Pressure Cooker Apple Sauce
modified from Pressure Perfect by Lorna Sass
yields approximately 3.5 cups
.75 C water
2 lbs mixed apples (winesap, cortland, empire, braeburn, smokehouse)
one of the following: 3 sticks cinnamon, 8 whole cardamom pods, 1 t ground coriander, 6 whole cloves
Peel, core and quarter the apples. If using apples of inequal size, cut larger units into eights.
Combine water and spices in a 6 quart or larger pressure cooker. Add the prepared apples.
Lock the lid in place. Over high heat, bring cooker to high pressure; immediately turn off heat. Allow the pressure to come down naturally for 10 minutes. Carefully remove the lid.
Remove whole spices from cooker and discard. Use a slotted spoon to remove apples from cooker to the bowl of a food processor. Pour about .25 cup juices from cooker over apples; pour remainder into a separate container and reserve. Let apples cool for 5-8 minutes before processing. Purée apples until fine, 2-3 minutes on high speed, adding reserved juices as necessary to smooth the sauce.
Pour into sterilised jars, leaving .5-inch headspace. Lid jars and process in boiling water bath for 10 minutes. Remove and let cool, undisturbed, for 24 hours before labelling and storing.
No comments:
Post a Comment