When cooking fresh apples for pies or sauces, the yield is about 50%. One pound raw apples equal 1/2 pound cooked. Pie baking apples need to be flavorful, firm but not overly juicy, and should be able to "stay together" when cooked.

Two things that can help when your apples seem to juicy after you cut them up for making an apple pie. First, when you spoon the apple mix into the pie plate, don't scoop out the juice at the bottom. Leave it there. Second, add an extra tablespoon of flour to the mix to absorb some of the moisture.

According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165°F. Meats cooked in the slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry.

It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process. Always defrost meat or poultry before putting it into a slow cooker.

Choose fillets that are moist and free of drying or browning around the edges. Look for firm fish that springs back when pressed gently with your finger. Use your nose, there should be no "Fishy" smell.