How To Make Apple Sauce
I LOVE using seconds for apple sauce.
I don’t care what they look like.
I don’t care if they have a mark from the hail storm this spring.
I don’t care if they are not in proportion for the picture perfect apple.
I am going to cook it and puree it! No biggie. Pictured is a 1/2 bushel and peck of seconds apples. It cost me $16. Well worth it. I like to mix up my variety of apples when I make apple sauce.
Do what works for you!
An Apple peeler, corer and slicer makes easy work of getting your apples ready for turning them into sauce. But an old fashioned vegetable peeler, knife and cutting board can do the same job.
One method is to use a large stock pot on your stovetop filled with apples. Another option is to pop them into a Crock-Pot and let them steam for 8-12 hours on low.
Once your apples reach this texture….soft, juicy and mushy…it is time to blend.
I use a Smart Stick Hand Blender to make easy work of the blending of the apples. Just be sure the head of the stick blender is metal. The plastic ones scare me and have a tendancy of melting. Don’t ask my how I know. But if you have a food processor or traditional blender that will work as well. You could go real old school and use a potato masher or a pastry blender.
In a few minutes you have perfectly blended, all natural, no sugar added apple sauce. It cost you pennies per ounce and hopefully you supported your local farmer and bough seconds of apples from them.
Another option for making apple sauce is to wash and chop the apples and steam the apples in the same manor as explained above. Either in a pot on the stove or in a crock pot.
I am using my mom’s Squeeze-O. It is from the 1970’s and I have a hard time finding them on the market today. But I have been able to find a similar product called “sauce master“. If you are looking to make light work of making apple sauce, fruit purees, tomato and pumpkin purees THIS is the product for you.
Put your cooked apples in the hopper on top, skins, seeds and all and turn the crank.
The spiral turns and forces the puree through the mesh screen and then the seeds and skins come out the end.
The more your turn the faster the sauce comes out.
Down the shoot it flows and into a bowl.
Check out the seeds and skins! I didn’t have to peel or core those apples. PLUS I was sure to get all the nutrition out of those apples.
Check out my first post on making apple sauce.