Enjoy the sweet, simple taste of pure apple goodness, with no added preservatives or sugars. Made with just one simple ingredient—APPLES! Whether you're craving a healthy snack or seeking a wholesome alternative to vegetable oil in your favorite baked goods, this recipe is the perfect choice!
Ingredients
- Apples
Instructions
Prepare the Apples:
- Start by washing the apples thoroughly.
- Peel, core and chop the apples into small pieces.
- You can leave the skins on if you prefer a chunkier texture.
Cook the Apples:
- Place the chopped apples in a large pot.
- Add water to the post to prevent the apples from sticking to the bottom.
Simmer the Apples:
- Bring the mixture to a boil over medium-high heat.
- Once it starts boiling, reduce hear to low and cover the pot.
- Let the apples simmer for about 20-30 minutes, or until they are soft and easily mashed with a fork.
- Stir occasionally to present sticking and ensure even cooking.
Mash the Apples:
- Once the apples are soft, use a potato masher, immersion blender, or regular blender to mash the cooked apples to your desired consistency.
- For a chunky applesauce, mash the apples with a potato masher or fork.
- For a smoother applesauce, use an immersion or regular blender.
Cool the Applesauce:
- Let the applesauce cool. ENJOY!
FREEZE-DRYING INSTRUCTIONS
- Allow applesauce to completely cool before freeze drying.
- Applesauce may be dropped by spoonful's onto freeze drying trays lined with silicone mats, or poured into molds and pre-frozen before freeze drying for fun, poppable bites. You can also spread thinly onto trays to freeze dry into a powder form.
- Be sure to make note of the weight of the trays with food before freeze drying. .
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute.
TO RECONSTITUTE
Add recommended amount of water to powder. Stir and let sit a few minutes until fully reconstituted.
