If you are searching for easy recipe instructions for making homemade applesauce, you have found the best one here!
Making a delectable, healthy sauce using fresh apples is really a very easy and a fun process!
I have made my own applesauce for many, many years, often making and canning, or freezing, over 100 one-litre jars a year.
Applesauce can be used as a delicious side dish for a variety of dinners, as a healthy snack, as an ingredient in recipes such as muffins and quick-breads, and for nutritious homemade baby food.
Scroll down for information as to the various different methods for making applesauce at home.
Most kids love applesauce.
In the Fall, when it is time to make applesauce, the family always enjoys a bowl of warm, freshly made applesauce as a healthy, mouth-watering snack after school or work!
In fact, kids are always eager to help with the process.
I store freshly made applesauce, made using this applesauce recipe, in the refrigerator for up to a week.
This applesauce recipe makes homemade applesauce that can also be canned or frozen, providing an abundance of this delicious fruit sauce for up to a year.
If you have the available storage space in a freezer, freezing homemade applesauce is easier and quicker than canning applesauce, although the process to make the applesauce, (using the applesauce recipe and directions below), is done the same way.
If you are planning to make a large quantity of applesauce, you should invest in a food mill, for example a Foley Food Mill, or other mechanical processor such as a Victorio Strainer.
Scroll down for more information and instructions using a mechanical applesauce maker and links to purchasing these amazing applesauce making tools!
The choice of what variety of apple you will use to make your applesauce is your preference. However, there are some varieties of apples which are more suitable for applesauce making than others. I like to use “MacIntosh” variety. Check with the produce manager of your grocery store or market to find other suitable varieties.
If you are planning on making a large quantity of applesauce, you may want to consider picking (harvesting) your own apples.
Many fruit farms allow you to pick your own apples for a cheaper price than pre-picked apples. Some Farms also sell “seconds” or “windfall” apples for a much reduced price. These would be fine for making applesauce, as long as they are not in any process of decay.
How many apples do you need to make applesauce?
A rough estimate is to make 15 litres of applesauce, you need about 1 bushel, or 40 pounds of apples. In my experience, one large ("dutch oven") size pan makes about 2 litres of applesauce.
Step 1: Peel, core and slice the desired number of apples into a pan.
Step 2: Add a little water, depending on the amount of apples, about 1/3 cup of water for a dozen apples.
Step 3: Bring the apples and water to a boil over medium-high heat, then when water boils, reduce heat to low heat, and allow apples to simmer for about 20 minutes, or until tender.
Step 4: Remove pan from heat and, using a potato masher, crush the apples. Applesauce will be “chunky”. If you desire to have "smooth" applesauce, process the apples in a blender or a food processor.
Step 5: If desired, add granulated sugar to taste and stir.
Step 1: Wash the apples in the sink
Step 2: Using a paring knife, quarter the apples, being sure to remove the bottom and top stem pieces(ends), but you do not need to remove the center part of the core, nor the seeds.
Step 3: Fill a large size ("Dutch oven") pan about ¾ full of prepared apples.
Step 4: Add a little water, about 1 cup for a large pan.
Step 5: Bring the apples and water to a boil over medium-high heat, then when water boils, reduce heat to low heat, and allow apples to simmer for about 20 minutes, or until tender.
Step 6: Remove pan from heat, and process using one of the following methods:
For processing smaller amounts of apples, I like to use the "Foley Food Mill". However, it simply presses the cooked apples through a sieve, but the remaining peel, etc. need to be emptied manually from the strainer from time to time.
When processing larger amounts of apples, (for example to preserve the applesauce), I use my "Roma" Mechanical processor. The "KitchenAid" Sieve/grinder with special attachments would work very well if you have this tool.
Step 7: Add granulated sugar to taste, approximately 3/4 cup for a large ("dutch oven") size plan.
Step 8: Transfer the applesauce into canning jars and follow the manufacturer's instructions and store for up to one year.
Or transfer into freezer-safe containers, allow to cool, and then seal and freeze for up to one year.
Or, allow to cool, and store (covered) in the refrigerator for up to one week.