Introduction: Organic Wild Apple Applesauce
I like my projects simple and this is very simple apples water cook and freeze. You can make a day of it with the family going out to the country picking apples and preparing them.
Wild apples are the best and cheapest source for organically grown apples; I can never trust store bought produce to be 100% organic. My wife and my oldest son are diabetic, unsweetened deserts are hard to find as well as expensive so I make organic treats for my family. Yes my wife is very happy she married a man that cooks.
1. This recipe incorporates a technique for coring and peeling the apples that saves hours on preparing the apples for cooking.
2. Red apples can bleed the red colour into your sauce, if you want your applesauce to be white, use yellow or green apples.
3. If you find the applesauce a little tart you can add artificial sweetener or sugar to taste.
4. I normally put the sauce in freezer safe containers and freeze; I do on occasion bottle for gifts.
5. If you bottle the sauce do sterilise the bottles; I will assume you know how to sterilise bottles for this recipe.
Step 1: Ingredients & Implements
1 bushel of apples
2 litres water
1 potato masher
1 large spoon
1 medium sieve
1 10 litre pot
1 8 litre pot
Start with 1 bushel of apples wild or store bought.
Put the 10-litre pot with 2 litres of water on the stove to heat.
Step 2: Quarter the Apples
Quarter the apples and place in 10-litre pot, this is a good time to remove any bad parts.
Do not peel or core the apples.
Step 3: Cooking Apples
Stir the apples with the potato masher to break up the apples.
Do not mash the apples with the potato masher.
Step 4: Finished Cooking
Simmer on medium heat until all the apples are cooked and broken up, about 45 minutes.
Step 5: Separating Cores and Skin Step 1
Place the 8-litre pot next to the 10-litre pot with the sieve on top.
Step 6: Separating Cores and Skin Step 2
Ladle mash into the sieve.
Step 7: Separating Cores and Skin Step 3
Stir mash in sieve until all the seeds, core pieces, stems, and apple skin is separated from the mash.
Step 8: The Applesauce
After all this you have pure organic applesauce ready to eat, bottle, or freeze.
Step 9: A Simple Desert
Applesauce is great for a start but now for something different to do with it, one of my family’s favourites is strawberry apple gelatine. This is a simple desert to make for the whole family.
Warm up 3 cups of applesauce.
Step 10: Add Gelatine.
Add strawberry gelatine. I use sugar free Jello.
Step 11: Stir in Gelatine.
Stir in strawberry gelatine.
Step 12: And Strawberry Apple Desert Is Made.
Divide up, chill and serve.
For Apple Gelatin add two packs of unflavored gelatin to warmed up 3 cups of applesauce and sweeten to tast.
For Apple Butter add two packs of unflavored gelatin, 1/4 tsp Nutmeg, and 1/4 tsp Cinnamon to warmed up 3 cups of applesauce and sweeten to tast.
Apple Butter is great on pancakes.
For gelatin (Bovine or Porcine) can be replaced with Pectin or Starch.
I use Knox Gelatine.