I love this time of year. Apples are in season, and I have a great recipe for applesauce. You will need a pressure cooker, preferably steel. Aluminum may work, but the acid in the apples is liable to do funky things, like pull metal out of the pan and make the applesauce grey and/or metalic tasting.
Here’s what you do.
Peel, core and quarter enough apples to fill your pressure cooker about 1/2 to 2/3 full. I have an older model 5 liter Kuhn-Rikon (you can get it from at Amazon), so that adds up to about 2 1/2 – 3 quarts of quartered apples. I use a mix of half Granny Smiths and half Fujis or Galas (Honeycrisps would work well too.)
To that add:
1 cup apple cider (I use Trader Joe’s Spicy Cider, but anything will work, even water in a pinch)
2 tablespoons maple syrup (the darker and stronger flavoured the better. Use Grade B if you can get it)
1 teaspoon ground cinnamon.
Lock down the lid and bring up to full pressure. On my cooker that means I wait until I see both red rings on the little pressure indicator that pops up.
Turn off the heat.
Thats it. Its done. You will have to wait until the pressure has vented. You can speed the process by putting the whole pressure cooker in the sink and running cold water over it until the pressure indicator drops, but you don’t need to. I cook in the evening, and just leave it sitting on the stove (with the burner off…) until the next morning. Remember that a pressure cooker effectively sterilizes what ever is inside, and as long as it is sealed, it will stay that way.
You will need to stir it, and you may need to break up a few lumps (or not, if like your apple sauce chunky…), but other than that, that it. I’ve found it keeps in the fridge for a week or so, though it rarely lasts that long….
At first, of course, to follow this recipe must have a pressure cooker. If you do not have one yet, or you are looking for one, you should take a look a this best pressure cookers. This site is from a pressure cooking expert, they have all the reviews you need before making your choice.
One of the ways I save on groceries at my house is to buy cheap cuts of meat out of the discount bins at the grocery store. These tough roasts and steaks are often priced at less than 99 cents a pound, and are a great source of cheap protein. Of course, tough meat isn’t a bargain it it can’t be eaten; this is where Grandma’s old pressure cooker can help.
Pressure cookers are sealed cooking containers that shorten cooking time while preserving the nutritional content of the food inside. They are also fantastic ways of tenderizing those cheap, tough cuts of meat. If you can lay your hands on Grandma’s old pressure cooker, here’s how to put it to good use and save money.
Tender shredded pork or beef for tacos, barbecued beef burgers, or lasagna. Instead of buying expensive extra lean hamburger or ground pork, pick up a cheap chuck or pork roast or even those “day old sirloin steaks” in the discounted meat bin. These low fat cuts of meat can be tenderized in the pressure cooker in under 20 minutes.
1 pound of roast or steak; partially frozen
1 tablespoon oil
1/2 onion, chopped
1/4 cup of water
Trim fat, slice the roast or steak into thin 1/4 wide strips,
2. Heat up oil in the pressure cooker (lid off). Add meat slices and onions, stir until lightly browned, about 2-3 minutes.
3. Add water and seasonings to meat.
4. Cover with lid, locking it into place. Place indicator weight on the vent pipe, set to 15 and turn burner to high.
4. When the weight starts to release steam, turn down temperature until indicator “rocks” only 2-3 times a minute (or, in the case of a Presto cooker, maintains 15 PSI). Set the timer to 10 minutes.
5. After 10 minutes, remove pressure cooker from burner and let cool down on its own, about 5 minutes.
6. Remove lid.
For Tex Mex meat filling, a package of chili mix, taco mix, or burrito mix can be added with the water.
Add a teaspoon of oregano, pinch of salt, and half teaspoon of basil with the water for Italian based meat dishes.
Prefer barbecued beef or pork sandwiches instead? Adding 3/4 cup of your favorite barbecue sauce along with the water makes enough meat filling for six delicious sandwiches.
Mock steak or pork chops and potatoes. Steak and pork chops haven’t been in our budget for years. Fortunately for us old-timey creative cooks, there is a way to make up mock steaks and chops out of tough, cheap roasts. For this shortcut method, you’ll need Grandma’s old pressure cooker, a cheap roast (partially frozen), one pound of pared, halved potatoes, and four pared carrots.
Slice the partially frozen roast into one-inch thick slabs. (Four is all that will fit in a standard 4 quart pressure cooker; you can freeze the rest for future meals)
2. Heat up a smidgeon of oil in the pressure cooker. Lightly brown the slabs on both sides.
3. Add 1/2 cup of water to the meat. Top with potato halves and carrots.
4. Adjust lid and lock, place indicator weight on vent pipe and set to 15.
5. Turn heat to high. When the steam begins to whistle beneath the indicator weight of the pressure cooker, turn heat down until weight “rocks” only 2-3 times per minute.
6. Cook for 12 minutes, remove from heat and then cool immediately by running cold water over the lid. Once the pressure has cooled, the lid can be removed and then dinner will be ready to serve.
Thank you for reading, I hope this article bring something useful! If you want to share something, just drop a comment below.
For more information about how to use pressure cooker you can read this article at Wikihow