Applesauce. I’m not talking about the store-bought applesauce that comes in the nifty little serving sizes and has more waste than sauce. I’m talking about the homemade golden sauce made from local sweet, crisp apples that have been perfecting in the sunlight for months. That is applesauce people. That is the kind of applesauce I grew up on, and that is the applesauce that I continue to eat daily. Yes, daily! Once you taste homemade applesauce, you will never go back to just picking up a jar in the grocery store. I promise. The best part is how easy it is to preserve applesauce!
I have always done water-bath canning but started to find that a lot of the stuff I wanted to can required a pressure canner. My parents have a duel electric pressure canner / pressure cooker and absolutely love it! So, guess what we got as an early Christmas present?
Yup, an electric 8-quart Elite pressure cooker / canner! She swore up and down that I would LOVE this for cooking dinner too, and as skeptical as I was, I cooked my first chicken and dumplings in the pressure cooker with NO hassle. The recipe is out of one of my favorite books and has spectacular recipes. It is now a daily occurrence to cook with my new toy and the best part is that there isn’t any scary shaking, bobbling, steaming or walking. If you have ever used or been around a traditional pressure cooker, you know those things can walk!
Now, let’s get to the real reason you are reading this! Some people choose to keep the skin on the apples while I choose to peel them before cooking. Why? Because I have a super picky eater in the house and I cater to him to make sure he eats as healthy as possible.
So, if you choose to peel the apples, grab a comfortable chair, a sharp knife and get going on 10-12 good firm apples. Any kind of apple will do, but I highly recommend getting your hands on local, organic non-GMO apples if you can. It’s just better.
This recipe is for a pressure controlled electric pressure cooker, so you will need to do a little research if you are using an older manual cooker. If you are using the same fantastic machine that I am, all you need to do it put the insert bowl into the pressure cooker and add your cut up apples.
Then go ahead and add your sugar (feel free to omit the sugar completely!), cinnamon and apple cider to your apples. Some batches I leave the sugar completely out and use other spices like nutmeg, cardamom and anise.
Coat all of your apples evenly with the mixture of spices and cider that you mixed. If you don’t have apple cider, you can use apple juice as well. Just be careful when choosing your juice because most juices have a TON of added sugar already. I tend to stay clear of juices and go right to the orchard for fresh cider.
Now, for the totally awesome part of this process! Close your pressure cooker making sure that it is sealed correctly. The great thing about my pressure cooker is it will not work unless everything is in the correct place.
Turn it to airtight on the top pressure gauge and plug in the machine into the outlet. The top gauge will feel a bit loose and wobbly, but that is what it is supposed to be like before the pressure builds. Cook on high pressure for (4) minutes and then allow it to natural release. On this machine, a natural release is where you leave it along until the ‘keep warm’ light stops blinking. The amazing thing about pressure cookers is their ability to infuse the flavor and moisture into whatever you are cooking. So instead of cooking the sauce down into a soupy sauce, this method infuses the apples with tons of flavor from the apple cider while cooking them.
The first thing that you will notice when you open the lid is the amazing smell of the apples and cinnamon. The other thing that you will notice is how fluffy and soft the apples have become after cooking.
The apples are so soft and fluffy; all you really need to do to create the smooth sauce is whisk it until it is smooth. It only takes a few seconds of mixing and you have made your very own, homemade, scrumptious applesauce in a pressure cooker.
It’s as easy as that and will taste amazing. Head on over to Food in Jars and find out how to easily preserve it so you can enjoy it all winter!
I actually have both of Marissa's books, and I LOVE them!
Or dig right in and enjoy it the same day like I did! It’s really tasty served warm, and even tastier over ice cream as a topping!
- 10-12 Crisp Apples
- 1T Cinnamon
- 1/4 C Sugar (optional)
- 1/4 C Apple Cider
Want to know what else you can cook in your pressure cooker?
Check back for more recipes for the Elite Electric Pressure Cooker!