Instant Pot Applesauce

🧂 Ingredients

• 6 pounds apples

  unpeeled
• 2 teaspoons lemon juice
• 1 cup water

Instructions

• 1 Wash, core, and slice the apples; I use my Johnny apple peeler
  [https://amzn.to/2YbRkOX] to core and slice all at once. Cut out any bad spots,
  as well.
• 2 Put the sliced apples in your Instant Pot.
• 3 Sprinkle lemon juice over the apples.
• 4 Then add water to the apples, as well. If you want to mix everything together,
  you can; but there’s no need to until after it all cooks.
• 5 Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 10
  minutes. When it’s finished cooking, allow the pressure cooker to do a natural
  release.
• 6 Purée the mixture with an immersion blenderhttps://amzn.to/2Pzys2S, standing
  blenderhttps://rstyle.me/+hxXXCibmibcfGUVHEZJN7A, or food
  millhttps://amzn.to/2YaTwGp; or if you want a chunky applesauce, you can mash
  the apples with a potato masherhttps://amzn.to/2fzuZEP. It’s up to you how you
  prefer the texture and consistency.
• 7 If you're not freezing or canning your applesauce, it should be kept in the
  refrigerator. It'll keep in the fridge for about 5 to 7 days.
• 8 When your applesauce has cooked, allow it to cool to room temperature.
• 9 Then just ladle or pour it into freezer safe containershttps://amzn.to/3kTPE4r
  that seal; leave 1/2 inch headroom at the top, to allow for expansion as it
  freezes.
• 10 Label the containers, and place them in the freezer.
• 11 While your applesauce is cooking, wash pint jars in hot soapy water, rinse, and
  keep warm. We like to place ours on a baking sheet in a lower temp oven to stay
  hot.
• 12 Once you've mashed up your sauce, promptly ladle or pour it into the hot jars.
  Be sure to leave about a 1/2-inch gap at the top of each jar.
• 13 Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten
  the band.
• 14 Then place the hot jars in a boiling hot water bath canner with 1-2 inches of
  water over the jars, and process those jars in the hot water bath for about 20
  minutes.
• 15 Allow your jars to rest for at least 24 hours, but be sure to check every lid to
  make sure it's sealed shortly after canning.
• 16 Before moving to the pantry, write what it is and the year on the lid, so you
  know when you made it.

Nutrition Info