How to Make Homemade Applesauce: A Step-by-Step Guide

Homemade applesauce is a delicious and nutritious treat that’s easy to make and preserve. Follow these simple steps to create your own applesauce, perfect for enjoying now or storing for later.

Ingredients and Preparation
Apples: Use a variety of apples for the best flavor. For approximately six pints of applesauce, you’ll need 7.5 to 10.5 pounds of apples.
Water: Add a small amount of water to prevent burning.
Lemon Juice or Fruit Fresh: This helps prevent the apples from browning.
Sugar (Optional): Enhances the sweetness. The amount can be adjusted to taste, typically 1.75 to 2.5 cups for the given amount of apples.

Instructions
Wash and Cut the Apples: Start by washing your apples under cold water. Peel them if desired, but keeping the peel adds nutrition and color to the applesauce. Cut the apples into quarters or slices, removing the cores. You can save the cores to make apple cider vinegar.

Cook the Apples: Place the apples in a large pan with a little water and lemon juice. Cook the apples on medium heat until they soften. Stir occasionally to prevent burning and add more water as needed to achieve your desired consistency.

Blend the Apples: Once the apples are soft, use an immersion blender to puree them. If you prefer a smoother applesauce, you can use a food mill or food strainer to remove the skins.

Add Sugar: If you’re adding sugar, do so now. Stir in about two cups of sugar for a large pot of applesauce, adjusting to taste.

Can the Applesauce: Prepare clean pint mason jars. Fill each jar, leaving about half an inch of headspace. Wipe the rims with a damp cloth to ensure a good seal, then apply the lids and bands.

Water Bath Canning: Place the jars in a water bath canner, covering them with hot water by one to two inches. Bring to a rolling boil and process for 20 minutes. After boiling, turn off the heat and let the jars sit in the hot water for 10 minutes to prevent siphoning.

Cool and Store: Remove the jars and place them on a towel to cool for 12 to 24 hours. Once cooled, remove the bands, label the jars, and store them in a cool, dark place. Properly canned applesauce can last for several years if the lids remain intact and there are no signs of spoilage.

Tips for Success
Variety: Using a mix of apple types can enhance the flavor.
Peeling: Leaving the skins on adds nutrition and color, but it’s up to your preference.
Consistency: Adjust the water amount to get your desired thickness.
Sugar: Optional but recommended for enhancing sweetness. Adjust to taste.

Canning: Ensure jars are clean and process them properly to prevent spoilage.
Conclusion
Making homemade applesauce is a rewarding process that provides a delicious, healthy treat for your family. Whether you enjoy it fresh or preserve it for later, homemade applesauce is a great way to make the most of your apple harvest. Happy canning!