An encore presentation of our How to Make Applesauce Recipe show that is perfect for the upcoming weeks, when apples and applesauce come in abundance. You can pick apples and bring them home and make this easy to do applesauce recipe. Do you you have an applesauce recipe you’d like to share, or a good tip for how to make applesauce? please let us know below:
How to Make Applesauce Recipe : GardenFork.TV
Posted by Eric Gunnar Rochow on August 19, 2010 in Cooking TV, Video · 13 Comments
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Tony Nurre
August 19, 2010
I just made 2 gallons worth of applesauce from my in-laws tree. I freeze mine as straight applesauce and then add brown sugar and cinniminon to taste. The applesauce is always a big crown pleaser.
Wendy
August 19, 2010
I love homemade applesauce!
I get marked down blemished apples and other produce from a couple of local grocery stores. For some reason they are usually sweet apples, like gala, braeburn, Jonathans, golden and red delicious. But sometimes there are some Granny Smith types in there too. I try to keep about a 50/50 balance of tart and sweet so I sometimes have to buy a few more Grannies.
I just wash them, cut them in half and cook them with peels and cores still attached in a large pot with a couple cups of water and a 1/4 cup of lemon juice until they’re soft. Then I run it all through a Foley food mill, and that removes the peel and seeds for me.
Then I heat the applesauce until it bubbles with just enough sugar until it tastes good (this is a real precise recipe, lol) usually 1-2 cups. Then I pour into canning jars and process in a BWB for 20 mins.
It’s so easy and so much better than store bought. If I’m feeling really ambitious I’ll make apple butter.
admin
August 20, 2010
its amazingly simple to do, either canned or frozen, and you know who made it! plus it tastes great and is healthy for you.
Bruce Berg
August 23, 2010
The strainer is ordered! After watching the GF show, we’re ready to try making applesauce and tomato sauce and/or juice this year. Curious if cream style corn can be made with a strainer.
Fun video. Has me looking forward to Fall.
Wally
August 29, 2010
We do not spray our apple tree and its apples are delicious but have dark spots on them. Do I have to peel all those otherwise perfect apples before I make apple-sauce?
admin
August 29, 2010
hi wally, if you take a look at the video, we use a food mill. thx, eric.
Ginger
September 8, 2010
as usual I’m a day late and a dollar short — home made applesauce is the only stuff our kids will eat because it doesn’t have that ‘core’ flavor to it. We believe in coreing the apples – you don’t eat the core so why would you want that flavor in your sauce? We also wait until after we mill the apples to add the flavoring, it keeps it ‘bright’ … we like white sugar with the cinnamon and brown sugar with the nutmeg
If you cook it down farther after processing and let it thick up, add some pumpkin pie spice to it and you’ll find you’ve made some fantastic apple butter! But I do suggest having two pots for the process, that way you can strain the sauce and then transfer it to the other pot – so it thickens without burning.
DaveK
September 14, 2010
Catching up on episodes. Thanks for making this so simple. A lot of the stuff on GF reminds me of this couple, Lynn and Larry Pardy. They have spent the last 30-plus years sailing all over the world. When someone asks “Yeah, but how did you finally get started?” they reply “Go simple and go NOW.” I do have a question about this episode, though…at the very end, did I just see you bow to the camera?
Tonia Moxley
January 4, 2011
Ok, a downer question, but don’t the seeds have arsenic in their coating, and does that get into the sauce?
Eric Gunnar Rochow
January 4, 2011
Do apple seeds have arsenic in them? The answer is no, read here : http://www.gardenfork.tv/do-apple-seeds-have-arsenic-in-them
Kathleen
November 14, 2011
Have you ever tried making cinnamon baked apples? they’re
really good and pretty quick to make!
Eric Gunnar Rochow
November 16, 2011
i love baked apples, i put walnuts and honey in them as well. thx, eri c