It takes slightly longer than a fingersnap instant but, applesauce is just cooked apples, therefore as far as desserts and condiments go, applesauce is pretty darn instant.
I had a huge apple harvest for someone who only kind of knows what they're doing with their apple trees. I picked over 100 apples and after proudly staring at them, hands on hips with wrists cocked at an angle of gloat, I understood my error.
Now I had to do something with them. I don't have enough cold storage to keep them for months and I cannot, could not, eat all of them myself. I tried.
One person + over 100 apples = 3 days later Googling Do apples make you gassy?
Right away I decided to keep the Jonagolds for eating and the McIntosh apples for preserving. Since I had an even split of both, that worked out perfectly.
Which brings us to this post, wherein I teach you how to make applesauce. It's not a recipe - I'm teaching you how to make applesauce without a recipe. It's a method.
Table of Contents
Making Applesauce
This video will give you an overview before I get into the specifics.
Ingredients
- apples
- water
- sweetener (if you'd like)
- spice (if you'd like)
Instructions
You don't need any measurements if you know why you're doing what you're doing.
Apples turn into applesauce just by cooking and mashing or blending them.
Water is added to applesauce to prevent them from burning on the bottom of the pot. So just add about ¼" of water to the bottom of your pot to prevent burning.
Sweetener is up to taste. Add it last after you've tasted your finished applesauce. This way you'll add the exact right amount for you. Not more, not less.
Core your apples.
Peel if you want. You don't have to (especially if you're blending your sauce).
Chop apples into chunks & put them in a heavy pot.
Add enough water to cover the bottom of the pot by ¼". Why yes, it is smarter to do this before you add the apples.
Add any spices (cinnamon, nutmeg etc.) you want and bring to a simmer.
Simmer until the apples are very soft. If you used whole cinnamon sticks, remove them. Mash or let cool a bit and put through a blender.
Return to pot and TASTE.
If it's sweet enough for you, you're done. Otherwise, add your favourite sweetener to taste. If you're using sugar, reheat the applesauce to make sure the sugar is melted.
Hint: 10 apples into this I was wishing I had one of those hand crank apple peelers. Then the feeling faded because I figured they were stupid and didn't work. Later that night I read the Amazon reviews and apparently it's actually fantastic.
Spice Options
- Cinnamon
- Nutmeg
- Allspice
- Clove
- Ginger (fresh or ground)
- Vanilla
Storage
Store your applesauce in the fridge for about a week, freeze it or preserve it.
How to Can Applesauce
There is nothing, NOTHING easier to can than applesauce. Especially if you're an experienced canner.
For those of you who are experienced canners you just need to know:
Hot pack applesauce then waterbath: 15 minutes for pints or 20 minutes for quarts.
That's it.
For everyone else here's the full instructions for how to can applesauce.
Bring a large pot of water to boil. The water should be deep enough to cover the tops of the jar by about 1".
Ladle HOT applesauce into clean canning jars, leaving ½" of headspace. Wipe the rim clean with a damp paper towel or cloth.
HEADSPACE: The room between the top of the contents and the top of the jar.
Add the sealer and ring and finger tighten. Place in boiling water bath.
Process for 15 minute for pint jars or 20 minutes for quart.
FINGER TIGHTEN - This means to tighten the lid using your thumb and ring finger. Anything stronger than could be too tight and prevent a good seal.
PROCESS TIME - Processing time begins once the pot of water is back at a full boil after setting the jars in it.
When the processing time is up, remove the jars onto the counter using this handy $10 tool. Leave the jars undisturbed until the seals pop then store in a dark cupboard.
Often with canning, you need to add something like lemon to increase the acidity of the contents, making them safe to can.
You don't need to add an acid when canning applesauce.
Lemon when canning applesauce
According to the Michigan State Extension office, the National Centre for Home Preservation, and the South Dakota Extension office you don't need to add lemon or any other acid when canning homemade applesauce.
Homemade Applesauce
All you need are apples and sweetner to taste.
Ingredients
- apples
- water
- sweetener (optional)
- spices (optional)
Instructions
- Pour ¼" of water into the bottom of a heavy pot like a dutch oven and set aside.
- Core, peel & chop apples into chunks.
- Add apples and spices to the pot and heat over medium/low stirring occasionally.
- Cook until the apples are very soft then remove any whole spices like cinnamon sticks.
- Mash for a textured applesauce or let cool a bit and blend for smooth applesauce.
- Taste it. If you make a puckery face, add as much sweetener as you need to help with that. You can also add more spices if you'd like at this point.
- Reheat the applesauce to melt sweetener and allow spices to cook a little.
- Refrigerate for up to a week or freeze.
Notes
See post for instructions on preserving your applesauce by canning it.
Recommended Products
I'm an Amazon affiliate some I get a few cents when you buy something I've linked to.
And there you have it. Instant (compared to other desserts or condiments) applesauce.
The hand crank never sat right on my counter but the attachment for my Kitchen Aid is a breeze to use and clean, and saves my arms from tendinitis/arthritis.
The hand crank apple peeler and corer from Lee Valley is a game changer when it comes to doing anything with apples. We process over a hundred pounds of apples every year with this handy little device: pie filling, apple sauce, apple jam, crumbles, etc.
I have used the Hand Crank Apple Peeler, and when you have nice symmetrical apples, it does work great. When your apples are not symmetrical, not so much. We lost about half our apples when the core didn't line up with the little corer all the way through the rotation. Now I do admit that I usually peel mine by hand, but my fella has one of those handy-dandy Hand Crank Apple Peelers, and he thought it would be great to save me some time. Unfortunately, it was on a camping trip and he did not have a single paring knife in his camper, so we ended up using a not very sharp steak knife instead of my favorite paring knife.
You need a food mill! That way you just wash, core( if you must) and cook the apples. Pick the size of screen you want to use and turn away. Easy peasy and no peelings; all the glurk is left on the screen and easy to dump in the compost. Sometimes I canned the applesauce, sometimes I froze it, sometimes I just ate it:-)!
An dandy kitchen gizmo to be sure. If I ever need to process a bunch of apples I'll have to pick one up..... that and a good T-handled corer. I'd prefer cutting the apples to the size du jour rather than the spirals the machine cuts. So basically for ME it's a great quick 'n easy apple peeler.
Hi Karen
Approximately how many canning jars of apple sauce did you make from how many apples? Thank you
My mom always made her own applesauce. She used a pressure cooker and left all the skins on during the cooking. Then she used a funnel-shaped colander to push the apples through leaving skin and seeds behind. The applesauce was always a lovely shade of pink which she said was due to the skins being left on the apples during the cooking process. It was always so delicious.
You can also make it in the microwave. No need to add water -- just cook on high until mushy enough. I like to make pear sauce with a cinnamon stick and a little bit of lemon peel.
Hi Karen Yup; those apple peeler corers are worth every penny, and they can be used to peel potatoes, too, apparently. We had more than 100 lbs of apples from one tree, a Gravenstein. I gave about 40 lbs away then tackled the rest with my handy dandy gadget -- a gift from a friend who once helped me peel dozens of apples the old fashioned way. Enlist the aid of one of your friends - forget that, family -- and whine that you wish you had one of these. Who knows, she might take the hint.
I make applesauce and apple butter in a crock pot. It's easier than making sure your apples don't burn or stick because you have simmered the water until the pot is dry. I do use the apple peeler and once you get the hang of it, peeling goes very quickly. I'd recommend it. There is nothing better than homemade applesauce and apple butter.
Hi Leslie! No crock pot here. The sauce doesn't stick though. The water is really only needed for the beginning of the process because as soon as they heat up the apples release liquid of their own which prevents burning. I'm actually making MORE applesauce today because my Jonagold apples are getting soft quickly. (they taste delicious but aren't good keepers) ~ karen!
I always put my peeled apples in a very large bowl of water with lemon in it and stir occasionally to coat them. That keeps them from browning, therefor I do not add lemon when canning the applesauce and they taste great since I eat the slices while making applesauce.
I never peel my apples when making applesauce and never add sugar (I put a pear or two in with the apples to sweeten it up a bit, but even if I don't have pears, I still don't use any sweetener). I don't blend it, either - just use a potato masher. It's one of my grandson's favourite! I use whatever apples I have on hand. Oh, and some cinnamon.
You don’t have to peel or core apples for applesauce. Just run it through the foodmill after it’s cooked and it will take care of all the seeds and peels.
That was meant to be a general comment. Not a reply. Sigh.
exactly what I do...and if the skins are red you get pink applesauce....easy peasy...I HATE peeling apples
I ADORE my apple peeler JohnnyAppleSeedPeeler It saves so much time and makes great peels/cores for apple cider vinegar. I recommend them to anyone that grows or jars apples. or makes pies, or fresh sauce, or wants to peel other things like potatoes, pears, etc. Great recipe Karen!
I haven't tried the apple peeler from Amazon, but years ago I did buy one of the cheap ones with suction cups on the bottom. It works okay but feels flimsy. Then Home Hardware was clearing out their industrial apple peeler-corers for what I paid for my el cheapo. It clamps onto a surface. I though since I already have one and passed it up. Been hitting myself over the head ever since.
Just wanted to share that I always add very ripe pears (if I have any) when making applesauce for a different type of sweetness. AND I have an electronic (Rival Stripper!) apple/potato peeler that was a big hit when my kids were small and helping.
My sweatheart has a huge old apple tree. and a cider press. We often have a cider making party. Everyone goes home with cider, and bags of apples. Then I make apple sauce. I use the crock pot. I don't core or peel the apples. Once they are soft, I use a prayer (that metal cone that stands on legs, and has a wooden cone to go inside and mash everything out the holes). I like lemon juice in it as it brightens the flavor. I prefer the taste of frozen rather than canned. That processing time further cooks the applesauce and changes the flavor. Cardamom is also good in it. and cranberries. if you want apple butter, put it back in the crock pot for longer-till it gets thicker.
thanks Sandra for the name of the metal cone on legs - my mom had this for making her applesauce...I just didn't remember the name of it.
I use my moms! but the food mill looks like it might be easier.
Lucky you! My neighbour bottle4d cider and apple juice last week and invited me over to bottle an apple juice and bring it home. Homemade apple juice is nothingggggg like store bought. It tastes like liquid, crisp, apples. ~ karen!
Nothing better than home made applesauce!
I use a bit of me of lemon juice to keep the apples from browning and maple syrup as a sweetener.
The maple syrup adds an incredible organic and o’Canada flavour to the mix.
Apples & Maple Syrup… Yum…
I just can't bring myself to use my homemade maple syrup in apple sauce. I will however use it on my oatmeal! ~ karen!
Thank you for looking up to see if you need to add lemon or not. My Ball canning cookbook tells me to add lemon and I always hate doing it. And now I never will again!
You're welcome! And I know certain canning books say to and normally I 100% go by what a Ball or Bernardin canning book says, but a scientific study trumps those. ~ karen!
I was really happy to hear about that study- thank you for including that info 🙏
I've been making applesauce since i was alittle girl with my Mom and that is a long time. Never had much luck with apple peelers. Even tried two different types?? For applesauce we used a food mill. No need for coreing or peeling.
https://amzn.to/40H3LP3 Works for tomatoes too.
Hi Ruth. Yes! Food mills are fantastic. More people own an apple peeler and a blender that's all. I actually just don't have room for a food mill, although I've had one in my Amazon cart many times before removing it (because I don't have room for it).😆 ~ karen!
I HIGHLY recommend NOT peeling your apples when making apple sauce. It adds a *wonderful* flavor and depending on variety, it can also add pink color - which is kind of cool.
Also, adding lemon zest and vanilla is just the bomb. No sweeteners needed.
Yep. You can leave them in! And vanilla is a great idea. I think the sweetener depends on the person eating it. And the apple! ~ karen!