I’m feeling like a chipmunk! These last few weeks have been a flurry of canning, freezing, drying and generally storing away as much food as I can for the winter. I forgot that summer isn’t about sitting back to enjoy the sun and margaritas, it’s about storing as one season of fresh fruit and veggies melds into the next.
Since the hurricane apple-picking, I’ve been making dried apples and applesauce. I wanted to share an ultra-fast recipe for making applesauce in the pressure cooker.
With my two tools of choice–a pressure cooker and a crank apple peeler–I can make 2 quarts of applesauce in 30 minutes.
The key to getting the pretty pink color is to leave some of the peel on the apples. The last step will grind up any peel.
1. Peel, core and slice apples. Apples should be same size for even cooking.
2. Fill pressure cooker about 3/4 full of apples (there should be a line on your pressure cooker). Add 1/2 cup water.
3. Cook until pressure regulator begins to rock gently. Remove from heat and cool under cold water.
4. Run applesauce through food processor to smooth out the lumps.
*******Update: This process works with just about any fruit you want to make into sauce. The options I’ve tried:
- Peach Sauce
- Apple-plum Sauce
- Blueberry-peach sauce
- Rhubarb sauce
- Peach-plum sauce
- Strawberry-rhubarb sauce
- Pear sauce
They’ve all been good. Anything tart, like rhubarb, plums or not quite ripe peaches, may require 1/4 to 1/2 cup of sugar. *******