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Making Applesauce?

I'm sorry I am always asking cooking questions. I really need to join a natural cooking community. Bad me!

I have a bag of green apples. I want to make applesauce. I did this a lot with my mom with apples from our tree. We always peeled them but many were wormy or needed parts cut out from falling on the ground. These apples I have do not have that issue. Should I still peel them or can I leave the peels on?

Also, how much water do I put in the applesauce? I will put cinnamon and I've heard if you add a bit of lemon juice it helps keep them from turning so brown, even though I'm blind and don't care what color they turn. Also I plan to put a bit of turbinato sugar. Is there anything else I should add to the sauce? Any other tips? I am not going to can it, there aren't enough apples, but I figure I can have fresh sauce with pork chops tonight, and fresh sauce for a few days. Thanks for any help.


( 23 comments — Leave a comment )
Aug. 23rd, 2008 02:44 pm (UTC)
It depends on how you like your applesauce as to whether you peel them. If you want to take the peels out, then definitely peel them before making the sauce. If you like it with the peels, then leave them on but cut the apples into smaller pieces.

As for water...unfortunately, I never measure it, so I'm not sure.

I always make my applesauce with apples, a bit of water, a tiny bit of sugar, and cinnamon, and that's it.
Aug. 23rd, 2008 02:48 pm (UTC)
I'm leaning toward a sort of chunky sauce with peels on, but I think that's just because I'm lazy. lol. Thanks for the advice to cut smaller pieces if I leave peels on. I will start with a small amount of water and add if it seems I may need more. I don't think I have ever made the sauce, just helped to cut up the apples and stuff.
Aug. 23rd, 2008 02:52 pm (UTC)
This post really is OT, but I'm commenting anyway
I think the peels are really your discretion. If you are going for applesauce, the stuff where it is mostly mush, it'll probably be better without the peels, since the apple part will cook into goo and you'll just have these peels floating around in there. My grandfather makes applesauce much like your mom did, and when he leaves on the peels its like having a bay leaf in your soup (sweet sweet apple-y soup).

On the other hand, if you're not going to cook it down that far, and are going for more of a soft apple slices in slurry effect, I think the peels on would be delicious. Much of the flavor is in the peel, you know.
Aug. 23rd, 2008 02:56 pm (UTC)
Re: This post really is OT, but I'm commenting anyway
I have found that homemade apple sauce freezes beautifully. Go ahead and make a big batch!
Aug. 23rd, 2008 02:58 pm (UTC)
Re: This post really is OT, but I'm commenting anyway
Wow, you're right. I had forgotten that! When I was young my friend's mother used to put applesauce in the freezer and throw granola in it for a nice crunch and serve it to us as a healthy dessert. I loved it. They were always eating healthy stuff and I loved going to her house. I have some containers perfect to freeze it in so I believe I may try that. Thanks.
Aug. 23rd, 2008 03:15 pm (UTC)
Re: This post really is OT, but I'm commenting anyway
It's also really good in yoghrt and ice cream and on cerial... ;-)
Aug. 23rd, 2008 02:56 pm (UTC)
Re: This post really is OT, but I'm commenting anyway
It seems a lot of nutrition is in the peels as well. I was thinking more chunky sort of sauce with peels as opposed to the pureed stuff you might buy. That is why I asked the question here instead of someplace else where they might say load it with refined sugar and throw it in the blender. lol. I can buy it like that at the store. lol. Grins. Thanks for the comment.
Aug. 23rd, 2008 03:12 pm (UTC)
Re: This post really is OT, but I'm commenting anyway
If you do want to eat the peels be sure your apples are low spray or organic!
Aug. 23rd, 2008 03:04 pm (UTC)
If you can get your hands on a food mill, do! When I make applesauce, I chop the apples into quarters or eighths, toss them in a pot, and pour in some apple cider. I cook them until soft, then run the resulting mush through a food mill to take out the peels, stems, seeds, and tough core pieces.

Cooking the sauce with the peels in definitely makes it more flavorful, but you'll either need to get the peels out afterwards or make sure they're in small enough pieces to make for pleasant eating. If you cored your apples before cooking, you could run the resulting sauce through the blender to chop the peels up into tiny bits.
Aug. 23rd, 2008 05:26 pm (UTC)
I've never heard of this food mill thing. I'm going to go check it out. That is why I ask cooking questions here, I get better advice than I would anywhere else. Thanks.
Aug. 23rd, 2008 07:51 pm (UTC)
This. My grandmother made applesauce with the peels on, and when she put it through her Foley food mill it turned a lovely shade of pink.
Aug. 25th, 2008 01:23 am (UTC)
Mine was handed down to me by my German mother-in-law, who used it to make applesauce, babyfood, and all sorts of things. I also use it to remove the seeds from raspberry and blackberry purees when making jam.
Aug. 23rd, 2008 03:11 pm (UTC)
What I do is this:

Core and slice apples.
Put in big pot with cinnnamon sticks, cloves etc.
Add a little bit of water, just enough on the bottom so apples do not scorch.
Cook on Medium Low heat until mushy mushy mushy
Take off burner
Add lemon juice if you want
Put through applesauce food mill. If you dont have a food mill, you could use a blender, but in that case i would take off skins


I actually prefer not to use sugar at all. Just an FYI if you can get apples after the first frost, they are much sweeter!

Have fun and keep the food questions coming!
Aug. 23rd, 2008 05:29 pm (UTC)
Someone else mentioned a food mill. I need one. cloves are a good idea. She also mentioned using apple cider instead of water which is a fantastic idea which I may try this fall. These are just a big bag of apples that didn't get eaten so I thought would be good for cooking up.
Aug. 23rd, 2008 04:47 pm (UTC)
I've been making alot of applesauce and apple butter lately, I just slice the apples, I don't peel of core them,add a little water, I cook the apples down until they're soft, and applesauce like, then I put them in a colander and use a wooden spoon the stir it and press the applesauce through it, and the peels and core and seeds is left behind. Then I put the applesauce back in the pan and then I cook it more add spices and sugar and then it's done!
Aug. 23rd, 2008 05:35 pm (UTC)
Good idea. Everyone is talking about a food mill which seems to do the same thing, but I think your method would work until I get one.
Aug. 23rd, 2008 09:23 pm (UTC)
I dont use a food mill because I dont like my applesauce smooth like store bought. What I do is I slice some of mine thin so they mush up, and chunk the others so they leave some texture. I do peel my apples, and I cook them in the crock-pot. So much easier. Just the apples themselves and a dash of water if you are nervous, but very very little liquid as it doesnt evaporate from a crock-pot

I like mine spicy, so I add cloves, nutmeg, cinnamon, sometimes a dash of cardamom. My secret ingrediant is a dash of vanilla. I add these after the applesauce has cooked down a while. With maybe an hour or so left. You dont want the spices to overcook IMO.

And as someone else mentioned, it freezes great! I put it in zip top bags and lay flat to freeze. Once frozen you can stack them side by side like books in your freezer.

Aug. 23rd, 2008 10:04 pm (UTC)
The crockpot is a brilliant idea. thanks so much!
Aug. 23rd, 2008 10:22 pm (UTC)
You're welcome. It just makes it a whole lot easier for me. I put them in at night, and in the morning I have hot applesauce to have with breakfast and then leave it out to cool for a while. Like I said though, only add a few spoonfuls of water or cider. It will be plenty wet enough. If I need to smush it more, I use a potato masher to keep the chunks intact.
Aug. 24th, 2008 03:20 am (UTC)
how long do you cook it for in the crock pot? On high or low?

Interesting to me. I've never thought to make my own applesauce. :-)
Aug. 24th, 2008 04:26 pm (UTC)
I cook it on low basically just until its done. I dont really time it. If I put it in right before bed, I'll leave it on low overnight. Maybe 6-8 hours?
Aug. 24th, 2008 04:45 am (UTC)
Now there's something I never thought i'd see!
Books and freezer in the same sentence!
Wow! That was great! :)
Aug. 24th, 2008 12:02 am (UTC)
I've never added water. The tree in my yard is red delicious, which isn't my favorite for cooking or eating, but they're sweet enough that I don't have to add any sugar at all to applesauce.
( 23 comments — Leave a comment )

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