Home made Applesauce in Tales from the kitchen witch
- March 18, 2020, 8:38 p.m.
- |
- Public
So im sure there are 500 ways to do this, But this is mine. Me and my trusty IP!
Apple Sauce
Peel and core 25-50 lbs of apples. ( or your own amount) Im making several batches so adjust accordingly. SAVE peels Compost the cores ( here chicken chicken chicken) My favorite apples to use are gala fuji and granny smith. Ill mix them!
Slice them so you can fit as much in the instant pot as possible. I do put a trivit in the bottom to start. But it does come out half way through.
Pour in 2 cups apple juice. My favorite is simply apple ( like simply orange, but the apple) its cloudy looking apple juice and tastes like a honey crisp. Add a splash of lemon juice.
Gently add spices. You can add more later.
I sprinkle in Allspice, cinnamon, ginger, nutmeg, clove. I make it like apple pie and pumpkin pie spices combined.
Put on lid and set to a 10 minute bake time. Pop the lid and remove the trivet. Apples should be falling apart. Use a manual potato masher to mash the apples. Now taste it! This is where you can add more seasonings. Use the slow cook feature to keep your sauce simmering warm while the spices bake for another 20 or so minutes. During this time you can set up to can your applesauce Or get ready to store jars in the fridge. No point in me canning, my kids just eat it all gone fast haha.
Apple Butter
Take 5 lbs apples!!
Slice and core. DO NOT PEEL. Put the trivet in the IP and layer the apples AND the peels from the previous batch in the pot.
Mix in 2 tablespoons cinnamon
1 cup apple juice
a half teaspoon of nutmeg and allspice AND vanilla. add a pinch of salt
Pressure cook for 5 minutes. leaving natural pressure release. Open the lid. Using your potato masher. Mash the apple butter mixture into smaller pieces. Then take an immersion blender and blend it smooth.
Turn the instant pot to slow cook and slow cook for 1-2 hours or until it tastes as yummy as you want it to. You can choose to add sweetener if you want to. A bit of sugar or honey. I dont add any. I love the natural tangy.
My kids eat this like its candy and it goes so fast.... I dont bother canning, just put jars in the fridge and they eat it all up :) Its super easy and smells so good.
Exhumed By Scrying Eyes ⋅ March 18, 2020
I'm intrigued, thank you for the info. If I make it, I'll have to skin the apples. I don't want to, but I just can't digest it. Sounds good though!
ChainedChrysalis Exhumed By Scrying Eyes ⋅ March 18, 2020
You can use one of those apple pealers to make it go faster. Also slices and cores. I make a lot so i do it this way.
When they bake in the peels usually dissolve into nothing. But i can get why you wouldent want to risk it.
This also makes a great mini pie filling, or pancake topper.
Exhumed By Scrying Eyes ChainedChrysalis ⋅ March 18, 2020
You're making me hungry, lol.
Hmm... I wonder if it'll still affect me since they mostly dissolve. I'd have to err on the side of caution because I have IBD but now I want one of each!
ChainedChrysalis Exhumed By Scrying Eyes ⋅ March 19, 2020
I would err on the side of caution too. No reason to upset your tummy. The skins just add some tangy flavor. They tend to be more tart in some apples. But no reason to hurt your belly!
Jinn ⋅ March 20, 2020
That does sound good if I stumbled across apples .
ChainedChrysalis Jinn ⋅ March 20, 2020
Most of our stores are well stocked with apples. But im saving this in my recipe book for fall.
Jinn ChainedChrysalis ⋅ March 20, 2020
Our stores are not stocked well with anything !