Making freezable applesauce - with no cooking?
I have (unsprayed) apples here on our property, and I want to make applesauce that my young son and I can enjoy during the cold, dark, winter months.
I am not sure of the variety of apples that we have, but they are not sweet.
I picked some sweeter (unsprayed) apples the other day at a friend's orchard. Not sure of that variety either.
Is there a simple (no-cook) recipe for making low sugar applesauce that I can freeze?
I have a Champion juicer, and I know how to use it...
I have freezer ziplock bags, no canning jars.
If you don't cook the applesauce, won't it oxidise and go soggy when the cell membranes break down in the freezer? I'm afraid you'd get something pretty nasty out the freezer in the end! Fresh squeezed applejuice tastes good but it comes out a very unappealing brown colour from oxidation and I'm pretty sure that puree/sauce would do the same thing.
I cook mine for about five minutes. Peel and core apples, add just enough water to prevent burning, simmer until apples are soft (about 5 minutes), add sugar to taste and also we like it with cinnamon, clove, and nutmeg, then mash the apples with a potato masher so the applesauce will be coarse and chunky rather than pureed. I have frozen this by the ton. If you use raw apples you may have a problem with them turning brown. If you use bags try setting one in a cup or glass to prop it open---filling will be your problem but it's possible---I have used bags to freeze mashed sweet potatoes.
Yeah! That's my question too when cooking gives them sooooo much flavor.
I peel them, slice them and put them in a pot with a cinnamon stick and either a little bit of frozen juice concentrate, apple juice or water to just get them started rendering their own juices. Then I just put the covered pot on simmer and stir occasionally. I cook mine slow, slow, slow but, even so, it doesn't take long or that much effort. The results are soooooo superior to anything that you can buy that I make it almost weekly for my 1yo grandson and to top my 64yo husband's oatmeal. I don't mash mine -- I like it to have texture. I know it's fully cooked when I can stir it down to a thick consistency with identifiable bits of apple remaining.
It tastes like apple pie minus the fussy and fatty pastry.
Once your applesauce is cooked to flavorful perfection there's no reason you can't pack it in freezer weight bags and store it frozen once it's cooled.