So many people look at me in surprise when they hear that I make applesauce instead of buying it at the store. It has simply never occurred to them to wonder how to make applesauce, they’re so used to buying it at the supermarket. I’m here to tell you that this applesauce recipe is easy and well worth it.
I grew up on an apple farm. When one grows up on an apple farm, one gets a bit picky about applesauce. It should be nice and chunky, with lots of cinnamon, and it must be made from Gravenstein apples. Of course, that last rule is entirely flexible depending upon your preferences, but I assure you that Gravenstein apples are the best. My applesauce recipe doesn’t require any measuring. How simple is that?
Homemade applesauce recipe
1. Peel, core, and cut apples into roughly 1″ chunks. Use enough apples to fill your chosen pot. Use a saucepan for a small batch or a stock pot for a large batch.
2. Pour apple juice into your pot to a depth of about 1″ for a small batch, 2″ for a large batch.
3. Cover your pot and cook on low heat, stirring occasionally until apples become tender. Use a potato masher to break them up until your sauce reaches desired consistency. Alternatively, you can do this in your slow cooker. Same drill: Fill the slow cooker with apple chunks, put about an inch of apple juice in the bottom, and cook on low all day.
4. Stir in plenty of cinnamon. (like this)
5. Serve warm or chilled, or proceed with canning steps below. If you’ve got more than you can use but don’t want to go through the canning process, you can freeze it, too.
Home canning your applesauce
Ladle hot applesauce into sterilized jars, leaving 1/2-inch head space. Wipe rims with a damp cloth (to assure a good seal), screw sterilized lids on, and process for 10 minutes in a boiling water bath. (Click through for a complete tutorial on water bath canning if you’ve never done it before.)
Be sure to set aside enough apples to make Grandma’s apple pie, too!