Use these directions on how to make applesauce in a pressure cooker to make a large batch of applesauce without added sugar.
We have 2 apple trees so I have a lot of apples to process each fall and not a lot of time to do it. To speed up the process of making homemade applesauce, I cook the apples in my pressure cooker. This greatly reduces the cooking time allowing me to make multiple batches of applesauce in one afternoon.
This applesauce recipe is made without using sugar. Instead ,I use apple juice concentrate to naturally sweeten the applesauce. I also add spices to my applesauce.
I do not peel the apples. I just removed the stem, seeds, and then coarsely chop the apples before placing them in the pressure cooker. The apple peels will be finely chopped up when I blend the mixture after it is done cooking and no one will know that I left the peels on, but you can peel your apples if you wish too.
Printable Recipe for Pressure Cooker Applesauce
- 32 small green apples, quartered and cored*
- 1 can apple juice concentrate, thawed
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- Put the quartered apples in the pressure cooker (do not fill beyond the fill line of your pressure cooker).
- Pour concentrate over the apples. Add spices. Lock the lid in place. Cook over high heat until it reaches high pressure.
- As soon as it reaches high pressure, remove the pressure cooker from the heat.
- Allow the pressure to drop naturally.
- When the pressure has been released, you can safely remove the lid. And you will find super soft, mushy apples.
- Use an immersion blender or ladle the apples into a blender and blend a couple of cups at a time.
- After blending, pour the contents into a large bowl. After all of the blended apples have been poured into the bowl, stir well to ensure the spices are evenly distributed.
The first batch of the season is always consumed in a couple of days. I can the later batches using the water bath method. Since we have 2 apple trees, we enjoy applesauce all winter long.
More Pressure Cooker Recipes:
How to Make Pear Sauce in a Pressure Cooker
How to Cook Rice in a Pressure Cooker
How to Cook Beans in a Pressure Cooker
Poppedijne says
September 18, 2009 at 8:52 amApplesauce is always delicious.This is a good way to make it. Come an look at my canned plums and pears.
The Book Lady Online says
September 18, 2009 at 10:51 amYour apple sauce looks so yummy! Thanks for the tutorial. Now I wish we had an apple tree. 🙂
SnoWhite says
September 18, 2009 at 12:05 pmI love applesauce — never tried making it in a pressure cooker. I make mine on the stove top.
The Thrifty Countrywoman says
September 18, 2009 at 12:31 pmDidn't know that you could can it without sugar. Now I know what to make for all my diabetic friends! Love that you left the peels on. That will make it a lot easier!
Jane
Joyce says
September 18, 2009 at 1:06 pmI love homemade applesauce but I do not own a pressure cooker. My Mom had one and used it all the time. I should buy one since I know it sure would cut down on kitchen time.
Joyce
Sandi says
November 14, 2018 at 9:40 pmGo to the thrift store. They have them cheap!
ButterYum says
September 18, 2009 at 2:31 pmI did a blog post about pink applesauce once. Yummy stuff! I don't have a pressure cooker thought… I just cook mine on the stove top… like my hubby's grandmother used to do it.
Homemade is the best!
ButterYum
Joyce Owen says
July 15, 2015 at 7:34 pmI use 1 can of jellied cranberry sauce in mine. Just stir it in when you blend in the spices and my husband LOVES it.
Chef Eureka says
September 18, 2009 at 2:31 pmI wish I had a pressure cooker 🙂
Sounds like it's fun to make!
Michael Lee West says
September 18, 2009 at 2:43 pmI need to unpack my pressure cooker. No sugar! What a great recipe.
Struggler says
September 18, 2009 at 3:19 pmCinnamon, nutmeg, ginger, apples? Oh yum.
Please, when will you be opening an Etsy store?!
kissykat says
September 18, 2009 at 4:05 pmThat looks so delicious! Does the concentrate substitute as a sweetener? Not that you need one, but I have seen no sugar jam recipes that call for concentrate like that. What a great idea to leave the skins on too!
Alea says
September 18, 2009 at 4:13 pmYes, the concentrate acts as a sweetener. I also use juice concentrate in my jam instead of sugar.
Mary says
September 18, 2009 at 4:29 pmI really like your recipe. I have one that is similar but I keep my apples a bit chunkier to provide some texture. I hope you are having a wonderful day.
Karen at Nittany Inspirations says
September 18, 2009 at 5:47 pmMy parents and grandparents used to make applesauce outside in a large iron kettle over a fire. I have seen pictures of them stirring it with a large paddle. Hmmm, I think I will research how that was done.
Karen at Nittany Inspirations says
September 18, 2009 at 5:50 pmContinued from previous post: Now that I think about it, they made apple butter, not apple sauce.
Alea says
September 18, 2009 at 6:36 pmKaren- You might be right on both accounts. Apple buter is made from apple sauce. They might have made the apple sauce and then immediately started turing it into apple butter. I make apple butter in a crock pot.
Michelle says
September 18, 2009 at 6:37 pmHave not seen green apples in such a long time, actually since I was a kid. The green sour apples do make the best pies and applesauce!
Grandma Elsie says
September 18, 2009 at 9:56 pmI never heard of leaving apple peels on when making apple sauce. With the spices it sounds like Apple butter we make here in Virginia. But I put some liquid cinnamon in it too.
Elsie <><
Cass @ That Old House says
September 18, 2009 at 10:00 pmI did an applesauce recipe today, too — also leaving peels on. Yours is much more complex, though — looks delicious!
Cass
Pressure Cooker says
July 4, 2011 at 7:34 amI’m with Grandma Elsie, this does remind me of apple butter recipes. Yumm. I like that you leave the peels on, they have so many nutrients in them. Now I’ve got a hankering for some apple sauce.
Mariwe says
September 13, 2011 at 11:34 amCan you mix different apples and still leave the skin on them and make apple butter out of it by cooking it longer, in the pressure cooker?
Alea says
September 13, 2011 at 11:59 amYou can mix different types of apples and leave the skins on. When I make apple butter, I make applesauce first, then I transfer it to a crock pot and make the apple butter in a crock pot.
Irene says
November 16, 2011 at 8:32 amI am new to using my pressure cooker, when you say high pressure what exactly do you mean?
mary young says
October 8, 2013 at 12:58 pmI just made the above apple sauce with skins on. Worked very nicely and I added cardimon.
My hand was getting tired with the emersion blender for the last bit of apples. So I skimmed
across the top area and got it all. I think I will go back and give it another whirl. Very tasty.
To make it even easier I used one of those round apple slicers. Thanks. Mary
Darryl C says
January 4, 2015 at 7:21 amOk… sounds Yummy>>> BUT how can U make a ‘chunky’ applesauce???
Barb Riccio says
February 23, 2015 at 5:10 amIf I cut your recipe in half, how long will it last in the fridge…. there’s only 2 of us and we don’t eat that much anymore.
Tashina says
September 23, 2015 at 9:36 pmHave you ever made some juice in your pressure cooker? Does it work, thinking of trying it. I didn’t know if it would cook it too fast and not draw out the juice
Alea Milham says
September 23, 2015 at 9:40 pmI have never tried making juice in a pressure cooker.
Jo Dawn says
February 1, 2016 at 12:04 amHow much is 32 small apples, weight wise? I don’t have access to small or green apples, but would like to try this. Can you give me an estimate so I can try this recipe.