Homemade Applesauce Recipe With Skins

Make a plan to can. You don’t have to… and it’s better not to:

6 lbs apples, cored and quartered (skins on) 8 cups of

Nutmeg, maple syrup, allspice, butter, to taste.

Homemade applesauce recipe with skins. Our family has been making this easy homemade applesauce recipe for two generations. Pink skin gives your applesauce a lovely pinkish tint. Place apples in a large pot with the sugar, water, and lemon juice.

Not only did this method save lots of time, we’re getting a healthier applesauce. To make homemade applesauce, simply wash a whole lot of apples. The apples should not go above the liquid lines, or the mixture will overflow.

It can also be canned while hot. If you want it to last longer, you can also try freezing your applesauce. No peel instant pot applesauce recipe.

Quarter and core apples, cutting out bad spots. 6 lbs apples (about a dozen large) 1 lemon (or 1/4 cup) 2 cinnamon sticks optional Remove lid only to stir every 5 or 7 minutes.

Click here for my yummy latke recipe. Cinnamon stick, or a good pinch of ground cinnamon/ground nutmeg. Buy apples (preferably local and organic) step 4:

Cook for about 10 minutes. Plus canned and frozen for winter. It’s a great addition to the holiday table and also freezes beautifully to serve anytime.

Click here for directions from bell on canning hot applesauce. Freeze, can, or just eat applesauce! Pulse cooked apples in small amounts in a blender and strain through a sieve with a spoon, repeating process until all apples are gone.

Cinnamon, more or less to taste. We had our own orchard of apples, starting with summer transparent in july and ending with winesap in october. 60 plus years of home made applesauce.

You could also make this recipe in a slow cooker. Of course, my favorite way to emjoy applesauce is on top of crispy potato pancakes (latkes) with sour cream. Use a food mill to strain applesauce.

Ahhh, i’m so happy about this. In a dutch oven, combine apples, brown sugar and cinnamon. Chop the apples roughly and place them in a saucepan.

And now, here’s my easy applesauce recipe. Take the apples and remove the cores. According to just about everything i’ve read, the peel from a medium apple contains 4.4 grams of.

Used in place of jams or jellies, on pancakes. I move faster with my apple wedger , but if a paring knife is your friend, do what works for you! How to make applesauce from scratch, step by step + −.

Allow the applesauce to come to room temperature, then eat it, refrigerate it, or freeze it. Serve your applesauce in pretty bowls and feel free to top off with cinnamon. Add 2 cinnamon sticks or 1 t.

Scrape in seeds from vanilla bean and add pod. Cook until soft and blend. Cook apples in a large pot, following these directions.

As things soften, both stir periodically and also mash gently with a slotted metal spoon or a potato masher. Place all the apples and their juices into a high powered blender, like a blendtec. Slice them into chunks, making sure to cut out any bad spots.

Turn heat down to low and let simmer for about an hour (stirring in 1/2 hour intervals) until apples are very soft and break apart when stirred. Cinnamon and 1/2 cup sugar. If you want chunky applesauce, use a potato masher to mash the cooked apples.

Refrigerated applesauce will be good for about two weeks. Step 1, combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. The reason i never made applesauce before?

The easiest way to go about storing homemade applesauce is to put it in quart jars and refrigerate. Turn heat on your stove to medium low and let the apples start to boil. For another great dish that uses unpeeled apples, you should also check out this apple tart recipe.

We never used brown sugar, some times cinnamon, and some times not. Apple juice or apple cider. The key is adding a few strips of lemon peel to the apples while cooking.

You can also can applesauce, but we will have to save that tutorial for another day because the process is a lot more involved. It’s delicately flavored and deeply colored, and it’s just so much better than applesauce from a jar. Alternately, place the apples in a pyrex casserole dish with a lid and place in the microwave, covered.

It’s up to you whether you like having the skins on or not, but i prefer to peel the skins to get an extra creamy texture. How to make homemade applesauce. The skin of an apple is the best part.

Combine apples, cinnamon stick, lemon juice, salt, and ¼ cup water in a large dutch oven or other heavy pot. Luckily, storing applesauce is easy peasy. I like to serve it with fresh berries as an optional topping, and my daughter always requests raisins for hers.

I didn’t want to stand there and peel 3 lbs of apples! This ingredient shopping module is created and maintained by a third party, and imported onto this page. I’m betting you might already have all of these in your kitchen, so let’s get started!

I hope you enjoyed learning how easy it is to make your own homemade applesauce. And i also hope it inspires you to try making it. When the apples are soft, run them through a food processor until smooth.

If you prefer smooth apple sauce, run the cooked apples through a food mill.

How to Make Applesauce for Canning (Skins On) How to