So here’s our secret. Hand peeling, coring, mashing just won’t cut it at this volume. And it’s an investment well worth it if you do very many at all… but it’s called a Victorio strainer. It mushed the apples and separates skin and seed. Amazing you Say??? Pretty much. But that’s not all there is too it.
First we wash the apples. Gotta make em all shiny 😉 then we put on a good tv show and cut them all in half! Put them in a large pot with just a bit of water… to cover the bottom of the pan about 1/2 inch. And cook at a medium heat until soft and mushy.
Then let them cool a bit… you don’t want it too hot to burn or cause damage to the strainer. But you don’t want them cold either. They juice better this way. We use a small pan or large ladle and scoop the apples into the strainer, crank the handle, and out comes delicious applesauce! Okay well… it’s still a bit sour. But does taste good!
We then scoop that back into a pan, add some sugar to taste. Depends on the size of your pot, and the sweetness of your apples. (but 1-2 cups for medium big pots with sweeter apples usually.)
We then let that cook for a while, so the sugar dissolves, then we put them into jars. (Pro tip- if you want to put it in bottles right after it has been boiling, place your jars in a couple inches of boiling water. While filling them. This makes the jars warm and when you add hot sauce they won’t shatter.) We prefer Ball canning jars and lids. We do small mouth so we can save our wide mouth for peaches and pears.
Then we use a pressure cooker to cook the jars. You can do seven quarts or ten pints at a time. It’s quick, easy, and safely stores your food for years! 🙂
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