Applesauce makers...

nsees

I am getting ready to make applesauce for the first time. 

#1.  How long does it take to cook down a big batch?

#2  After cooked, can I use my immersion blender instead of a regular blender or food mill?

#3 If you cook it with the skins on, do you remove them before blending or just blend them right in?

Thanks!

Poonico

I probably should have read how to make applesauce, but I just washed, and cored my apples, cooked them and then ran them through a processor skins and all - then canned it.  It was good *shrug*

peachypear

1. You only *need* to cook it until the apples are mushy, which is probably a min of 30-45 min. I?ve never actually timed it. But if you can go a couple of hours, you will be richly rewarded. If you don?t want to stir on the stove every now and then, try a crockpot.

2/3: I usually peal the apples, which means that it doesn?t need to be blended at all. It?s smooth straight out of the pot. When I?m feeling particularly lazy, I cut the apples in large chucks with the skin on and pull them out after the sauce is done. But if you want to keep the skin on, then you would need to blend by some method. An immersion blender, regular blender, or food processor would all work.

Dr.Loretta

1. I usually make it in the slow cooker. That takes 3 hours

2. I don't see why not

3. I remove before mashing.

GretchenlovesMichael

i've previously peeled my apples before cooking but i think this time (we just went apple picking this past weekend and i have a bunch of apples to sauce) i'm going to try the skins on and then blend method....

Tonya_G

I've always peeled them before, diced, and just cooked down until they're soft- and I leave mine chunky. Mostly because I'm lazy, but also because that's how my grandma always made her applesauce and I love it like that.

Another question though... if I wanted to can applesauce, is that something I can just do in a normal hot water bath, or do I need a pressure canner? I'm thinking apples are acidic enough that they wouldn't need a pressure canner, right?

nsees

Tonya_G:

I've always peeled them before, diced, and just cooked down until they're soft- and I leave mine chunky. Mostly because I'm lazy, but also because that's how my grandma always made her applesauce and I love it like that.

Another question though... if I wanted to can applesauce, is that something I can just do in a normal hot water bath, or do I need a pressure canner? I'm thinking apples are acidic enough that they wouldn't need a pressure canner, right?

The Blue Ball Book says to process pints and quarts 20 minutes in a boiling water canner!

Tonya_G

nsees:

Tonya_G:

I've always peeled them before, diced, and just cooked down until they're soft- and I leave mine chunky. Mostly because I'm lazy, but also because that's how my grandma always made her applesauce and I love it like that.

Another question though... if I wanted to can applesauce, is that something I can just do in a normal hot water bath, or do I need a pressure canner? I'm thinking apples are acidic enough that they wouldn't need a pressure canner, right?

The Blue Ball Book says to process pints and quarts 20 minutes in a boiling water canner!

Awesomesauce. Or should I say, applesauce.

Oh, and I should mention, I'm totally making applesauce in my classroom next week IHO Johnny Appleseed. That, and because I want homemade applesauce. lol

englishviola

I usually just chop up the apples leaving skins, seeds, etc, and simmer for a while. . .maybe 45 minutes.

then I grind them through the food mill and add sugar adn cinnamon. The skins and seeds stay in the food mill.

IF I am making exclusively baby applesauce, or not using organic apples, I usually peel/core them first and then boil. You may or may not need the food mill, depending on if you want it chunky or smooth. 

Alirebco

You can definitely use an immersion blender and you can leave the skins on.  The color will be different but that's all.