Through my parents gave me a box a cousin Rubens apples. Yeah, it were apples with 'a place', but that does nothing for the sauce. Not only that they were there only for suitable, because during the shelling, there are many segments disappeared behind the choice of my children.
Like my mother, I make applesauce in the pressure cooker. I was just curious what I could find on the Internet applesauce cooking in a pressure cooker and read that that was discouraged. I do not understand completely, because it works perfectly.
What I keep in mind is that the pan is not overcrowded. I have a 6 liter pressure cooker. That I fill halfway with peeled and sliced \u200b\u200bapples in 8 tricks. That is a cup of water. The moment the pan is under pressure and steam from the steam valve, it causes me the most, 1 cook 2 minutes more. Then I turn the gas off and let the pot slowly reduce the pressure in forcing it. When the pressure off of the pan, I take the lid of the pan and mix the cooked apples with a hand blender until smooth. Then I stir in 2 bags of sugar and vanilla sugar (or sweetener / sweetener) to taste.
The pulp goes straight into well-cleaned and is still hot pots and the lid. The first 5 minutes I let the pot stand on its head, then I turn them over and I leave them to cool.
It would sometimes happen that, in some apple steam moisture escapes through the steam valve. This will vary by variety. My mother's tip: Place a clean cloth over the valve so it does not have the lid on the stove running.
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