Do you find yourself obsessing over apple dishes and desserts when apples are in season? I’m guilty of this. Applesauce, apple butter, apple crisp, apple pie, et al., I can go on and on with an endless list, partially due to my almost endless supply of apples. Applesauce is a must-have in our house, not only because I use them a lot in my vegan baking, but it’s also one of my son’s favorite snacks.
Every year around this time, I join my parents-in-law’s applesauce assembly line in their kitchen to make dozens of containers of canned and frozen applesauce. We use the Victorio sauce maker to make a large quantity in a few hours. The machine spits out the skin and cores of apples and gives nice smooth applesauce that everybody in our family loves. However, many of you may not have that machine at home but still want to make a good quality applesauce. You’ll find a quick, easy, and better way to do it in this post.
Last weekend, we picked some tasty apples from our neighbor’s tree. They are not as attractive as the store bought ones, but they are juicy, sweet with a touch of tartness, and organic. Since I don’t have a Victorio sauce maker in my kitchen, I decided to use my pressure cooker to make a batch.
Here is how to use pressure cooker to make applesauce.
I spent about 20 minutes washing and cutting 5.5 pounds of apples. I left the skin on for added flavor and nutrition, and then placed the apple slices and spices (cinnamon powder, ginger powder, and clove powder) into the pressure cooker to cook under pressure for 5 minutes. After the pressure dropped on its own, I used my electric hand blender to blend until smooth. The applesauce is sweet and tart that is perfectly balanced with a hint of pleasant spiciness. I’m sure you can make it easily and quickly at home (if you have a pressure cooker).
Compare to the applesauce made using a Victorio sauce maker, this applesauce has a much richer flavor and darker color, but more importantly, it has significantly more vitamins and dietary fiber. After reading this article, I was so glad I didn’t discard the most nutritious part of apples. Besides all of the health benefits, you can save the extra step of peeling the skin and spend less active time in the kitchen. It’s a win-win situation!
Not only is this homemade unsweetened applesauce a fantastic snack I can offer to my 2-year-old son, it’s also an awesome egg substitute in vegan baking. You will find that many of my vegan baked goods, such as soft peanut butter cookies, apple cinnamon muffins, and acorn squash apple muffins, et al., use applesauce in the wet ingredient as an excellent substitute for eggs. I often use applesauce with pure stevia extract powder to replace the sugar ingredient in many of my recipes also. If you are baking many vegan breads and cakes, this is the perfect season to stock up your freezer with some wholesome homemade applesauce.
- 5.5 lbs apples McIntosh preferred
- 2 teaspoons cinnamon powder
- 1 teaspoon ginger powder
- ½ teaspoon clove powder
- 1½ tablespoons fresh squeezed lemon juice from half a medium size lemon
- Wash apples thoroughly to remove the dust. Use a paring knife to remove the ends, core, and black spots (if any). Cut the apples into quarters or smaller slices and place them into the pressure cooker.
- Add the rest of the ingredients, if desired. Follow the instructions of the pressure cooker and cook 5 minutes with very low heat. Let pressure drop on its own.
- Remove the lid. Blend with an electric hand blender until smooth. This applesauce can be stored in a refrigerator up to a week or in a freezer for a much longer time.