Скачать или смотреть Organic Apple Sauce/Apple and Pear Sauce

材料：

5-5.5 磅苹果和去皮后的梨。（这是最后去核，去掉烂的部分后，可用的苹果肉的重量）还可以加些草莓。混合水果里，苹果当然是占大多数。
1个中等大小柠檬的柠檬汁
1/2茶匙肉桂粉 (可省）
50-100 克冰糖（可省）

做法：

1. 苹果洗干净后，去核，去烂掉的，去被虫子咬过的，然后切厚片或者大块。没打过药的苹果当然是皮要留下来。梨去皮，切大块。准备一大盆清水，加点柠檬汁，把切下来的果肉放水里过一下，防止水果很快变棕色。
2. 果肉，冰糖，柠檬汁放入高压锅里，按煮米饭档。
3. 煮好的苹果稍微冷却点，用搅拌机把苹果就打烂。新鲜的苹果酱热的冷的都好吃。 可以留一碗放冰箱里，一周内吃完。
4. 多的苹果酱可以自己密封好。 专门用来做罐头的玻璃瓶和盖子用洗碗机洗过，消毒。
5. 苹果酱倒入玻璃瓶， 不要装太满，否者加压时会溢出来。瓶口用干净的布或者纸擦干净。 拧紧盖子，很紧，然后再往反方向稍微拧一丁点。
6. 大锅下面放一个蒸菜用的架子，把瓶子放架子上。加冷水或者温水，水一定要没过瓶顶3-5厘米。 开大火烧开水，水开后转到中火，煮 20-30 分钟。 如果你住的海拔高，时间要长点。 我住科州5000 ft /1525米 的地方， 我一般煮30分钟。
7. 30分钟后关火，让瓶子在水里再呆5分钟。 用夹子把瓶子取出，或者带上烤箱用的硅胶手套取出瓶子， 放架子上冷却。 冷却 20-30 后，你会听到瓶盖发出“砰”的一声。 这说明你的罐头做得很成功。 这样的罐头可以在室温下保存9-12个月。 冷却 24 小时后最好检查罐盖是否密封好，用手指按下瓶盖中心，如果盖子会上下动，那这瓶没有密封好。 最好放冰箱里，一周内吃掉，或者换套盖子重新加热密封。 。

Ingredients:

Organic assorted apples, strawberries, pears, and lemon. Optional: Rock sugar & cinnamon

Instructions:

1. Wash all fruits. Peel pears. Cut apples and pears into medium-sized pieces. Prepare a big bowl of water, add 1-2 tablespoons of lemon juice. Submerge cut fruits in the water to prevent them from browning.
2. Transfer the apples (pears and strawberries) to an instant pot. Using an instant pot is much better than a traditional pot or slow-cooker because you don’t need to add water, don’t need to stir to prevent scorching, and fruits won’t turn brown before they become soft.
3. Add juice from a medium-size lemon. For 5-5.5 lbs apples (net weight), I normally add 50-100g rock sugar. Optionally, you can add 1 teaspoon of cinnamon. Yes, rock sugar is better than regular sugar for this recipe. If the apples you use are very dry, you might need to add ¼ cup of water.
4. Use the rice setting (10 minutes).
5. Let cooked apples cool down a little. Blend them with a mixer into a smooth puree.
6. Ladle hot applesauce into hot jars, leaving 2-3 inch headspace. Wipe rim. Secure the lid by firmly tightening the lid ring and then un-tighten a little bit.
7. Place a steamer rack on the bottom of a big and deep pot. Place jars on top of the rack. Add cold or warm water and boil on high heat. When water starts to boil, turn the heat to medium. Boil jars for 20 - 30 minutes (In Colorado, I boil for 30 minutes). Remove the lid of the pot. After 5 minutes, transfer jars to a wire rack to cool completely. You should hear a pop sound after 20-30 minutes. That means this jar is sealed.
8. Make sure to check the jar lids for seal after 24 hours. When the jar is sealed properly, the lid should not flex up and down when the center is pressed. If it does flex, you can stash the applesauce in the fridge and eat it within a week. For well-sealed jars, they can store at room temperature for 9-12 months.

Great after-dinner dessert, apple sauce pancake for breakfast, and the best hiking snacks.