I used to make applesauce in a large pot, cooking the apples for several hours, then putting them through a food mill.  Then I discovered pressure cooker applesauce and my life became much easier.  Now I make applesauce regularly and freeze it as well.

Pressure Cooker Applesauce

(About 20 min., 5 cups)

Get 3 pounds (or a bit more) good apples. If you go to the farmer’s market, see if you can buy seconds from your apple seller.  Seconds work just fine and are generally quite a bit cheaper.  I like to have a mix of sweet and tart varieties.

Rinse, core, peel and quarter the apples.  To keep them from browning, put them in a bowl of water.  Drain before putting into the pressure cooker.  If there’s quite a bit of water on them, put in slightly less water when you measure the water.

Put into 6-qt. or larger pressure cooker.

Add one cup of water to the apples and pressure cooker.  If your sauce turns out more watery than you like, put in a little less water the next time.  Don’t fill the pressure cooker more than one-third full of apples.

Lock the pressure cooker and bring to high pressure over high heat, then turn off heat.  Let the pressure drop naturally.  This takes about 10 minutes.  Once the pressure is down, remove the lid.  Be sure to angle the cooker away from you so no hot steam gets in your face.

Stir.  I like to use a potato masher to make a chunky sauce.  Eat and enjoy!!

The applesauce will freeze perfectly.  I put mine in quart Ziploc bags, carefully getting out as much air as possible, then laying each bag flat on a cookie sheet or jelly roll pan.  Once frozen, they’ll stack up nicely.

This recipe comes from Pressure Perfect, by Lorna Sass.  You can find two variations on her blog.  For Pronto Pressure-Cooked Ginger Applesauce, click on http://pressurecookingwithlornasass.wordpress.com/2011/10/29/pronto-pressure-cooked-gingered-apple-sauce/ and for Pressure-Cooked 10-Minute Applesauce, clink here: http://pressurecookingwithlornasass.wordpress.com/2010/11/08/pressure-cooked-10-minute-applesauce/.  You can also find a variety of pressure cooker recipes on her blog: http://pressurecookingwithlornasass.wordpress.com/.  Thanks, Lorna, for permission to share this recipe.


Comments
  1. anninfaith says:

    Thanks SO much for the recipe and photo tutorial, Janet ! [with thanks to Lorna, too!]. I had to laugh, as it made me remember my GreatAunt Mary’s experience back in the 1960s with pressure cooker applesauce, when she forgot to release the pressure and somehow the applesauce got all over the kitchen ceiling! ::::smile:::: So this brought back a happy memory!
    Also, I’m interested in what kind of pressure cooker you have, Janet. I LOVE using a pressure cooker for quick cooking and delicious food; mine/ ours is a Presto, I think? [can you tell husband Pat does most of the cooking, since I cannot even remember the name of the item! :o\ ]. Thanks again for all the great posts ~ really enjoy ALL of them and your wonderful writing/ sense of humor!
    ~ann in faith

    • Ann, I have a WMF Pressure Plus and love it. Although they’re lots safer now, if you fill any pressure cooker too full, the pressure will pop the top or the piece that’s there to let the pressure out without blowing everything up; hence the admonition to only fill it third full of apples. How full you can go also depends on the type of food.

      So glad to hear you enjoy the posts. I enjoy writing them, but it’s nice to know they’re appreciated! 🙂

  2. happyface313 says:

    Yummie! Sound super delicious! Will keep that in mind!
    Happy Sunday 🙂

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