Smooth Applesauce - No Peeling or Coring Method
This method makes a smooth and delicious applesauce. No need to peel or core apples, just press cooked mix through a sieve or food mill. Perfect for a large bounty of apples or for small apples. Suitable for freezing or canning.
Servings: 8 cups
Calories: 177kcal
Ingredients
- 6 lbs apples any kind
- 1- 2 cups water
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.
- Use a sieve or food mill to separate cores, peels, and stems from the sauce. If using a strainer pour a little bit at a time into strainer and press through with the back of a spoon. Repeat until all the sauce has been pushed through, compost the cores and skins.
- 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.
Season to taste once finished. I like freezing or canning without seasoning, we add sugar, cinnamon, nutmeg and sometimes cardamom just before serving.
Nutrition
Calories: 177kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Sodium: 8mg | Fiber: 8g | Sugar: 35g | Iron: 0.4mg