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Valued Contributor
Posts: 702
Registered: ‎03-21-2010

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?

Super Contributor
Posts: 297
Registered: ‎04-20-2010

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!

Valued Contributor
Posts: 544
Registered: ‎09-30-2012

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.

Respected Contributor
Posts: 4,296
Registered: ‎05-27-2015

@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.

Victorio Strainer (2).jpg

Valued Contributor
Posts: 702
Registered: ‎03-21-2010

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

 

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! 

Honored Contributor
Posts: 11,252
Registered: ‎03-09-2010

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

Valued Contributor
Posts: 544
Registered: ‎09-30-2012

@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.

Respected Contributor
Posts: 4,296
Registered: ‎05-27-2015

Re: Homemade Applesauce

[ Edited ]

@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?

Mildred Clemens's Apple strainer.jpg

Valued Contributor
Posts: 692
Registered: ‎03-16-2020

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). 

Esteemed Contributor
Posts: 5,929
Registered: ‎03-30-2014

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.