Let’s Make Some Applesauce!

Well this is a little bit late, but better late than never.  Apples are still on the tree which means I’m still working hard.  I think I’m done freezing and have moved on to applesauce.  Now I am a complete sucker for homemade applesauce.  I can honestly say it has ruined me of ever eating store bought again.  E-V-E-R!

So let’s get started with how I do it…

appletreeFirst get yourself a BUNCH of apples.  Now I have done this twice so far and each time forgot to take a picture so just imagine a huge bucket of green apples on the counter.  Like with freezing apples, you want to peel, core, and slice your apples.  I put the slices in a produce protector concoction to prevent browning – 1quart water to 1 cup lemon juice.  Take out a big pot and place just enough water in it to prevent sticking.  I usually just cover the bottom and then a little extra.  You then want to scoop the apples out of the lemon juice water with a slotted spoon and put in big pot.

applesauceOnce you run out of apples, or your pot is full, you want to cook your apples until they are soft.  I usually do this slowly because 1) I have other stuff to do, and 2) it makes the house smell nice.  Once softened, I take that slotted spoon and scoop out the apples and place in strainer in sink.  You can use another bowl if you want but just keep that liquid – you’ll be using that pot again.  I keep the liquid to create that ‘runny’ consistency that applesauce has, and plus there’s alot of flavor in that!  Think apple juice in your applesauce – yummy!

Take those softened apples and place in food processor and puree.  Pour puree back in big pot.  It will look something like this.

applesauce1Now you bring to a boil and keep at boil while canning.  I do mine in quarts but pints will work fine as well.  Pour is warm sterile jars leaving 1/2″ headspace.  Cap and seal and boil 20 minutes (both pints and quarts) in boiling water canner.

BlogI do NOT add sugar – It’s just apples and water.  The apples alone provide amazing flavor and are naturally sweet enough.  Hope this is helpful!  Anyone else canning applesauce right now?

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  1. Three 5 gallons buckets full of apples later, I am done. I think next year I will invest in a manual peeler bc my shoulder is still killing me! But I agree, no need for Mott’s, homemade is the best!

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