apple processing company in the United States by 1944. When Hauser became president, he took Musselman products national. As an early canner of apple sauce, the company introduced the American public to one of the first “convenience” 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.

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.

For over 80 years, Musselman's Apple Butter has been made using a traditional Pennsylvania Dutch recipe; apples, sugar, cinnamon, and cloves. Apple butter dates back to colonial America, and the word “butter” refers to the soft texture and use as a spread.

The origin of applesauce is often associated with Central Europe, but the first written mention is found in an English cookbook Compleat Housewife, written by Eliza Smith in 1739. The sauce is also commonly prepared in the United States.

This process is called osmosis, and it dilutes the sugar-water inside the cells. But all the water coming in raises the pressure inside the cells so that eventually, the cell walls burst. That helps break down the apple into an even, golden sauce, which you can sweeten after cooking.

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

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.

Ingredients: Apples, sugar, water, cinnamon and ascorbic acid (vitamin C) to maintain color.

The origin of applesauce is often associated with Central Europe, but the first written mention is found in an English cookbook Compleat Housewife, written by Eliza Smith in 1739. The sauce is also commonly prepared in the United States.

Applesauce Helps Promote Good Digestion. Due to a high concentration of pectin, applesauce aids in good digestion and helps remove waste from the body. Simultaneously it promotes the growth of probiotics. which as we know is necessary for a healthy inner wilderness.

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.

The origin of applesauce is often associated with Central Europe, but the first written mention is found in an English cookbook Compleat Housewife, written by Eliza Smith in 1739.

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