This homemade applesauce recipe starts with apples fresh from the backyard orchard and results in a flavor-packed sauce. And it couldn’t be easier. The “recipe” is more like a technique and you can make a batch of homemade applesauce as big (or small) as you like.
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.
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Let’s talk about that store-bought applesauce, though. If it’s all you’ve ever known, it probably tastes great to you. But to me? It has the texture of baby food, all finely ground and the same all the way through. And compared to homemade applesauce, the commercial version tastes watered down. What if I told you that this homemade applesauce recipe tastes like apple pie served in a bowl? All cinnamon goodness, with some chunks of apple. Serve it warm with a scoop of vanilla ice cream, close your eyes, and it’s easy to imagine that you’re eating pie.
I’m here to tell you that this homemade applesauce recipe is easy to make and so 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.
This applesauce recipe doesn’t call for any added sweetener. Start with sweet, ripe apples and the recipe just doesn’t need it. If you have a sweet tooth, though, or you’re using less-than-sweet fresh apples, you can certainly add sugar or honey to get the flavor just right.
No need for perfection
You’ll save a substantial amount of money if you track down a farmer who is willing to sell you her culls or seconds. These apples are bruised or blemished, but perfectly fine for turning into homemade applesauce. Just trim out the bad parts and use the rest. If you have a small orchard of your own, the apples that drop to the ground can be used in this homemade applesauce recipe. Simply cut out the blemishes and use the good portion of the apple that remains.
Related: Gluten Free Apple Crisp Recipe Fresh from the Farm
Homemade applesauce recipe
This homemade applesauce recipe doesn’t require any measuring. How simple is that?
There’s a recipe below, complete with measurements for those who are more comfortable with exactness. In reality, though? You don’t need to measure. You can easily make a batch of applesauce to suit your needs. I’ve made this in a huge stock pot. I’ve made a small batch of homemade applesauce in a saucepan.
Here’s how you do it:
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.
Related: Make this Pecan Applesauce Cake
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. I don’t use sugar, but if you like your applesauce sweeter, by all means stir some in.
5. Serve this homemade applesauce recipe warm or chilled, or proceed with canning steps below.
Related: Small Batch Instant Pot Applesauce
Related: Grandma’s Apple Pie Recipe From Scratch
Canning applesauce
Canning applesauce is easy; in fact it’s one of the first things I learned to can at home. The applesauce recipe itself remains the same; canning applesauce is just the process of putting it in jars and processing it so that it’s shelf stable. No refrigeration required.
If you need an overview of the canning process, read through this post about canning equipment and how it’s used.
While this homemade applesauce recipe is cooking, fill a water bath canner and put it on to heat. Once the applesauce is completely cooked, ladle hot applesauce into canning jars. Top the filled jars with a lid and screw on the band. Submerge these hot, filled jars in the water bath canner for 10-15 minutes (depending on the size of the jar). Once processed, let them cool and then store them in your pantry.
Freezing applesauce
If you’re not ready for canning applesauce, you can freeze it, too. To do so, allow the applesauce to cool completely, then ladle into freezer safe containers. Be sure to allow 1-to-2-inches of head space, as the applesauce will expand some when it’s frozen.
To thaw, set the applesauce out on a towel at room temperature. Stir before serving.
We eat this homemade applesauce by the bowlful, but if you’re looking for more ways to use canned applesauce, check out these sweet and savory ideas!
Related: Skillet Apple Pie: How to Make Apple Pie in Cast Iron
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Homemade Applesauce Recipe
Ingredients
- 3 cups apple juice or water
- 8 cups apples chopped
- 1 tbsp cinnamon
Instructions
- Peel, core, and cut apples into roughly 1" chunks.
- Combine apples and apple juice (or water) in a large stock pot.
- SHORTCUT: You can skip measuring the ingredients entirely and simply fill a pot with apple chunks. Add juice or water to a depth of about 2" and cook as directed.
- Cover the 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.
- Stir in cinnamon.
- 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 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.)
Notes
Nutrition
This post was originally published in August, 2013. Updated, August 2018.
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Reader Favorites from Attainable Sustainable
Hi! I see you say to add apple juice. Right now I only have apple cider from our local farm. Is that ok to use? Thanks!
But then weʻd have to get into a whole conversation about the difference between juice and cider! (Cider is generally the term for fermented apple juice, but a lot of people use the term interchangeably, calling fresh squeezed apple juice “cider.” I sounds more old fashioned, doesnʻt it?) Short answer, yes. 😉
Juice vs cider is actually the extraction process. Cider is cold press, juice is heat processed.
So how many pounds do you do on average? Any any apple juice?
In past years – living in apple country – I’d do about 120-150 pounds each year. My dad has a cider press, so we let him do the making of apple juice. 😉
We have had such a bumper apple crop the past few years at our place, we have had to get a bit creative with how we preserve our apples. We have tried sauce, cider, juice, but the most effective for our family was making a bunch of stewed apple slices, like we did here: http://bit.ly/1Cc276Y. Great share 🙂
Delicious!
How long is this good in the refrigerator for? Do i need to add anything for preserving?
It should last – as is – in the fridge for 10 days or so. If you need to preserve it longer, either can it or freeze it.