tis the season for apples, and it’s so easy to make the sauce!
Hey, we’re making applesauce because I live in New York, home of the best apples on the face of the earth. I had a few that went mealy before I got a chance to eat them, but I like to make applesauce using the whole apple. I have washed these and I will get rid of any leaves, but I’ll leave the stem, the seeds, all the apple guts in there. They have a high amount of pectin, which will give your finished applesauce a texture that you will never forget. Then, we’re going to add a little splash of water. And this steam will help to start soften our apples once we put them over a low burner. And it’s always important to wash the inside and outside of your pans because in a pinch, you can use it as a lid. After about 10 minutes in here, you should be able to start mushing up your apples with your spoon. Then after 20 to 30 minutes, your apples are going to start to look like this. Continue to use your spoon to mush these up and mix this around so they’ll fall apart evenly. We can now leave it uncovered, but we’re going to leave the heat right where it’s at. Mine took about 40 minutes over low heat, but once your apples all look like this, and they’ve all fallen apart, we’re ready for the next step. You could have also started this with a cinnamon stick in there. Now to get our seeds out and make this look like applesauce. A food mill is a great tool here, but if you don’t own one, this looks real fancy, but it’s really just a strainer and a 2 oz ladle. You can use a rubber spatula and your own colander at home. Oh, also, if you don’t have cinnamon stick, you can add a little bit of ground cinnamon right here at this step. Push everything through your strainer and you’re just left with the apple guts in here. Plus, you know how when you bite into a really good apple, it tastes like the apple orchard smells? That’s now in your applesauce. And follow me because this is the best applesauce you have ever had.
42 Comments
Do apple seeds contain cyanide
I already know that smells great
You just made my life simpler. I always peeled and de seeded And putting cinnamon stick in is genius 😊
Then I’m turning my applesauce into apple butter.
I love you buddy, love the energy and everything you make. But… I'm from Washington.. that's where the best apples come from!!!😂
Best apples on the East Coast maybe.
Absolutely a fantastic idea with using entire apple! Wow! You’re genius 😊
Washington Apple here. No waaaay
You have never been to the Overbetuwe in the netherlands best appels
I heard the apple Eve bit was from NY
Where can I find Pippin Apples , the State apple of New York 🗽 is nearly impossible to find…help🙏
Best apples are actually North of New York. 😊 but yours are great, just not the best. 😊
Love making applesauce but I like stewed apples more!❤
Here's the problem… you can't do this AND have chunky applesauce, Mr. Sieve
I'll keep the seeds and stems out
Love you brother, but Washington has the best apples in the world
It's always important to wash the inside and outside of your pans to not be a scumbag.
Julian san diego has entered the chat
Washington State says otherwise my friend
The U of M apples have enter the chat
Washington state has the best apples 🍎 bro
*aside from New Hampshire
I like your vids but wrong washington state apple win
The best apples are from a tree in my broth in laws garden! Rosenheim Germany!
Lie more Michigan has better apples
Yum amygdalin sauce
Mmmm idk man I live in WA state…we have some great apples….even have the apple capital
Not in an aluminum put with a metal spoon.
Somerset England has entered the chat… home of English Cider!
I love the way you explain everything with such detail AND enthusiasm. Great work
Can't wait to try this. I love using the whole fruit/veg.
Skins contain so many nutrients
Do you have any GASTRIC BYPASS FRIENDLY RECIPES ?
Apple seeds also contain cyanide… even though it's not a lethal dose, I would rather not ingest poison when it's completely avoidable😂. P.S.- I would put the apples from Solebury orchard in Pennsylvania up against your NY apples any day lol. I have a feeling people from Washington may also disagree with the claim NY has the best apples.
Why leave the apples whole? If you quarter them, will that help shorten the cooking time?
😂😂😂😂
You have no credibility. Have you ever been to Washington? Take it back.
Agreed.. Barton orchards and a small place outside Hudson has some great apples
Homemade apple sauce is the best especially with the cinnamon sticks!
Bro. Norwegian Apples. Seriously.
Out of interest is the seeds not really bad for you?
Massachusetts apples 🍎 😊
Bro! Michigan has the best apples- sorry – not sorry!!!😂😂😂
Great video, one of those old time secrets. Re food mills, my original Foley was a family heirloom and I still use one. A few quick turns to separate the skin and seeds. Totally manual, easy clean up under the faucet.. My mom always used her Foley for apple sauce from the tart summer rambos, garden tomato sauce and big vats of fluffy mashed potatoes. Fruits/ vegs lways whole or quartered, seeds and skin inc. I don't work for Foley, I just think their food mills are great in the home kitchen, A vintage treasure. You should do a Foley video. 😊
And Then you can use that applesauce to make fruit roll ups with other fruits. I have found that you can also mix Jello mix in with different fruits like canned pineapple for instance. Just blend together (I use an immersion blender personally 😂) and if you don’t have a dehydrator that comes with fruit roll up trays (get one!!!!) you can use parchment paper and a baking sheet and bake at the lowest setting possible (probably 170 F) or whatever your dehydrator instructions say (generally 135 F for fruits but may vary machine to machine). Soooooooo good. If you do it right it will be just like the name brand.