I made apple sauce! No peeling!
5lbs of apples (sliced and pitted), 1 cup water, 1 TBS cinnamon (we like a lot).
5min HP, quick release.
I used my new immersion blender to take care of the peels.
My 7 year old says it's better than the grocery store kind so I'm calling it a win!
@sammy1974
Have made lots of fresh applesauce & would water bath it, forgot all the details. Now I am comfortable with making the sauce & placing it in a hot canning jar, place the lid on it, it will eventually ping knowing you got a good seal. Once cooled I would PLACE THE JARS IN MY FREEZER FOR LATER USE.
To be safe call your local extension office for steps to can.
I am freezing lots of things in canning jars, like how they line up in my stand up freezer. Be sure to label the jar & date.
@orthodoxdavid okay, I’ll bite. I make and can applesauce, make ACV from the apple scraps, and I ferment things, ie sauerkraut. I didn’t know fermenting applesauce was a thing! Can you share? (My gut loves fermented anything!)