Pressure Cooker Unsweetened Applesauce
There’s no need to core the apples to remove the seeds when you’ll be using a food mill to process the cooked apples. For chunky applesauce, quarter the apples before you cook them. Once they’re cooked, slightly mash the apples into the cooking liquid rather than processing them.
Serves: 10Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 1 cup water
- 12 medium apples (about 3 lbs.), peeled and quartered
- Add the water to the pressure cooker. Add apples.
- Lock the lid into place, bring to high pressure, and immediately remove from the heat; let the pressure release naturally for 10 minutes. Quick-release any remaining pressure.
- Once the apples have cooled slightly, pass the apples and cooking liquid through a food mill. If you do not have a food mill, add the apples and cooking liquid in batches to a food processor or blender. Refrigerate covered for up to 10 days or freeze for up to 4 months.