|Apple type||Good for applesauce||Comments|
|McIntosh||Yes||Probably the best flavor, but the apples are smaller, so more work to peel|
|Golden Delicious||Yes||Fantastic – wife and I agree on this one – good taste and sweetness|
|Rome||Yes||Baseline – this is a household favorite, not too sweet|
|Fuji||Yes||Slightly sweet and tangy - better than expected|
|Jonah Gold||Yes||One of the best|
|Snapdragon||Yes||A little sweet, but still very good|
|Granny Smith||No||Just doesn’t taste good as applesauce, but I love the tartness as apples|
|Red Delicious||No||Doesn’t taste good as applesauce, but I like the apple|
|Pink Lady||No||Doesn’t taste good as applesauce, but I like the apple|
|Cortland||No||Reminds me of sweet tart candies from childhood – too sweet in my opinion|
|Honeycrisp||No||Way too sweet, I will never try this as applesauce again|
|Gravestein||Unknown||I have not tested yet to date|
|Gala||Unknown||Not tested, Internet says it’s good with mixed with granny smith|
|Stayman||Unknown||Heard on Internet they’re good mixed with golden delicious|
It is probable you do not have my tools, but here's my technique I devised with time and practice over the last couple months. Most guys know the better the tools you have, the easier your job.
Tip: do not buy bruised apples, they taste fine but are harder to peel efficiently
Tip: apple stems get in the way when you are peeling. Avoid buying apples with them if you can.
Tip: 8 pounds of peeled/cored apples can go in my 6 quart slow cooker IF chopped up.