Friday, October 12, 2018

It's Apple Run time!

Every year at this time, our car club takes a fun cruise up the gorge to Hood River to participate in our Apple Run.  It is so fun to visit the apple orchards and stock up on different apple varieties and try out a few new ones.  Really.....there are like over 100 varieties at one place.  It is amazing.

So, what to do with all this apple goodness?  Let’s bob for some facts about these yummy apples!

Did you know that specific apple varieties are used for specific reasons?!

Here is a website that talks about 11 different ones where you can read  how the different tart and sweet varieties make good sauce!  Cortland, Crispin (Mutsu), Fuji, Golden Delicious, Gravenstein, Jonamac, McIntosh, Braeburn. Rome and of course Honey makes a real sweet sauce.

Apples store very well and can be kept for months!  Keeping them cool is best, remember that the cooler the better.  Keep the skin on the apple when you are baking or cooking for more nutrients and flavor.  Any you know me!........Choose organic apples!.  The the skins absorbs everything they are exposed to so choose organic to keep those nasty pesticides away from your system.   Be sure to thoroughly wash the all your yummy apples with Thieves fruit and Veggie wash!  Even with organic, you'll be amazed of the dirt that comes off your produce.

Now......with all that apple info, my mouth is sooooo ready for some sauce?  You too?
I hope that you own an Instant is so fast to get foods cooked to perfection and applesauce is no different!

Instant Pot applesauce with essential oils

3 pounds your favorite apples  - peeled or not peeled
1/4 cup water
Added later:
1 - 2 drops Young Living lemon essential oil
1 - 2 drops Young Living cinnamon bark essential oil

If peeling the apples, do this first. Core then chop your apples into large chunks.

Place the apples and water, the Instant Pot. Close the lid and cook on manual high pressure for 5 minutes.  Use Natural release.  Mash your sauce to the consistency you desire by using a potatoe masher or an immersion blender.  Ass your essential oils when the sauce is warm but not hot.

WORD TO THE WISE: Add one drop of essential oil at a time, stir and taste.  Essential oils are super potent, especially the Cinnamon bark Essential Oil.  You can always add more but you don't want to over do it and make your batch too spicy.  Serve warm, room temperate or cold. The flavors will change slightly as it cools, so adjust to taste as needed.

Don't have an IP?  Well, you can do the same in a slow cooker or in a pot on your stovetop.  You'll have to add a little more water but the instructions are pretty much the same.

Why essential oils?  What are their benefits?  

Young Living Cinnamon Bark essential oil promotes a healthy immune response, and helps maintain a healthy lifestyle regimen. Cinnamon has been used traditionally for thousands of years as a spice, and provides a spicy and delicious addition when cooking or baking. This oil includes the naturally occurring constituent cinnamaldehyde, and is an important ingredient in many Young Living products including Thieves®, Abundance™, and Inner Defense™.
Young Living Lemon essential oil (Citrus limon) includes the naturally occurring constituent limonene. Lemon may also be used to enhance the flavor of foods.  It takes 65 lemons to fill the 15ml bottle.  The essential oil is cold pressed from the rind and NOT the fruit.

Click here to find out how you can get your essential oils!

Why do you add your essential oils after the cooking process?  Essential oils are very volatile.  That means they can evaporate or cook off in the process.  You definitely 'could' use them in the cooking process but you have to add so much more that it is better flavor and more economical to add after the cooking is done!

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