APPLES & WATER!!!
Apples are about 80% water, and 20% air (that's why apples float). These ratios will change depending on the variety of apple.
To find the amount of water in an apple you have to separate the water from the pulp. There are different ways to do this, but the easiest way is to take your apples and:
1. Weigh them together.
2. Put them through a blender.
3. Strain the mush to separate the water from the pulp.
4. Weigh the water and subtract that amount from your original
weight.
If you have time, go to a winemakers supply store and buy some "pectin enzyme". Add it to your mush to make it super mushy so it will strain better.
Apples that begin to ripen in late summer
are called "early apples". Early apples have a
high water content, and are best when eaten fresh, or for making
applesauce. Early apples do not store well, and are
not good for cooking.