All-Natural White Peach Applesauce

Filed in Canning and Preserving by on September 21, 2018 0 Comments

Let the true peach and apple flavors shine through – make your own applesauce.

white peach applesauce

Applesauce never goes out of style. It is loved by babies, great-grandmas, and everyone in between. But I always find the commercially made kind a bit disappointing. So much of it is full of high fructose corn syrup or preservatives. Luckily it’s easy to make ourselves, all you need is saucepan, a stove (or microwave!), and some sort of blending device.

Give Your Applesauce Some Flavor!

Although plain, old applesauce is great, flavored applesauce is even better. Previously I have written about Mango Applesauce, but this version uses sweet and delicate white peaches, along with a slightly tart apple – I used Braeburns. The white peaches were courtesy of the Washington State Fruit Commission Canbassador program.

What is a Canbassador?

As a Canbassador my job is to make all kinds of wonderful preserved Washington fruit items and then write about them. I must say, it’s one of the best “jobs” I have ever held.

Preparing the Fruit

Usually I don’t peel the apples when making sauce. I think that the peelings give the sauce more flavor, more nutrients, more color, and it’s possible that I am a bit lazy. But I pulled out all the stops for this recipe and peeled both the apples and the peaches. I wanted to the sauce to have a pale color, like white peaches.

Peeling the fruit also allows the delicate peach flavor to come through. At first the sauce seems like a regular applesauce, but it finishes with a delightful peach sweetness. Don’t worry – it’s still a quick recipe to make.

All-Natural White Peach Applesauce
Let the true peach and apple flavors shine through – make your own applesauce.
Author:
Recipe type: Snacks
Serves: 3½ pints
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 large tart apples – Braeburn, Granny Smith, or Cortland
  • 6 large white peaches
Instructions
  1. Cook over medium heat, stirring occasionally, until fruit is soft.
  2. Let cooked fruit cool for at least 15 minutes.
  3. Transfer cooked fruit to a blender, food processor, or food mill – or use an immersion blender.
  4. Process to desired consistency.
  5. Return to Dutch oven. Cook slowly over low heat until you reach desired consistency.
  6. Ladle hot sauce into pint jars.
  7. Cover with two-piece lids and process in a water bath canner for 20 minutes.
  8. Remove from canner and let cool overnight.

 

 

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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

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