Move the applesauce from the slow cooker over to a food processor or blender. Applesauce. Applesauce. They don’t mix well with heat and get undesirably mushy and unpalatable. On average, Washington grows nearly 130 million boxes of apples per year, nearly 2.3 million tons of apples! Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Place the slow cooker to low and let sit for 15 minutes. Hiatt dubbed the sweet, perfumed apple the Hawkeye, and sold it to Stark Bro’s Nursery in 1894. Making applesauce requires a lot of peeling and coring. They did need Grand Marnier, though. Using a potato masher, mash into sauce. Delicious. Place apples, sugar, lemon juice, cinnamon, and 1/2 cup water in large saucepan. This is especially great for using up apples that are a bit beyond their prime. Apples are a good source of calcium, magnesium, and potassium. Puree the applesauce to the consistency that your family likes. Add 1/4 of a cup red hots and stir well. Voila! Under its new ownership, the Hawkeye became the Delicious. The added bonus is that the apple sauce is pumpkin scented. With the turn of a handle, it'll remove the peel and core at the same time, saving you a ton of knife work. Of course, apples are fat-free, sodium free and full of flavor and fiber. If you’re looking to add a … An apple a day may keep the doctor away, but does it keep acid reflux away, too? Buying apple sauce out of the jar is simple and delicious, but making applesauce yourself is so much better. The texture differences were great. Reduce the heat to medium-low. Washington is America’s number one apple producing state, with over 175,000 acres of apple orchards. If you plan to make applesauce on a regular basis, invest in an apple corer/peeler. Sometimes I’ll just use two apples and make myself a little dish to go with lunch and eat it still warm. How to Turn Your Apples Into Applesauce . I love using a variety of apples to make applesauce, for this recipe I used eight different apples; Honey Crisp, Fuji, Gala, Macous, Red Delicious, Golden Delicious, Braeburn, and Granny Smith. Remove from heat. Stay away from Red Delicious apples when making sauce. Cook over medium heat until very tender, stirring often so that apples don't scorch, about 45 minutes. If necessary, add up to 1 cup more water. Apples and acid reflux. The great ancestor of all Red Delicious apples was first marketed by Jesse Hiatt, a Quaker farmer in Peru, Iowa. I used 4 different kinds of apples: 1 red delicious, 1 really huge matsu, 3 golden russets, and 3 macintosh. Bring to a simmer over medium-high heat, stirring occasionally. Gravenstein, McIntosh, Jonagold and Jonathan would also be great options. The Red Delicious I used didn’t need any sugar. 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