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Homemade Applesauce

A simple, delicious way to use up soft apples and avoid waste. This homemade applesauce recipe is easy to customize, made without preservatives, and can be refrigerated, frozen, or canned for long-term storage.
Course Breakfast, Side Dish, Snack
Cuisine American, Homestead
Keyword apple recipe, applesauce from scratch, applesauce without preservatives, canning applesauce, frugal homestead recipes, homemade applesauce, how to make applesauce

Equipment

  • Large pot with lid
  • Peeler and knife (or spiral apple peeler)
  • Cutting board
  • Immersion blender (or potato masher for chunky texture)
  • Spoon for stirring
  • Mason jars or storage containers (for refrigerating, freezing, or canning)

Ingredients

  • 10 lbs Apples (any variety or mix)
  • 1–2 cups Water
  • ¾ cup Sugar (adjust to taste)
  • 1 tbsp Lemon juice per 3 pounds of apples (optional, for canning)
  • Ground cinnamon or cloves to taste (optional)

Instructions

  • Prepare the Apples: Peel, core, and slice the apples. If using very soft apples, a knife and cutting board may work better than a spiral peeler.
  • Cook the Apples: Add 1–2 cups of water to the bottom of a large pot. Add the sliced apples and bring to a boil over medium-high heat, stirring occasionally.
  • Simmer Until Soft: Continue to cook until apples are soft and breaking down, about 5–20 minutes depending on the variety and ripeness.
  • Blend the Apples: Use an immersion blender to blend the cooked apples into a smooth consistency. For a chunkier applesauce, use a potato masher instead.
  • Season and Sweeten: While the applesauce is still hot, add sugar to taste. Start with ¾ cup and adjust if needed. Add cinnamon, cloves, or other spices if desired. If canning, add lemon juice (1 tablespoon per 3 pounds of apples).
  • Heat and Stir: Return the pot to a gentle boil, stirring to fully incorporate the sugar and seasonings.
  • Store the Applesauce:
    Refrigerator: Store in airtight containers for up to 2 weeks.
    Freezer: Portion into single-serve containers or freezer bags.
    Canning: Follow water bath canning instructions and add lemon juice for acidity. Refer to the Ball Complete Book of Home Preserving for safe canning guidelines.

Notes

  • The sugar can be reduced or omitted entirely for a no-sugar-added version.
  • Applesauce sweetness intensifies when chilled — taste before adding more sugar.
  • This recipe is flexible. Use any combination of apple types you have on hand.
  • Great as a snack, a side dish, or even as a topping on pancakes, oatmeal, or pork chops.