How long does apple sauce usually last

Apple sauce is usually boiled for 30-40 minutes, and the specific time depends on the apple variety, cut size, and heat.

Varieties of apples with softer texture, such as Red Fuji, can be peeled, pitted, and cut into small pieces. After boiling over medium heat for 20 minutes, they can become a delicate paste. If you prefer a fruity texture, it can be shortened to 15 minutes. When using harder green apples, it is necessary to extend the process for at least 35 minutes to fully soften the fibers. The difference in firepower between induction cookers or gas stoves can also affect the time, and an additional 10 minutes are required for slow cooking on low heat to prevent bottoming out.

Using a traditional copper pot for boiling can reduce 5-8 minutes of time due to uniform thermal conductivity, but continuous stirring is required to avoid sugar coking. Adding lemon juice or vitamin C tablets can delay oxidation, but it will extend the juice collection time by 2-3 minutes. Pre crushing the fruit pulp with a blender can shorten the total duration by 1/4, but it may result in a loss of some fruit aroma. Commercial high-pressure steam boilers can compress time to 12-15 minutes, but this method is not recommended for home production. The boiling process of SEP is divided into three stages: in the early stage, boiling over high heat to remove astringency, in the middle stage, turning to low heat to concentrate sugar, and in the later stage, turning off the heat and allowing the remaining temperature to blend flavors. It is recommended to use a wooden spatula to continuously flip and observe the slow dripping of the sauce from the spatula, which is considered complete. Apple sauce stored in refrigeration can reduce the cooking time appropriately and reserve space for subsequent heating shrinkage. In patients with diabetes, sugar substitutes can be used to replace part of sucrose, but it needs to be prolonged for 5 minutes to promote sugar alcohol dissolution. Keep the kitchen ventilated during production to avoid steam burns.