Amazing recipe: Applesauce made in VitaMix or blender NO PEELING REQUIRED !

* Having had a couple large apple trees a few years back,,,,,,,and having absolutely no desire to be peeling tons of apples, I developed this very easy method for canning a very large supply of applesauce. It is SO easy. I do mine in a Vitamix, but you could use a large and high-power blender.
* This applesauce is highly nutritious, as the nutrients in the peels and pectin under the skin are included in the applesauce,,amazingly, the tiny bits of skin that come out of the blender completely disappear upon the cooking and processing of the apples !
INGREDIENTS
* Apples
* 1 Gallon Fresh apple cider
* Honey
* Fresh lemon juice (two lemons)
* Salt
* Stevia

Instructions

1. Wash apples, and soak in sink of water with a splash of white vinegar in; this kills any germs...you do not need to dry them for cutting.
2. Cut in quarters, remove stem and flower ends, and the middle seed-bed section. Remove any blemishes.
3. Cut the quarters into three and fill blender to the top.
4. Put 1 teaspoon lemon juice into the blender (this helps to keeps the apples from browning / oxidizing too much)
5. Pour up to 1/4 blender height with apple cider.
6. Start blending on low, then increase to very high, move the sauce down if necessary. Blend long, a good minute. You will see the little bits of skin whirling around....don't worrry, these disappear later. Turn back to low and then off.
7. The little bits of skin will disappear upon cooking and processing.
8. Put the full blender of applesauce in in a stock pot.
9. Then make a second batch and add to the first batch in the stockpot. Each 2-blender-full pot makes about four pints. Any left in the pot after cooking, just leave in the stock pot and add to the next batch that goes into the pot.
10. To the pot of applesauce, Add 3 shakes salt
11. Add 3 tiny measures stevia. (or about 1/2 of 1/4 teaspoon)
12. Add 1 Tablespoon honey (or more to taste, depending upon how tart your apples are and how tart you like your applesauce)
13. Cook until the applesauce is 160 deg., on an instant thermometer. This will take about 12 minutes. IMPORTANT / CAUTION: STAY WITH THE POT AND STIR GENTLY WITH A WOODEN SPOON SO IT DOESN'T START PLOPPING UP ON YOU. DON'T DO OTHER THINGS AT THIS POINT. KEEP STIRRING EVEN WHEN TESTING WITH YOUR INSTANT THERMOMETER...YOU CAN GET A BURN ON YOUR HAND FROM ONE OF THE JUMPING PLOPS... (Your helper can be cutting and making the next blender batch...)
14. Remove from heat. Pour into clean pint jars, seal, and bathe in hot water bath 5-7 minutes.

Last Edited by Arnie on 11/12/2011 04:25 PM