Apples for applesauce

[Shandy]

I know some apples are better for making pies and chunky applesauce, but are all apples ok for making regular applesauce and applebutters?

[MamaTiger]

I use whatever kind Ray happens to have that week leftover...

[Tracie]

Varieties by Use at a Glance

 

Fresh Eating: Braeburn, Criterion, Elstar, Fuji, Gala, Granny Smith, Golden Delicious, Jonathan, Jonagold, Lady, Liberty, Mutsu, Melrose, McIntosh, Newtown Pippin, Red Delicious, Spartan, Winesap

 

Baking: Braeburn, Golden Delicious, Granny Smith, Gravenstein, Jonagold, Lady, Liberty, Melrose, Newtown Pippin, Rome Beauty, Winesap

 

Pies: Braeburn, Golden Delicious, Granny Smith, Gravenstein, Jonagold, Jonathan, Liberty, McIntosh, Melrose, Newtown Pippin, Rome Beauty, Spartan, Winesap

 

Sauce: Braeburn, Golden Delicious, Granny Smith, Gravenstein, Jonagold, Jonathan, Lady, Liberty, McIntosh, Melrose, Mutsu, Newtown Pippin, Rome Beauty, Spartan, Winesap

[Darlene]

Any apple is fine, per se, but some apples break down better for applesauce and apple butter.

 

Also, I usually do 2 kinds of apples though...using 2 varieties puts a depth into the applesauce/butter.

[westbrook]

apples for sauce and butters..

 

use sweet apples that way you can use less sugar. Sweet apples tend to break down during cooking.

 

Granny smiths / green apples are a very dense apple which makes it great for baking as it holds its shape. It is also a more tart apple which requires lots of sugar.

[Tracie]

It never fails. Each fall, I go to the apple orchards, and I pick several different varieties, all for different purposes (storage, baking, pies, sauce, eating).

 

Then we get home and I forget which is which. And I give up and use them all for everything.

 

It's always fine. I agree about using more than one variety of apple at a time too.