After apple picking this weekend, I found myself with a full bushel of four mixed varieties of apples. I hope to learn how to can in the very near future so that I can turn some of them into apple chutney, apple butter, etc.. Sure, there are tutorials online, but I really would rather have someone who knows how to can present for my first attempt—I really don’t want to give anyone botulism. So, until I find someone to give a lesson or decide to throw caution to the wind and try the directions I’ve seen online, I am coming up with other things to do with my bins full of apples.
Below, you’ll find instructions for my first two creations: apple chips and apple sauce. Both use the same ingredients and are ridiculously simple. Take my advice, use parchment paper on the baking sheets for the apple chips. I didn’t have any and thought they would be okay on a non-stick pan—I was wrong. After quite a bit of delicate peeling and chiseling, I managed to pull off about half the apples. They were delicious, but the parchment paper would have saved frustration and doubled my chip-age!
- Apples (I used 4 Ida Reds from Strawberry Acres)
- Seasonings to your taste (I used cinnamon, ginger and garam masala)
- Preheat oven to 200°.
- Very thinly slice apples (the thinner the better!), using a mandolin or food processor slicing blade if you have one. No need to peel or core the apples, just pick out the seeds.
- Place apple slices in single layer on parchment paper lined baking sheet.
- Sprinkle with seasonings.
- Bake 30 minutes, then flip slices and return to oven for another 30-45 minutes, or until crisp and the edges have curled.
- Cool and store in an airtight container.
Slow Cooker Applesauce (No Sugar Added)
- 4-6 apples, or enough to fill your slow cooker (I used a mix of Melrose, Mutsu and Ida Red from Strawberry Acres)
- seasonings to taste (I used cinnamon and ginger)
- 1/4-1/2 c. water
- Core the apples and cut them into wedges. No need to peel them—That’s where the good stuff is!
- Place apples in slow cooker.
- Add desired seasonings to taste.
- Pour 1/4-1/2 c. water over apples (depending on how thick you like your sauce). Mix all ingredients.
- Cover and cook on low setting for about 6 hours, or until apples are soft.
- Use an immersion blender to purée the sauce (or transfer to blender or food processor or food mill to purée). The skins will give a lovely reddish color.
- Enjoy warm or cold!