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?