This method makes a smooth and delicious applesauce. No need to peel or core apples, just pressed cooked mix through a sieve or food mill. Perfect for a large bounty of apples or for small apples. Suitable for freezing or canning.
Prep Time40 minutesmins
Cook Time30 minutesmins
Servings: 8cups
Ingredients
6lbsapplesany kind
1- 2cupswater
Instructions
Wash apples. Remove bad spots but leave core, peel and stems.
Cut apples into even sized chunks (halved or quartered).
Pour 1 cup (250 ml) water into large stock pot and add apples. The apples will release their own liquid very quickly.
Cover and bring to boil. Then turn heat to low, partially cover with lid. Cook and stir often. Add more water if mixture is too thick or dry.
Simmer 20 to 30 minutes until apples are soft and peel separates easily.
Separate cores, peels, and stems from the sauce with a food mill or by squeezing through a sieve or strainer with the back of a spoon.
Add spices or sweeteners before using or serving apple sauce.
Enjoy as is, freeze or can.
Notes
Use any type of apples you have access to. Even crab apples will work.