Apples For Applesauce

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Natural Applesauce Pressure Cooker

Ingredients

Makes 8 cups – Cooker: 6- to 8-quart – Time: 4 minutes at HIGH pressure

2½ to 3 pounds Granny Smith apples (6 to 7 large apples), peeled, cored, and cut into wedges or chunks
2½ to 3 pounds red apples like McIntosh or Fuji (6 to 7 large apples), peeled, cored, and cut into wedges or chunks
2 teaspoons ground cinnamon or apple pie spice
¾ cup water
2 tablespoons fresh lemon juice or organic cider vinegar
¼ cup (½ stick) unsalted butter, cut into pieces

Method

In a 6- to 8-quart pressure cooker, combine the apples, cinnamon, and water
Close and lock the lid
Set the burner heat to high
When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
Set a timer to cook for 4 minutes
Remove the pot from the heat
Open the cooker with the Natural Release method; let stand for 15 minutes
Be careful of the steam as you remove the lid
Mash the apples with a potato masher or pulse with an immersion blender until you achieve the desired consistency
You can leave some chunks for a rustic texture
Stir in the lemon juice and butter until the butter melts
Use immediately or let cool completely and store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month

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