There is nothing like Homemade Applesauce both in flavor and texture. If you use ripe apples to make applesauce, you don’t even need to add sugar. Learn how to make applesauce with incredible fresh apple flavor.
This post may contain affiliate links. Read my disclosure policy.
It’s easy to make a large batch of applesauce (this recipe makes 8 pints) and homemade applesauce is the sweetest gift for Christmas! We included instructions on how to can applesauce which is perfect for gifting. Homemade gifts are something I treasure both to give and to get. It’s such a thoughtful way to share holiday cheer.
P.S. If you’re looking for more homemade gifts, don’t miss our Vanilla Extract Recipe (with free printable labels).
The Best Apples for Applesauce:
Since applesauce cooks down to almost a puree, the type of apple you use is not critical, but it is a fun way to change up your applesauce flavors and a treat to try different varieties of apple sauce which you can’t really get from the grocery store.
My parents have a small orchard on their property and had a bumper crop of these golden delicious apples but you can use any apple really, or even a blend of apples. The best apples for applesauce are ripe apples and if you have overripe apples – that’s even better! The riper they are, the less sugar you need to add. We wait until the apples are starting to get soft before we use them for applesauce.
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 purchased one and also gave it to my mother for Christmas because she loves apples but it sure is a task to peel a bucket of apples at a time (Mom is an avid applesauce maker). This apple peeler not only quickly peels the apples (without any waste), but it also cores and slices all in one swoop so making applesauce is way easier!
How to Make Applesauce:
The process of making applesauce couldn’t be easier, especially if you have the apple peeler! Once you have them on the stove, you’ll just let them simmer and putter away for a while before blending. You could also leave it chunky if desired.
- Peel, core and slice apples.
- 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 as they cook. Mash or puree apples to desired consistency.
Chunky Applesauce or Smooth?
What is the right consistency for applesauce? This is completely personal preference and the beauty of homemade applesauce. You can’t choose what consistency you get in the grocery store – they all come in a baby food puree texture.
- For a completely smooth consistency: use an immersion blender or an electric hand mixer at the end, or transfer the apple sauce to a food processor or blender until you reach your desired consistency.
- For homemade chunky applesauce: you can mash it up with a potato masher or just stir with a whisk to keep some of the chunky texture.
Is Applesauce Good for You?
Applesauce is a better option than dessert to satisfy your sweet tooth since it is mostly (and can be 100%) natural fruit sugar. There are about 100 calories per cup of unsweetened applesauce. Applesauce also contains plenty of Vitamin C and natural fiber.
How to Can Applesauce:
Canning applesauce makes it perfect for gift giving. If canned properly, it 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 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 (once at room temperature the lids should not pop up and down if sealed correctly). If jars did not seal, refrigerate and enjoy within 2 weeks.
How Long Does Applesauce Keep?
You can keep freshly made applesauce covered and refrigerated up to 2 weeks. You can store it longer by canning applesauce or freezing. After frozen or canned applesauce is opened, it should be eaten within a week.
Can You Freeze Applesauce?
Applesauce freezes really well. If you are more comfortable with freezing, let the applesauce cool to room temperature then transfer to freezer-safe zip bags or containers leaving a little room for expansion and freeze up to 3 months. You can thaw applesauce in the refrigerator overnight or place the sealed ziploc bag under cold running water.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
There is nothing like Homemade Applesauce both in flavor and texture. If you use ripe apples to make applesauce, you don’t even need to add sugar. Learn how to make and can applesauce.
Skill Level: Easy
Cost to Make: $10-$15 (varies by season)
Keyword: applesauce recipe
Calories: 77 kcal
Servings: 32 people (1/2 cup servings)
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.
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 water. Return to a boil and process 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.
Amount Per Serving
Calories 77 Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 77IU2%
Vitamin C 7mg8%
* Percent Daily Values are based on a 2000 calorie diet.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen