I’d never made applesauce until a couple of weeks ago – I never encountered it outside of US, and it wasn’t really until this fall that anyone in my family became interested in it.
When I got online to see how it’s done, I was amazed at the sheer number of variations in terms of both flavor and preparation. I quickly decided that I wanted my applesauce unsweetened, as the late-October apples tend to be over-the-top sweet all on their own, and that I didn’t want to add any spices. After looking at a few recipes, I came up with the following method based on my time, effort, and equipment preferences:
I don’t own and don’t like using a food mill, so the cores and seeds had to go, to which end I used this nifty tool above. I love this model because of the feature that allows you to easily eject the core from the corer once it’s out of the apple.
I then quickly cut the cored apples into halves (some came out as quarters because of the bruising and spots I had to remove), threw them in my largest pot, and covered them with water.
I brought the apples to a boil, reduced the heat, and simmered them until they were mushy-soft (approximately 40 minutes). This is what they looked like when I decided they were done. I then let them cool completely so I could handle them comfortably.
My daughter and I decided that we couldn’t tolerate any amount of cooked apple skin in our applesauce, not even after blending, and this here proved to be the easiest method for removing the skins, eliminating the need for peeling prior to cooking (in general, I avoid peeling most fruit and vegetables – not even potatoes for mashing or tomatoes for tomato sauce). Instead, I simply used a teaspoon to scoop the soft, cooked flesh out of the apple halves and quarters.
I threw it in a bowl,
And blended it with my immersion blender. And because I believe that life is too short for most forms of canning, and because the exact amount of my freezer space is too obscene to mention, I simply poured my applesauce into quart freezer bags and froze it all.