Easy Homemade Applesauce! October 31, 2013 11:48
There's nothing like homemade applesauce: you can add cinnamon and sweeten it just the way you like--or not at all. It's the perfect solution for all those half-rotten wind-fall apples that nobody's going to eat. For years, I've followed the same recipe, which calls for coring and peeling the apples before slicing and cooking them. It's time consuming and doing it by hand gives me a cramp every time. An apple peeler/corer makes the job easier and faster, but there's a better way: the food mill! Never again will I core and peel apples destined for the sauce pot. Step 1: Wash your apples. Since the peels are going into the pot, any dirt on them will end up in your applesauce.
Step 2: Remove rotten spots and bug holes. So, yes, the food mill method still requires some peeling, but the work is reduced to a fraction of the peel-and-core method. Step 3: Rough-chop apples and throw them into the pot. Small apples can be cut into fourths and larger apples into eighths.
Step 4: Add small amount of water (about half a cup for a large pot) and cook apples at medium heat until soft (about 20 minutes). Stir frequently so apples soften evenly.
Step 5: Remove from heat and ladle apples into your food mill. I find it easier to mill the apples in many small batches instead of a few large ones.
Turn handle clockwise to press softened apples through the sieve (shown on left). When the sieve gets clogged with stems and peels, simply turn handle counter-clockwise to scrape debris from the sieve so it can easily be removed and composted (shown on right).
Step 6: Depending on how sweet or tart your apples were and how sweet you like your applesauce, you may want to add sugar at this point. I used about one-third of a cup for the whole pot and added a teaspoon of cinnamon. Mix thoroughly.
Step 7: Eat now or process in hot water bath for 10 minutes to enjoy year-round!