Pressure Cooker Apple Sauce!! Old Fashioned Goodness!!

Today we are going super basic! Apple sauce is a childhood favorite and honestly my family loves it still, even though my girls are for all intents and purposes grown. It is definitely something we often have on hand and it is a great way to use the bounty of the season! With fall, comes apples and with apples come apple sauce, apple butter, apple cake and apple pie. This is made even quicker and easier by making it in the pressure cooker! How's that for making something easy even easier? I know that you are going to love this for eating with your supper or tucking into your kid's lunch boxes!

This could not be easier! I have used 8 cups of apples roughly chopped. I used about 10 medium size honey-crisp apples that were peeled and cored. You can use the type of apple you like best, but do recommend a heartier variety such as that which you would use for your favorite pie. I have also added the juice of two lemons, 1 cup of brown sugar (but you can use less or none at all if you prefer) 1 tablespoon of apple pie spice and 1 cup of water. If you do not have apple pie spice use 2 teaspoons of cinnamon, 1 teaspoon of ground ginger, 1/4 teaspoon each of clove, nutmeg and allspice.

Apple Pie Spice Recipe: http://bit.ly/2dx63HT

GoWise pressurecooker: https://amzn.to/3k7H3sI

NOTE: Apples tend to "foam". Much like rice or dry beans in the pressure cooker. If you are using more apples than I am and filling more than half way you should be sure to add a pat of butter (like one tablespoon) to the top to help reduce any foaming that may occur that may destroy your machine. Just a friendly reminder.

I am using my 10 quart GoWise pressure cooker and I am using the manual setting on high for 6 minutes. I let that come up to pressure and then allowed natural release for just about 10 minutes then quick released the small remaining amount. Be sure to consult the manufacturer's booklet for your particular make and model of pressure cooker so that you can be sure you are on the right track for your machine.

Once your apples have cooked, you can decide how chunky you like your applesauce! I used a potato masher to to make a chunkier consistency. If you prefer a finer applesauce then you can use either a food mill or an immersion blender to make it almost the consistency of baby food. In fact you can make baby food by leaving out both the sugar and the spices and make fast, delicious applesauce for your little one that you can be confident is healthy and safe.

Now you will want to reduce or cook out some of the liquid and make your applesauce the consistency you prefer. I put my pressure cooker on the saute setting and allowed this to simmer for about 10 minutes until it became thick and some of the liquid reduced. This will also intensify the flavors and make everything even more delicious! Once the consistency is the way you prefer, just let the sauce cool down and put it in a jar or airtight storage container and refrigerate. This can be kept in the fridge for up to two weeks or in the freezer for up to three months. You can can this applesauce by using pint jars and water bath canning for 20 minutes in a boiling water bath canner according to canning safety guidelines.

This applesauce will thicken as it cools due to the high level of natural pectin in the apples. This can be enjoyed warm or cold. But give it a try and I hope you do sometime soon and I hope you love it!

Happy eating!

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