topic Re: Homemade Applesauce in Recipes

Homemade Applesauce

tarsmom — Sun, 01 Nov 2020 21:13:44 GMT

I made some applesauce in the crockpot today - it turned out very good with Ruby Jon apples from our local farm.

I left the peel on and it turned a beautiful deep pink color. However, I had to fish out the peels.

Do you peel your apples or leave them unpeeled and then fish out the peels?

Re: Homemade Applesauce

SuziQ2 — Sun, 01 Nov 2020 21:16:04 GMT

You can use a strainer to get the peels out. We have a Squeezo so we just use that. Easy as pie. Glad to hear yours turned our so pretty and delicious!

Re: Homemade Applesauce

m0rgan — Sun, 01 Nov 2020 21:21:20 GMT

I make mine with the peels on and use a chinois to strain out core, seeds and skins. Leaving the skins on makes applesauce much more flavorable. I make mine in large batches and freeze it.

Re: Homemade Applesauce

PA Mom-mom — Sun, 01 Nov 2020 21:29:52 GMT

@tarsmom I use a Victorio strainer. I just quarter the apples without taking out the seeds, stems or peels. Then I cook them down in big pots and run them through the strainer. When the sauce is cool, I freeze it in quart and pint wonton soup containers. I usually use Empire apples, and they don't require any sugar to make it palatable for the kiddies. This year, however, it seemed not as sweet. I've had the same strainer for over 40 years.

Re: Homemade Applesauce

tarsmom — Sun, 01 Nov 2020 21:36:59 GMT

I was "today years old" when I learned what a Squeezo and a chinois is

You ladies must be master cooks!

A strainer would be too fine but I bet I could use a colander.

Thank you for your input!

Re: Homemade Applesauce

deepwaterdotter — Sun, 01 Nov 2020 21:38:10 GMT

I peel mine and make it in the pressure cooker with some lemon juice and cinnamon.

Re: Homemade Applesauce

m0rgan — Sun, 01 Nov 2020 21:52:34 GMT

@tarsmom The chinois was how my mother made it way back when and so that's how I learned and I have her chinois. Hers was aluminum and most now are stainless steel. I did find an aluminum for my daughter about 5 years ago but can't find them any more.

Re: Homemade Applesauce

PA Mom-mom — Sun, 01 Nov 2020 21:58:15 GMT

@m0rgan wrote:
@tarsmom The chinois was how my mother made it way back when and so that's how I learned and I have her chinois. Hers was aluminum and most now are stainless steel. I did find an aluminum for my daughter about 5 years ago but can't find them any more.

@m0rgan I have a picture of my Mom's. Is this what your Mom's looked like?

Re: Homemade Applesauce

Mellyg — Sun, 01 Nov 2020 22:10:38 GMT

I leave the skins on; and also make in the crockpot. Mine is very unfussy though, I add some cinnamon sticks in the crockpot and fresh lemon. I'm the only one in the house that's likes applesauce, so I make it chunky (my preference).

Re: Homemade Applesauce

Still Raining — Sun, 01 Nov 2020 22:20:03 GMT

Never done it with the cores or skin.

I did do up a lot this year since the grocery pickup selection was not great. Several varieties, always surprising to taste the different flavors.

Re: Homemade Applesauce

m0rgan — Sun, 01 Nov 2020 23:00:43 GMT

@PA Mom-mom That is exactly the one I have. I am also from Pa. and my mother was Pa. Dutch.

Re: Homemade Applesauce

azgal — Sun, 01 Nov 2020 23:14:23 GMT

@PA Mom-mom I have that same strainer. I love it. I've probably had it about 40 years or so too.

When I make applesauce I just quarter them and cook them a little water then put it through the strainer to get the seeds and peels separated. A great little gadget.

The strainer is great for raspberry jam too. I don't like seeds in my jam and it removes them so easily.

Re: Homemade Applesauce

PA Mom-mom — Sun, 01 Nov 2020 23:21:15 GMT

@azgal I have used it for grape jam, and my son uses it for tomatoes. A really great gadget.

Re: Homemade Applesauce

ROMARY — Mon, 02 Nov 2020 00:32:12 GMT

I hadn't thought to cook apples with cinnamon sticks instead of ground cinnamon. Good idea.

Re: Homemade Applesauce

Carmie — Mon, 02 Nov 2020 01:52:22 GMT

Sometimes I make chunky applesauce. I peel and quarter apples. When soft, I use a potato masher leaving some chunks.

I also core and cook apples with the skins on and then put in my Vitamix until smooth.

I used to use the tools shown to make applesauce, but no more. I have to get some use out of my Vitamix. Mostly it's a dust collector.

Re: Homemade Applesauce

lovesrecess — Mon, 02 Nov 2020 02:28:54 GMT

I am sure leaving on the skins would add a lot of flavor and some color...and also some vitamins.

Re: Homemade Applesauce

avid shopper — Wed, 04 Nov 2020 21:15:15 GMT

Peels on! Thanks for the inspiration....I am going to make applesauce today! Yum!

Turned out great...used combination of Macs and Cortlands.

I don't think I have ever heard of Ruby Jon but will try them if I run across them!

Re: Homemade Applesauce

catter70 — Mon, 02 Nov 2020 11:33:54 GMT

When I used to make it, I left peels on and used a food mill. Haven't made in many years, though.