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Thread: Have 4 Gala Apples, would like to make applesauce, do I just....

  1. #1

    Have 4 Gala Apples, would like to make applesauce, do I just....

    I have 4 Gala apples and I would like to make some applesauce. I've never made it before. Do I just peel, chop, toss in pan, throw in some water so it won't stick and ......

    I am not sure how much liquid to add, how long I should cook, and at what temp. Do I need to peel (don't care about the color)? Does it just cook down I don't really need to mash further, maybe just with a fork? Not sure if it would need sugar.

    Any suggestions would be great.

    Many thanks,

  2. #2
    According to Deborah Madison, the queen of vegetarian cooking:

    You don't need to peel them if you are using a food mill. If you aren't using one, peel.
    She says for 3 lbs of apples, quartered, use 1/3 cup water.
    Cook, covered, at a simmer for 20 minutes, or until tender.
    Taste and adjust for sweetness/tartness. If too tart stir in some honey or sugar. If too sweet stir in some lemon juice.
    Add any spices you might like, cinnamon is a good one, and simmer another 5 minutes.
    I just use my good ol' potato masher to mash the apples right in the pan I've cooked them in. I like my applesauce a little chunky so the masher is perfect for that.

  3. #3
    Join Date
    Jan 2004
    NashVegas, baby!
    If you have a food mill, you don't have to peel. I don't, and I don't want peel in the final product, so I peel before cooking. So, I core, dice and put in a saucepan with really just enough water to film the bottom, and a pinch of salt. I use Granny Smiths so I usually add some sugar -- I'd use about a Tbsp for 4 apples. If I have a lemon around I might throw in a squeeze of juice or a chunk of rind, but I don't want an overwhelming lemony flavor. You can also add a whole clove, a sprinkle of cinnamon, etc. but I like mine plain. Cover and cook until done -- shouldn't take more than 15 minutes. I use a potato masher to puree, I don't mind it a little chunky.
    The Blog is open again!

    "If God had meant for corn bread to have sugar in it, he'd have called it cake." -- Mark Twain

  4. #4
    Thank you both. My first batch of applesauce is simmering on the stove as I type this.

    I love homemade applesauce, the bottled stuff doesn't even come close. Looking forward to trying it.

    Thanks again.

  5. #5
    Join Date
    Aug 2003
    Columbus, Ohio
    I would sub in apple cider for the water if you have it in the fridge - I think it enhances the flavor nicely.
    - Josie

  6. #6
    Join Date
    Nov 2005
    I was going to say the same thing ... cider or apple juice instead of water. No need for sugar.

  7. #7
    The applesauce is cooling. It tasted pretty good warm. The apples didn't have super taste to begin with so next time I go to my farmers market, I will definitely pick up some different apples (not a big fan of Galas) and make another batch.

    Since I only had a few apples, it didn't make that much --- but just wondering how long it would keep in the refrigerator, if I made a big batch. I recall reading on the BB that some freeze leftovers.

    Great tip about using apple cider/juice.

    Thanks again everyone.

  8. #8
    Join Date
    Aug 2008
    SF 'burbs
    My info all says you can refrigerate up to 2 weeks and freeze up to 6 mos.

  9. #9
    Join Date
    Feb 2007
    I just cooked down a half bushel and did up in individual packages and froze them...I did the same last year and ended up eating the last package a couple of weeks ago.

    I don't do anything fancy...I just put in zip lock bags and then zip shut and put in a larger gallon size zip lock and freeze the whole package.
    Grandma Pam to 3

    “A recipe has no soul, you as the cook must bring soul to the recipe.” – Thomas Keller

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