Time 20m Number Of Ingredients 3 Steps:
If have a food mill or want to keep the skins on just core/pit the peaches and apples. Otherwise peel them first before removing the core/pit. Quarter the peaches and apples and add to the Instant Pot Add enough water to cover the bottom of the pot about 1/3 to 1/2 of cup. Set to high pressure for 5 minutes. Seal the pot. Allow the pot to naturally release before opening. If using a food mill, run through the food mill now, over top a bowl. Once cooled enough to taste, check for sweetness. Add honey or sugar if desired. If sauce is too thin, put back in the Instant Pot and hit the saute bottom. Don’t walk awake. Stir the sauce regularly until the desired consistency.
Number Of Ingredients 2 Steps:
Add apples and peaches to a large stockpot. I like to add half and half apples to peaches ratio to the pot or 1/3 peaches to 2/3 apples. It’s up to your preference! Let simmer and soften about 30 minutes. Stir the pot frequently to keep the mixture from burning. Process apples and peaches through a food mill or large food strainer to remove skins and apple seeds. Add the sauce back into the large stockpot. Ladle into quart jars and process in a water bath canner for 20 minutes. Let cool overnight and transfer to storage. Don’t forget to label your jars!
Time 2h30m Yield 7 pint jars, 24 serving(s) Number Of Ingredients 7 Steps:
I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce. Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds. You may not need sugar. I omitted it the last time I made the applesauce. Play it by ear also if you think you need water. Pour into crockpot or dutch oven. Note: I do several different batches, so I’m cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars. Repeat blending process with what’s left of your apples and peaches. Pour into crock pot or dutch oven. Add vanilla extract, ground ginger. Add optional cinnamon. I used my Korintje cinnamon. You’ll have to taste it and see if you want to add cinnamon. If adding sugar, now’s the time to add. Meanwhile wash canning jars, lids, and bands. Sterilize in hot water bath. Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes. Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn’t seal, I’ll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.
Time 1h35m Yield about 5 cups Number Of Ingredients 5 Steps:
Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes. Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender. Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.
Time 15m Yield 5 cups Number Of Ingredients 11 Steps:
Combine all ingredients except for almond extract, in crock pot or heavy pan. If using crock pot, set control to LOW and simmer 4-6 hours or until fruit is very soft. Remove crockpot cover, discard whole cinnamon stick if using, and if necessary, *mash any chunks of fruit with potato masher. Stir in almond extract. Adjust seasoning. For stovetop, bring fruit mixture to boil, cover and simmer on low 1 hour or until fruit is very soft. If any fruit chunks remain, *mash with potato masher. (Be sure to remove whole cinnamon stick first.) Stir in almond extract. Adjust seasoning. Serve applesauce warm or cold. Freezes well. *At this point, you could opt to use a hand held immersion blender to puree the fruit. Yield: estimated.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.
More about “all natural white peach applesauce recipes”
Time 20m Yield 8-12 servings. Number Of Ingredients 9 Steps:
In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Add applesauce. Chill until mixture mounds slightly when dropped from a spoon. , In a bowl, whip cream with sugar, nutmeg and vanilla until stiff. Fold into gelatin mixture along with the peaches. Transfer to a 1-1/2-qt. bowl. Chill until firm. Garnish with grapes and mint if desired.
