I really don’t understand the concept of peeling fruits or vegetables, especially when you can save so much time and make applesauce that is pink. Of course your life does change when you have a stick blender. These apples are Red Johnathans, which make a lovely pink applesauce, which I expect that any red apple would do. Cut any bad places off the apples and quarter and core.
Put apples in a large pan on the stove and add a bit of water into the bottom of the pan so the apples don’t burn. This is a case of apples and I added two cups of filtered water. Cook down until apples become soft, stirring frequently.
I add just a touch of cinnamon, about 1 teaspoon, and nothing else. Use your stick blender and blend up the apples very well so everything is smooth. I really don’t have another option as to what to use to blend these piping hot apples, because the thought of transferring everything, bit by bit, to a blender or whatever, would be a nightmare. It is a $40 investment that is so worth it, and then you can whip cream at the drop of a hat. Admire all the cowboys who come over, dropping their hat for coffee with whipped cream in it. That is only one bonus of having a stick blender. 😉
When you make apple or pear sauce this way, you can hot pack it right then and the jars do make a seal when the lid pops down as the jars cool. I get a canning funnel and ladle the hot applesauce into jars and lids that have been in boiling water. If you feel squeamish about canning for pantry storage this way, you can place the jars in a boiling water bath for 10 minutes. I usually put my applesauce in the refrigerator anyway, and it does not last around here very long, but I want to store these in the pantry and wanted to make sure.
It is such a pretty pink and is so delicious.
I usually get about 6 quart jars from one case of apples or pears. The gala pears on the left are the usual color of applesauce you get with apples that are more yellow with a touch of red. The pear sauce truly is ambrosia.
So why in the world would you want to spend over an hour with a paring knife to peel away the pink?
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I am in the middle of processing three bushels of apples at my house. Apple sauce, apple butter, apple jelly and dried apples. But, I think I must make some pink applesauce. My daughter will love it!
FYI, if you get the strainer and grinder attachment for a KitchenAid mixer (provided you have the mixer) all you have to do is quarter and cook the apples. Then you push them through the strainer/grinder and the apple sauce comes out one end and the core and peel comes out the other end. I processed over 12 quarts of applesauce yesterday morning. It is remarkably efficient and time saving vs the coring/blending or the food mill.
Wow Brandi, good for you! Thanks so much about the time saving tip on those kitchen aid attachments. 🙂
Wow, love your pink applesauce. Joel on well preserved dumps all into his vita mix, seeds core and all, to make but see no pretty pink in his!
Love that Sande! A vitamix is great! I need to get mine fixed and I certainly will try that. I wonder if his is not pink because of the variety of apples? Once I did overlook the cooking apples and let them cook a little too long and did notice that the applesauce was not as pink, so maybe he cooks his longer? Thanks for the great idea.
Oooh, you have inspired me to deal with the two cases of apples and pears that are looking at me forlornly from the the back of the mud room! I must share that I make an ethereal pear sauce by cooking them with a vanilla bean and then putting the cooked mess though a food mill – it is ambrosia served best with a dollop of raw vanilla cream on top… 🙂 “autumn in a jar, year round.” Thanks for the inspiration!
Yum! with the vanilla bean! No wonder your strong German arms are so pretty. Food mill!!! I do think that even a true homesteader like you would like the convenience of an immersion blender. Santa: hint, hint. xoxo
Ha! I actually just got a new one, Cuisinart, grew up with one (those nifty Germans…), and can’t imagine life without it, but the food mill allows me to just cut up the fruit (no coring) and then gives my kids something to do when they are pestering me in the kitchen, “Mommy I want to help!” You know who I am talking about, right? Young, energetic, and always underfoot… he can handle the food mill without much supervision and no fear of chopping off a digit… I also tried drying a batch of pears (no peeling, of course) but am not very thrilled with the result. Apple chips are better.
ahhhh, Love it! I do remember having applesauce at your house and it was so delectably smooth and buttery. Must be the food mill? and the special helping hands.
Looks delicious !! I need to make some soon. It would be good to serve either with DEER or ANTELOPE roast!!!
Oh yes! We are so excited about your deer roast, thank you. Did you guys get an antelope as well?