Applesauce Is Easy To Make
The Sweetest Of Apples
Last month I made 3 different kinds of applesauce using 3 different kinds of apples. The first one was made from Red Delicious, which was quite sweet and tasty but I knew there was better. Next I tried a recipe using Royal Gala Apples, which is another sweet apple, which was very good. The third one I tried was using Ambrosia Apples. The last one is our favorite. Ambrosia Apples are very sweet and large, so you get good value for money when buying these apples, as 1 apple will give you about 1-1/2 cups.
Ambrosia Applesauce Recipe
Slow Cooker Instructions
- 15 Cups Ambrosia Apples
1/4 Cup Apple Juice
Using an apple peeler and a slicer/corer, apples will be cut into 8 slices. Slice each again into 16 pieces and then cut those in half again. Place into slow cooker. Add 1/4 cup apple juice. Cover. Cook on high for 1 hour. Turn down to low and cook another 3 hours or more until apples are very soft, so that when you stir or use a potato masher, you get a course sauce. You can just cook for 2 hours, but you have to use an immersion blender to break apart the fruit and you get a silky smooth sauce.
You should have your jars, rings and lids sterilized in boiling water. Fill jars with hot sauce 1/2 inch from the top. Put lid and rings on. Process in hot water bath for 15 minutes.
This apple keeps fresh after slicing, therefore no need to add any lemon juice to keep the apples from turning brown. We both liked the taste of this apple, so I purchased 18 of them. For my sauce I used 15 cups of apples, and the other 5 cups were frozen for making apple crisp or pie. Why only 20 cups? Because I like to munch, 6 slices for the pot and 2 for me.
I used a slow cooker because I was making a large batch and I did not have to watch it constantly. If you are going to peel and core a large amount, then a peeler & slicer/corer is a must have, as it will cut your prep time in half. The peeler does work about 90% of the time, especially if the apples are perfectly round and not too soft, such as the Galas, but If they are misshaped, then you will have to do a little peeling. The slicer works very well. The one I have cuts the fruit into 8 slices, but you can buy one that cuts your fruit into 16 slices.
I ended up with 6 pints of Ambrosia Sauce, 2 pints of Red Delicious with added cinnamon, and 2 pints of Gala, which I put in the freezer to use later for use a sweetener in muffins to replace some of the sugar. The 5 cups of Ambrosia were frozen to use later for baking.
When making sauce, an immersion blender is very useful. I could have put the cooked fruit into a high speed blender, but it would not hold the whole batch and I would have to empty it and do the rest a number of times, which is a waste of time. Then I would have to wash the blender. The immersion blender can be easily rinsed. You can also use a potato masher, as I did because I forgot we had the immersion blender.
Delicious Looking Applesauce
Ready To Eat Anytime
Different Varieties Of Apples
This year I have decided that I am going to give my friends some homemade applesauce for the upcoming holiday season. I also decided that I should make this batch using 4 or 5 different varieties. When I got to the supermarket and saw that the price of apples had gone up to almost $2.00 per pound, I was only going to buy a small amount. I started out with 2 Ambrosia, 2 Golden Delicious, 2 Fuji, 2 Gala, 2 Honey Crisp, and 2 Pink Lady. Then I came upon the rack that has produce that is marked down by 50%, and they had bags of apples. I ended up with 12 Gala, 7 Fuji, 6 Spartan, 3 Honey Crisp. I kept the 2 Golden I had picked out earlier. 12.5 pound of apples at 83 cents per pound. After cutting them up, I ended up with 27 cups. They are as follows:
12 Galas yielded 9 cups
7 Fuji yielded 8 cups
6 Spartan yielded 4 cups
3 Honey Crisp yielded 4 cups
2 Golden yielded 2 cups
My slow cooker held 20 cups so I added 1/4 cup apple juice. After 2 hours in the slow cooker on high, the apples were soft enough to use an immersion blend, as I wanted a silky smooth sauce. If you do not want a smooth sauce, then you have to cook at least 3 to 4 hours before the apples become soft enough to mash with a potato masher.
As I was cutting up the apples, I was munching at the same time. I had forgotten how very sweet the Spartans were, as well as the Golden Delicious. The Galas are not good to buy when on sale, as they are too ripe and mushy. I did not care for the Fuji or the Honey Crisp. Even with the apples I did not care for this applesauce is very delicious. The next batch I make will include only the Ambrosia, the Golden, and the Spartan. Also, as I was cutting them up, I added about 2 tablespoons of lemon juice to prevent them from browning. As I added more apples to the pot, I stirred them around so the lemon juice was spread around.
5 Pint Jars Of Silky Smooth Applesauce
Cooking The Sauce On The Stove
Yes, you can. but you have to watch it more often. Adding 1/4 cup liquid to 12 cups of fruit should be plenty, as you will covering the pot. Your mixture will cook faster and be ready to use an immersion blender in about 1 hour or less. For a courser sauce and use a potato masher, you may have to cook 2 hours. After cooking is over and you feel you have to much liquid, then cook with cover off for about 10 minutes.
Everywhere you look on the Internet, you see that about 3 pounds should give you 2 pints of sauce, but I did not get that much. With the apples I purchased I should have gotten 8 pints, but I only ended up with 5. So what gives? Well, I did make a very smooth sauce and that would explain some the difference. My first sauce was made course and I got 5 pints with less apples than I used the 2nd time. Also, Ambrosia apples are a lot firmer and larger, so that could explain some of the difference.
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