Easy Applesauce ( OPOS® method)

Easy Applesauce ( OPOS® method) by DK on Nov 30, 2017

Applesauce Recipe Using Pressure Cooker | No Sugar Applesauce Recipe

I cannot help shaking my head every single time I pass my grocery aisle and spot those stacked readymade applesauce. It pains my heart to spot fellow shoppers place quite a few in their shopping cart without a second thought. All that money and loss of health for something that would take them literally minutes to put together in their house! You think you are buying something nutritious for your family (and yourself), but did you know you are also getting loads of pesticides, GMO ingredients and preservatives. Oh did you say you buy organic? Good for you - but how do you account for all that additional sugar and minimal (if at all) fiber that's lost from processing the apples? You tell me that it's time saving. Aah, this is where I am going to burst your bubble. Making at home is pretty easy and not time consuming at all.

While the stovetop applesauce can take anywhere from 15-20 minutes to get ready, mine gets done in around 8 minutes with the assurance of an applesauce filled with all the goodness of the apple without any sugar overload. In fact, this applesauce is indeed good for you. Apple varieties abound and if you are looking for a sweet applesauce, select the types that are naturally sweet. I have never sweetened my homemade applesauce and my little one, who always is looking for sugary treat of all kinds (..but of course!), loves it and doesnt miss the sugar. You can not only combine different varieties of apples, but also mix it with other fruits like cranberries, mangoes, blueberries, peaches etc. If you can find quince, definitely try that too since it makes for a very beautiful Quince Applesauce that not only tastes delicious but also looks pretty!

I use a pressure cooker to make this recipe. You can use any pressure cooker that you have. Ideally you want to cook it for shortest time possible with hardly any water. I have used Indian styled Pressure Cooker and OPOS® method to make this version. Minimal water, High heat cooking and shortest time ensures that you are maximising not only the flavour but also minimizing nutrition loss. Let's see how to.

Cook time: Under 15 min
Prep time: Under 15 min
Yields: Makes 1-1/2 to 2 cups of Applesauce

Ingredients

4 med-large (about 1.5 lbs) Apples, see Tips
1/4 tsp Cinnamon, or to taste see Tips for other flavoring options

Tips

1. Apples: Braeburn, Cortland, Crispin, McIntosh, Fuji, Golden Delicious, Gravenstein, Liberty, Jonamac, Ida Red, Rome and/or any soft variety are great for applesauce. These cook faster as well. If you like your applesauce sweet, then go for the sweeter varieties of apples to avoid adding any sugar. Personally, I like to combine few different types since they make the most flavorful applesauce in my book.

2. Flavoring Options:

Lemon juice/zest: Lemon really brightens the flavor of apples and balances the sweetness. Try about 1.5 tbsp of lemon juice along with a strip of lemon peel (no pith).
Apple cider Vinegar:No lemon? Use Apple Cider vinegar instead.
CinnamonInstead of the powder, you can use a cinnamon stick in its place. Just remember to remove it before blending the apples.
Apple Juice: While I hardly use much water in this recipe, you can add in some apple juice instead of water. You can even use a little more in case you want a thinner applesauce. Add it in the pressure cooker along with apples./li>
Sweetener: If you want to add sugar, you can use plain white sugar. But brown sugar suits this better in my opinion. Consider Maple syrup as well.
Other Spices: Nutmeg, Allspice are other spices that go well with applesauce. Just add a generous pinch in this recipe. I, at times add nutmeg along with Cinnamon. A friend of mine uses Vanilla extract (about 1/4 tsp) to her applesauce. Star Anise, Cloves (just 1 to 2), even Ginger are great with applesauce.
Salt:A pinch of salt helps to bring out the sweetness of the apples.
Butter:For a luxurious creamy sauce that tastes "oh-so-good" over your pancakes (..and whatever else you may choose to drizzle it with), add in a little bit of butter. It seems to balance out the flavors and add a nice smoothness to the applesauce. Now browned butter - well that's just makes this gourmet!

Method

1. Before starting, have you read the OPOS® Manual Yet? Have you Standardised your pressure cooker? It is crucial to take that 5 minutes to make for a issue free experience with the pressure cooker. Done that already? OK -lets start. Core the apples and give it a uniform chop. If using Organic apples (and a powerful blender), I would suggest using the skins as well since they contain nutrition as well.

2. Take a 2L pressure cooker. Add 2 tsp water. You can add 1 tsp homemade Ghee as well (optional of course). Whisk well. Why Ghee, you ask? Adding Ghee helps with digesting the fibrous quality of apples especially for those who are extra sensitive.

3. Layer the chopped apples in a single layer as much as possible.

4. Top it with cinnamon. If you are unsure, start with 1/4 tsp of cinnamon and adjust according to your taste and type of apples using.

5. Cook on HIGH heat. By that I mean that the flame covers the entire bottom of your pressure cooker. If not, increase the flame. If you find that it is coming up the sides and causing burning of your handles, then reduce the flame.

6. At around 3.5 -4 minute mark, you will find that the pressure is built. That is when the safety valve stops jiggling and protrude,

7. after which the Whistles follow. We are looking for 1 whistle. Select whistles or timing - whichever is earlier. Be at its side to avoid any issues of burning, esp if you are new to OPOS.

8. Let the pressure settle about 5-8 minutes. It looks like this on opening.

9. Perfectly soft apples that has cooked in its own juices.

10. If you added a cinnamon stick instead of the powder, then remove it now before transferring it into a blender.

11. Process into a smooth puree. It theoretically keeps well for 10 days in your fridge but I have had batches last me for more than 2 weeks easily.

It theoretically keeps well for 10 days in your fridge but I have had batches last me for more than 2 weeks easily. For longer storage when apples are in season, try canning or freezing.

To Can: Sterilize mason jars. Pour the applesauce into these hot jars making sure to leave about 1/2 inch headspace. Make sure to smooth the top layer with a spatula to remove any air bubbles. Wipe the rims clean and top it with the boiled lid and secure the band. Now place it back in a boiling water bath for about 10-15 minutes for pints or 20 minutes for quarts. Ladle the applesauce into hot, sterilized jars, leaving 1/2-inch of headspace. Then, run a spatula or bubble remover tool around the inside edge of the jar to remove any air bubbles. Wipe the rims clean; top with a boiled lid; secure the band, and process in a boiling water bath for 20 minutes. Place the jars on a towel, and allow them to cool overnight. Then, test the jars for a good seal in the morning (press down on the lid; and if the lid doesn't pop back, the jar is sealed). Any jars that did not seal properly can be refrigerated and consumed within 10 days.

To Freeze: Pour the applesauce into freezer safe jars, leaving 1/2-inch of headspace in pint jars and 1-inch of headspace in quart jars. Seal the jars. Cool it completely before freezing.