Posted November 7, 2023 by: Admin #Kitchen

This Applesauce Recipe offers a delightful fresh apple flavor and allows for a choice between a smooth or chunky texture. Even picky kids who won’t touch store-bought applesauce can’t resist refills when it’s homemade.

If you use very ripe apples, there’s no need to add any sweeteners. Learn how to make applesauce with canning tips to ensure longer storage.

The Best Apples for Applesauce

While applesauce cooks down to a nearly puree consistency, the type of apple you choose is not critical, but experimenting with different apples can provide a fun way to vary the flavor, which is hard to achieve with store-bought applesauce.

These golden delicious apples came from my parent’s tree, but you can use any type of apple. The best apples for this applesauce recipe are ripe ones, and if you have overripe apples, that’s even better! The riper they are, the less sugar you need to add.

Pro Tip: Applesauce is an excellent way to use up overripe apples. That’s why we wait until the end of the season when the apples are starting to get soft.

The Fastest Way to Peel Apples

If you have access to a bunch of apples and love to bake with apples, you need this apple peeler in your life. I loved mine so much that I bought a second one for my Mom, who taught me how to make applesauce. An apple peeler not only quickly peels the apples (without any waste), but it also cores and slices all in one swoop.

How to Make Applesauce

This process couldn’t be easier, especially if you have the apple peeler. Once you have the apples on the stove, you’ll just let them simmer and putter away for a while before blending.

• Prep Apples – Peel, core, and slice apples.
• Simple Syrup – In a large stockpot, add 1 1/2 cups water and 2 Tbsp sugar (optional) and bring to a boil to dissolve the sugar.
• Add sliced apples, return to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally. The apples will shrink down. Mash or puree apples to desired consistency.
• Serve sprinkled with cinnamon.

Chunky Applesauce or Smooth?

The right consistency for applesauce is a matter of personal preference, and the beauty of homemade is that you can choose.

• For smooth consistency: use an immersion blender or an electric hand mixer at the end, or transfer to a food processor to reach your desired texture.
• For chunky applesauce: you can mash it up with a potato masher or just stir with a whisk to keep some of the chunky texture.

How Long Does Applesauce Keep?

You can keep freshly made applesauce covered and refrigerated for up to 2 weeks. After frozen or canned applesauce is opened, it should be eaten within a week.

To Freeze

Once applesauce is at room temperature, transfer to freezer-safe zip bags or containers, leaving a little room for expansion. Freeze up to 3 months. Thaw in the refrigerator overnight or place the sealed bag under cold running water.

How to Can Applesauce

If canned properly, applesauce will have a shelf life of about 1 year. If you are new to water bath canning, you’ll love this canning kit, and be sure to read up on the canning process in detail here.

To can applesauce: wash and sterilize 8 pint-sized jars and lids then use a funnel to transfer piping hot applesauce into each sterilized jar, leaving 1/2″ headspace. Wipe the rims clean with a paper towel. Cover with lid and tighten the lid to secure (don’t overtighten).

Use a jar lifter to carefully transfer jars to a canning pot and process in boiling water for 20 minutes with the water going 1 to 2 inches above the jars. Carefully remove jars and let them cool to room temperature until lids suction in and seal. If jars did not seal correctly, refrigerate and enjoy within 2 weeks.

How to Serve Applesauce

Pro Tip: Use applesauce to lighten up baking. Swap out half the butter in baked goods for applesauce as we did with our Healthier Carrot Cake.

How to Make Applesauce:

• Peel, core and slice all of the apples.
• Into a large stockpot, add 1 1/2 cups water and 2 Tbsp sugar. Place over medium heat and bring to a boil to dissolve sugar. Add all of the sliced apples, reduce heat to low then cover with lid and cook for 1 hour, stirring occasionally.
• Mash apples to desired consistency, using either a potato masher, an immersion blender, or an electric hand mixer.
• Once applesauce is at room temperature, serve with cinnamon if desired. Refrigerate, freeze, or can for longer storage.

To Can Applesauce:

• Wash and sterilize 8 pint-sized jars and lids. Use a ladle and funnel to pour hot applesauce into sterilized jars. Wipe the jar rims clean with a paper towel.
• Fill a large canning pot 1/3 full with water and bring to a boil. Place applesauce jars into the hot water, making sure they are covered by 1-2 inches of water. Return to a boil and process for 20 minutes.
• Carefully remove from the water using a jar lifter and place them right side up until they reach room temperature and lid suctions in and seals. The lids should not pop when sealed correctly. If any jars do not form the seal, refrigerate and enjoy within 2 weeks.