I have fond memories of making my homemade applesauce recipe with the kids every year. We no longer live in one area with apple trees (so hot down here!), but I still want to make my own. Unlike some canning adventures, I think homemade applesauce is worth the effort. Plus it makes the house smell great!
A word of caution though … your family will never want to eat store-bought applesauce again. Mine won't!
Simple recipe for the best applesauce
There's really no comparison between homemade and watery, store-bought applesauce. The taste of the apple from home is much better. And I'm totally getting over the vices of store-bought applesauce with added sweeteners…
While it's easy to whip up a small batch as needed, we usually make a larger batch for canning. If you want the short and sweet version, I've included instructions on how to make applesauce in the Instant Pot. It tastes great with some apple pie spice and fresh lemon juice. My kids can't get enough of it!
How to make applesauce at home
Here's what we do…
Step 1: Make a plan to enable
Making and canning applesauce probably works best on the weekend if you have some under your feet. We usually choose one last autumn weekend and make it a family event. (Extra hands make light work and all!)
Go out to the farmer's market or apple orchard together and make a day of it. Kids can enjoy the sights and sounds (and tastes!) and you can score local organic produce at great prices.
Step 2: Quantification
How much to do will vary by family, but it's an important step to consider. Nothing kills the joy of cooking from scratch and canning like getting too much at once. (Ask me how I know…)
In my experience, one bunch of apples yields approximately 15-16 quart jars of applesauce. I usually go for 2 bushels to last our family of 7 for about 6 months.
Some equivalents that are useful to remember:
- 21 pounds of apples = about 7 quarts of processed applesauce (one full-water can)
- 1 bushel = 40 pounds of apples
Of course, it doesn't hurt to buy extra for eating, baking or dehydrating. We like to cook seasonally with them as well Apple Cinnamon Muffinspork chops with apples, apple ciderapple butter and side dishes like shaved apple coleslaw.
Step 3: Buy Apples (Preferably Local and Organic)
Making applesauce at home may not save time, but it does save money. The first year I tried making applesauce, I was able to get a bunch of organic apples from our CSA for only $20. (A crazy good deal!)
Step 4: Wash and prepare
Although I make sure to get pesticide and wax free apples, I still recommend soaking them in vinegar. I fill the sink with vinegar and water and let them soak. This removes any dirt or debris from the crop. After soaking, rinse well with clean water.
You can use a peeler to remove the apple skins, but I prefer to leave them on. Quarter the apples and remove the cores before cooking. (If you have a Kitchen AidTHESE attachments easily slice and core for you).
Step 5: Cook until soft and blended
You can use a slow cooker, an Instant Pot, or just a large pot on the stove to cook the applesauce. Boil the apples covered and over medium heat with a little water (less than a cup of water) in the bottom of the pot. I usually add a few tablespoons of cinnamon to every pot full of apples.
Since I leave the apple skins on, I use them once they are soft an immersion blender to mix them smooth right in the pot. A large blender, food mill or food processor also works. The point is to blend the skins so that they are not even visible. You can blend the sauce to your desired consistency and make applesauce smooth or thick.
Step 6: Freeze, Beat or Just Eat!
At this point, the applesauce is ready to eat! This is a great time to give any kitchen helper some warm applesauce before canning. If you are new to canning, this helpful FAQ is a good place to start.
Here's a new fall tradition. Hope you like it as much as we do!
Homemade applesauce recipe
Make your own applesauce with this easy homemade method. Applesauce can be canned or frozen.
- 21 pound apples (adjust amount up or down as desired)
- 2 TBSP cinnamon (adjust amount up or down as desired)
- ¾ CUP water
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Soak the apples in vinegar and water in the kitchen sink for a few hours to remove any dirt or residue. Rinse well after soaking or there will be a slight pickle taste in your applesauce. This step isn't as necessary with organic apples, but it's still a good way to clean them.
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Peel the apples if desired. Chop the washed apples into quarters and core them.
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Place all the apples in a large pot or a large pot on the stove with 3/4 cup water and cinnamon to taste. I usually add a few tablespoons of cinnamon for every pot full of apples.
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Cook the apples over medium heat until soft. The time varies, but expect at least a few hours. The house will smell great all day while they cook!
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When the apples are soft and the skins have started to fall off, turn off the heat and let the apples cool until they are slightly warm. Use a blender, food mill, or immersion blender (not a hand mixer) to puree the apples until smooth.
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If keeping fresh, pour into clean quart jars, seal and refrigerate.
Nutrition facts
Homemade applesauce recipe
Amount per serving (1 cup)
Calories 178
Calories from fat 9
% Daily Value*
Fat 1 g2%
Saturated fat 0.1 g1%
Unsaturated fat 0.2 g
Monounsaturated fat 0.03 g
Sodium 4 mg0%
potassium 366 mg10%
Carbohydrates 47 g16%
Fiber 8 g33%
Sugar 35 gr39%
Protein 1 g2%
Vitamin A 185 IU4%
Vitamin C 16 mg19%
Calcium 26 mg3%
Iron 0.5 mg3%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe makes approximately 7 quarts of applesauce. A bunch of apples makes about 15 quarts of applesauce. You can easily adapt this recipe for smaller or larger batches.
The best varieties of apples for applesauce
The key is to ask an organic farmer for “seconds” (not-so-pretty apples with minor blemishes in appearance). This is not a problem for applesauce since the apples are cooked and blended anyway. This makes the process much more affordable. We source different types of apples each year depending on what is available from local farmers. It also depends on which apple trees grow well in your local climate.
In the past, we have regularly used McIntosh, Jonathan, Gala, Fuji and Ida Red. The main thing is to use 3 or more types and mix them together. When you combine tart apples like Granny Smith apples with sweet apples like Pink Lady, Honeycrisp or Golden Delicious, you get a better flavor.
Crock Pot Applesauce Recipe
This quick and easy recipe uses the Instant Pot for an even faster version. I like to make this when I don't have a ton of apples to can but still want homemade applesauce.
- 8 apples (using different types is key to flavor)
- ½ CUP water
- 1 TBSP lemon juice (about half a small lemon, squeezed)
- ½ SPOON ground cinnamon (optional, to taste)
- ½ SPOON apple pie spice (optional, to taste)
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Soak the apples in vinegar and water in the kitchen sink for several hours to remove any dirt or chemical residue. Rinse well after soaking or there will be a slight pickle taste in your applesauce. This step isn't as necessary with organic apples, but it's still a good way to clean them.
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Peel the apples as desired. Core and cut into quarters.
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Add the apples, water, lemon juice, and 1/2 teaspoon ground cinnamon/apple pie spice to the Instant Pot.
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Close the lid and set the Instant Pot to cook on high pressure for 5 minutes.
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Do a natural pressure release for 10 minutes, then quickly release the remaining pressure.
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Use an immersion blender or mash with a potato masher or fork to your desired texture.
Nutrition facts
Crock Pot Applesauce Recipe
Amount per serving (1 serving)
Calories 128
Calories from fat 4
% Daily Value*
Fat 0.4 g1%
Saturated fat 0.1 g1%
Unsaturated fat 0.1 g
Monounsaturated fat 0.02 g
Sodium 4 mg0%
potassium 264 mg8%
Carbohydrates 34 g11%
Fiber 6 g25%
Sugar 25 gr28%
Protein 1 g2%
Vitamin A 132 IU3%
Vitamin C 12 mg15%
Calcium 18 mg2%
Iron 0.3 mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Serve warm or refrigerate in an airtight container for up to a week.
Have you ever made applesauce? How did it turn out?
