What kind of apples are best for making applesauce?

We live in a country where you can't just go pick up "Granny Smith" or whatever. Crispy? Softer? Very sweet? Tarter? I want to freeze quite a bit to carry us through a (very long) winter!

What kind of apples are best for making applesauce?
Just use what is available. Since I don't know where you live, I don't want to suggest an apple that isn't available to you.





You can make applesauce from any type of apple. Find one or two you like to eat. If you can pick them yourself, that's even better. I usually don't season it much until after I thaw it out. That way I get exactly what I want from each batch.





If you really want an interesting sauce and you like them, I have made pear sauce. You would make it the same as with apples. You can also combine the two. Very yummy
Reply:A Gala apple would be your best bet. It has a good consitancy, and has a nice sweet taste too it. Its the perfect apple for applesauce. And they are inexpensive also.
Reply:Sexy Apples.
Reply:grannysmith, i am a manager of a factory which produces applesource.
Reply:macintosh steam cooked with skins and a cinnamon stick on a medium low heat with a little water for 15 to 20 minutes
Reply:I like using Golden Delicious
Reply:Someone once told me that the red Macintosh is what they preferred to use.
Reply:For applesauce, I recommend golden delicious or gala if they are available.





Softer sweeter apples are better for applesauce. Tart and firm are better for pies and tarts because they stand up to cooking better.
Reply:Red Delicious! Mmmmmmm!
Reply:I suggest tart apples. But really, try two or more varieties that you CAN get where you live.
Reply:granny
Reply:Cooking apples are the best for making anything with it- from a delicious apple crumble to a tasty apple sause!


These are a less sweeter but has a firm flesh that doesn't break down too much when cooked.


Hope that solves it...Happy Cooking!
Reply:We always used the lousiest apples for apple juice and sauce. You add sugar and that makes the difference. The best apples were eaten fresh (some stored in the basement on wooden shelves at about 50F or 10C), which kept them edible and delicious.