http://forums.gardenweb.com/forums/load/harvest/msg092016519626.html

is a good post on varieties of apples and contains links to many other discussions on 'favorite apples' for sauce, canning, and drying.

For applesauce, many recommend a mix of varieties for the best flavor. But texture is more of a preparation issue than a variety issue although using the hard variety apples like Gravenstein, Arkansas Black, Jonagold, etc. rather than the soft ones like the Delicious will give you a more coarse texture.

Skip milling it too for a more coarse texture although if you aren't going to peel them first as generally recommended then you'd have all the peel left in.

Check out the discussions below on applesauce for more info.

Dave

Here is a link that might be useful: Applesauce recipes and discussions

Peel the apples first, then cook, run through a food processor (best way) or a blender (small batches) just until you get the desired consistency. I don't like mine real runny and smooth either so a few pulses in the food processor does the trick. The consistency maintains even after processing.

Val

I love Gala apples. Them and Fuji are my favorites for anything.
Granny Smith are awful tart for applesauce. Red Delicious are too soft and mushy. They are best for eating. I really don't like them .
Johnagold would be good.
I do the food processor method, too. I find it the best way for me. However I puree them raw, then cook ! I like the texture and ease of it best. No messing with hot applesauce. Just cook, put in the jars and process.
If you want it more chunky, you can also just dice and cook and mash with a potato masher.

Pink Ladies make excellent apple sauce. I don't like the little flecks of peel in the finished sauce, so I peel, seed, and cut them in chunks. Then I cook them with a cinnamon stick until I can crush them up with a potato masher or run it through the coarse plate of the food mill.

Thanks one and all!! I should have clarified about the peel. I leave peel on when cooking but remove it completely before canning sauce. I will make a batch with the food processor - now why didn't I think of that??

DL

DL,

To remove the peel after cooking, you use a food mill or sieve, yes?

If you like it not too smooth, I'd suggest peeling and coring the apples first. (And chop roughly, or even finely in food processor.) That way you can cook it as much or as little as you like to get a good consistency with some "body" left in it. Stop cooking when it's just a little LESS smooth than you want it, since it'll cook a bit more when you process.

I'm one of those who recommends a mix of apple types for best flavour (and for an interesting texture, as some will soften more and sooner).

Of the kinds you mentioned, Granny Smith and Jonagold are pretty sturdy. Macintoshes a bit less so but hold up OK. Their flavour makes a very nice sauce, IMHO. Delicious will definitely soften quickly.

If it comes out more tart than you like it from the varieties you choose (e.g. including some Granny Smiths), you can just add a little sweetener (sugar, or honey).

Life is too short not to have applesauce the way you like it! Good luck!

Z