Leaving the Skins on Homemade Applesauce and Apple PiesBy
Slowly but surely I’m getting a few things figured out with this applesauce-making business. Many of you left comments sharing that you were shocked that with all the canning I do, I don’t have a Victorio. Others were shocked that I take off the apple skins. Yep, I’m just learning along with the rest of us here. I didn’t grow up doing any canning, so I’m learning as I go. I’d never even heard of a Victorio or a Squeezo before last week, so I’ve appreciated your ideas and suggestions!
Since I don’t have a Victorio strainer, nor do I know anyone who has one I can borrow, and since I’ve got apples that need to be put up right now, I went ahead and tried yet another applesauce method. Ladies and Gentlemen, we have a winner! (I think we will probably end up investing in a nice strainer, especially for tomato sauce. But for apples, can you all reassure me that the bad, wormy parts in the apples really do get strained out? I’m still hesitant about that since the apples I work with aren’t always pretty once I cut into them. Really – do I just quarter them and throw them all into the pot, worms and all?)
This time, I followed the advice of leaving the skins on and blending them up along with the apples. I hesitated with this idea at first because I figured there would be little bits of apple peelings in the sauce and that my family would rebel. Well, what’s a mother to do, but to try the idea and not tell her family what she’s done?
Sure enough – I cooked my apples, ran it all through my food processor, served it up, and would you believe – not one boy or husband knew that there were apple peelings in the applesauce!
Not only did this method save lots of time, we’re getting a healthier applesauce. Plus, there was much less waste – so I got several more quarts of applesauce for my efforts!! Ahhh, I’m so happy about this.
Quarter and core apples, cutting out bad spots. Cook apples in a large pot, following these directions. When the apples are soft, run them through a food processor until smooth. See, the peelings just get blended up in there! (I don’t have an immersion blender, but according to many of you, sticking the immersion blender directly into the pot saves yet another step. I may ask for one for Christmas.) :)
I used some of my “special” jars this time, because this applesauce is so pretty. These jars came from my late friend Lorna Mae. I miss her. :( I think she’d be thrilled that her jars are being put to good use for my family.
So there we have it. Leaving the skins on the apples when making applesauce and apple pies saves time and adds nutrients. Now, on to the Apple Butter…