I must admit that when it comes to apple desserts, I always find that the longer process is to peel the apples. So when my friend showed me how she made apple sauce, no peeling and no coring (no waste!), I knew I would always make apple sauce this way!
The advantages of this apple sauce: less time coring and peeling, almost no waste and much more nutritive (include the skin)!
What you need:
Preparation, Baking & Blending:
**If you worry about the apple seeds (it’s seems like the little quantity we ingest is too small to cause any problem) cut the apples in quarters and core them.
Note: I want to thank Natrel for the Canning kit you see on the picture (labels, jars, etc.).