Instant Pot Peach Apple Sauce Recipes

HOMEMADE PEACH APPLESAUCE

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.

INSTANT POT PEACH APPLESAUCE (21 DAY FIX, ULTIMATE PORTION FIX, WEIGHT WATCHERS)

Steps:

• Peel and core your apples. Slice your peaches. You can leave the skin on the peaches or remove it.
• Dump all the slices into you Instant Pot or Crock Pot. Add the lemon, honey, water, and pumpkin pie spice or cinnamon.

PEACH APPLESAUCE

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.

INSTANT POT® PEACH SAUCE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.