Making applesauce used to be a chore, what with all the peeling and coring. Turns out all that work is unneeded if you have a food mill, a device that uses a rotating blade to press food thru a perforated disk. And the results are better, too, because the skin adds flavor to the sauce.
You can use pretty much any apples here, although my preference is for apples on the tart side such as Granny Smith and pink lady. A mix of apples is best.
All you need do is wash the apples, remove any stickers, and cut in half. Place in a large, heavy pot with 1/2 inch of water on the bottom. Bring to a simmer and cook, stirring now and then, until completely soft. Taste and add a bit of sugar if you like. Put thru the mill using a relatively fine disk - the seeds and skins stay behind. That's it! Freezes perfectly well and can also be canned using traditional methods.
You can use pretty much any apples here, although my preference is for apples on the tart side such as Granny Smith and pink lady. A mix of apples is best.
All you need do is wash the apples, remove any stickers, and cut in half. Place in a large, heavy pot with 1/2 inch of water on the bottom. Bring to a simmer and cook, stirring now and then, until completely soft. Taste and add a bit of sugar if you like. Put thru the mill using a relatively fine disk - the seeds and skins stay behind. That's it! Freezes perfectly well and can also be canned using traditional methods.
