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Applesauce Advice Needed

September 13, 2011
6:06 am

aprilejoi

Mighty Chicken

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January 9, 2011

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Hello Everyone! I am making applesauce for the first time and wanted some help in the planning. I would like it to be sugar free. Heres what I am thinking: peel and core then pulse in my food processer. Heat to bubbly then BWB for 20-25 minutes (quarts). What are your thoughts? I checked the internet but didn't find exactly what I was looking for and my Blue Ball book, from the '80's didn't have anything either. Thank you!

September 13, 2011
7:47 am

CindyP

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October 17, 2008

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You've got the idea happy-flower But really no need to pulse in the food processor. This is from NCHFP…http://www.uga.edu/nchfp/how/c…..sauce.html

Procedure: Wash, peel, and core apples. If desired, slice apples into water containing ascorbic acid to prevent browning. Placed drained slices in an 8- to 10-quart pot. Add ½ cup water. Stirring occasionally to prevent burning, heat quickly until tender (5 to 20 minutes, depending on maturity and variety). Press through a sieve or food mill, or skip the pressing step if you prefer chunk-style sauce. Sauce may be packed without sugar. If desired, add 1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat sauce to boiling. Fill jars with hot sauce, leaving ½-inch headspace. Adjust lids and process.

You can process in either BWB or PC. Go to the link above for the times at your elevation.

I have a food mill, so I just wash and cut the apples in quarters, cook, and put them through the food mill. This takes the garbage out and just leaves the sauce. Then I reheat to boiling and fill jars. There is no way to have chunky applesauce with the food mill, but it skips the peeling and coring steps :)

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold

September 13, 2011
11:45 am

Urbanite

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September 19, 2010

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The way CindyP describes it is almost the way I make applesauce. I wash and quarter the apples, cook in water until soft, and then put the apple quarters through a chinois. I have a food mill, too, but I think the chinois works better for applesauce. Then add sugar to taste. I choose reasonably sweet apples and don't add sugar at all. I compost the peels left behind in the chinois.

September 13, 2011
4:29 pm

aprilejoi

Mighty Chicken

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January 9, 2011

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I knew you ladies would know! Awesome. I do not own a food mill but I do have a peeler/ corer. I'm glad to hear I do not HAVE to add sugar. Thank you!

September 13, 2011
5:03 pm

Christy Miller

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June 27, 2010

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My applesauce is made about the same way you described. I blend it up kind of chunky/smooth in my Kitchen Aide blender. Pour into pot/heat to boil/add sugar to taste, sometimes cinnamon. I have done it without sugar too. Bring to a boil, fill jars and can according to BBB.

September 13, 2011
10:43 pm

lizzie

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September 20, 2010

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I also put mine through the food mill, my apple sauce is sitting in the crockpot waiting for me right now to put through the food mill and can. My very tart apples were small and it would have taken me hours to peel them, so this is just easier for me.

September 14, 2011
6:07 am

aprilejoi

Mighty Chicken

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January 9, 2011

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Mmm. I am imaging the smell of apples in the crockpot…….