Pressure Cooker Applesauce Recipe 435
PRESSURE-COOKER HOMEMADE CHUNKY APPLESAUCE
This applesauce is so easy. My family loves the things I make from scratch, and it's good knowing exactly what I'm putting in it! -Marilee Cardinal, Burlington, NJ
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 15m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- Peel, core and cut each apple into 8 wedges. Cut each wedge crosswise in half; place in a 6-qt. electric pressure cooker. Add remaining ingredients., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally. Mash apples with a potato masher or use an immersion blender until sauce is desired consistency.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 0 protein.
PRESSURE-COOKER CINNAMON APPLESAUCE
Homemade applesauce is a breeze in an electric pressure cooker. A few minutes of prep and a short cook time put this treat on the table very quickly! -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Time 25m
Yield 8 cups.
Number Of Ingredients 6
Steps:
- Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally., Mash apples with a potato masher or use an immersion blender until blended. Serve warm or store in airtight container in the refrigerator.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 3g fiber), Protein 0 protein.
HOW TO MAKE APPLE SAUCE IN A PRESSURE COOKER
Fast and easy method for making applesauce.
Provided by Alea
Categories Canning
Time 30m
Yield 4 - 5 pints
Number Of Ingredients 5
Steps:
- Put the quartered apples in the pressure cooker (do not fill beyond the fill line of your pressure cooker).
- Pour concentrate over the apples. Add spices. Lock the lid in place. Cook over high heat until it reaches high pressure.
- As soon as it reaches high pressure, remove the pressure cooker from the heat.
- Allow the pressure to drop naturally.
- When the pressure has been released, you can safely remove the lid. And you will find super soft, mushy apples.
- Use an immersion blender or ladle the apples into a blender and blend a couple of cups at a time.
- After blending, pour the contents into a large bowl. After all of the blended apples have been poured into the bowl, stir well to ensure the spices are evenly distributed.
APPLESAUCE - 2-QT PRESSURE COOKER
Entered for safe-keeping, from "Quick Cuisine" by Kuhn Rikon. The original recipe did not call for peeling and coring the apples, only cutting them in half and placing skin side down for cooking; it used a food mill, in which the cooked apples were milled until only the skin and seeds remained. You can make your own mulling spice mix on your own (cinnamon stick, allspice berries, whole cloves, peel of lemon or orange) or use either Recipe #106470 or Recipe #261521. I like Gala apples for applesauce; these were recommended by Kuhn Rikon: Northern Spy, Jonathan, Winesap, McIntosh and Gravenstein.
Provided by KateL
Categories Apple
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 2-quart or larger pressure cooker, add water, mulling spices and apples. Allow water to begin simmering.
- Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 3-5 minutes.
- Remove from heat and use Natural Release Method.
- For me, I mash up the apples to leave them chunky. For my grand-baby, I puree in a Vitamix blender.
- If desired, add butter, raisins and or walnuts to warmed applesauce.
Nutrition Facts : Calories 98.8, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.3, Sodium 6.9, Carbohydrate 25.1, Fiber 4.4, Sugar 18.9, Protein 0.5
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