Homemade Applesauce

by Woodsbum

I searched for quite a while before I found a good applesauce recipe. Most call for all sorts of weird things. I really like this recipe because it is simple, basic and tastes great.

Here are the ingredients per my batch. Some math may be required:

  • 18 lbs of apples
  • 3 cups of water or apple juice/cider
  • Juice of 3 lemons (approx 1/2 cup)
  • 1 1/2 cup brown sugar (packed of course)
  • 5 teaspoons of Cinnamon

First thing you will need is your apples. I used half Gala and half Granny Smith. They are much better if you use them before they get too soft.

Make sure you pick up one of these:

Apple slicer

Apple slicer

These slicer things make short work of peeling, slicing, and coring an apple. When you pull the apple meat off the device, just cut the whole apple coil in half, then throw it into the pot with the ingredients. There is no need to play games with adding things one at a time. Just toss it all in and put it on low heat to start cooking down.

Cut and ready for cooking

Cut and ready for cooking

Once it is all cooked down and the apples are soft, you need to pull the apple out and blend them. I use a Ninja like this one:

Ninja

Ninja

The hot applesauce will be a bit running, but it will be perfect to just jar up and can. I left about 1/2 inch of headspace on my jars and then water bath canned them. The 18 lbs made a little over 6 quarts of applesauce.

Ready for canning

Ready for canning

The whole process took about an hour and half from start to finish. The best part is how great the applesauce turned out. I don’t think that I have ever had any store bought or homemade applesauce that tasted better.

As a side note, I do things a bit different with my cinnamon. I purchase the sticks in bulk and then grind it myself as I need it. This gives a stronger taste without the bite that you get with the preground stuff in the stores. Even the smell is better.

Have some fun and good luck. I am getting ready to can some peaches that we picked up in Wenatchee sometime this week.

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