Homemade Applesauce

Even though the summer garden bounty is gone, and mostly (hopefully)  put up, there are plenty of apples to preserve. I highly recommend using a combo of Stayman, Winesap and Granny Smith apples for sauce because they are sweet and tart at the same time with firm flesh that breaks down beautifully while cooking.

On left, chunky-cinnamon applesauce; on right, smooth applesauce

If you want to preserve this in jars, you can. However, you can also just freeze the applesauce in quart containers. Pull it out when you want to use it and let it thaw in the fridge.

I love heating the chunky-cinnamon applesauce up and eating it warm, it’s so comforting. 🙂 Or, you can use it in place of oil in baking to add more healthful flavor to cakes and muffins, like I did here.

This recipe is forgiving; if you are planning on freezing versus canning it, you can adjust the amounts of apples, sugar and spices to suit your taste. If you can the sauce, I suggest sticking more closely to the recipe- for safety purposes. I made two types of applesauce, both of which I canned.

Homemade Applesauce*

  • 8 lbs of peeled, cored and quartered apples

For Chunky-Cinnamon Applesauce:

  • 1/2 brown sugar
  • 1 tsp cinnamon
  • 1 tbl fresh squeezed lemon juice

For Smooth Applesauce

  • 1 1/2 cups white sugar
  • 1 tbl fresh squeezed lemon juice

In an extra large saucepan, combine apples with just enough water to prevent sticking, Bring to a boil over high heat, reduce to a simmer and cook for about 20 minutes until the apples are tender and have broken down a bit. This time will vary greatly depending on the firmness of your apple.

Remove from heat. Split the apple mixture in half into two separate pots, one pot will be for chunky and one pot will be for smooth. For the smooth batch, puree the apple mixture in a food processor and return to the pan. Stir in the white sugar and the lemon juice. Stirring frequently, bring to a low boil. If canning, fill your jars now.

For the chunky batch, use a potato masher to break down the apple mixture a but, leaving some large apple pieces behind. Stir in the brown sugar, cinnamon and lemon juice. Stirring frequently, bring to a low boil. If canning, fill your jars now.

Process the filled jars in a boiling water canner for 20 minutes. Remove, let cool and store.

*Note: This is for a split recipe, half chunky and half smooth. If canning, this will yield about 7 pint jars of applesauce.

Enjoy!

– Erin

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7 thoughts on “Homemade Applesauce

  1. I actually whipped up a batch of applesauce just this morning! Used a mix of red and golden delicious apples. They’re not the best for baking down, but it’s what we had on hand. We were planning to can a big batch this year, but the apple crop was so thin that I think we’ll have to make do with a few small batches and hope next year is better.

  2. I’m diggin all your appley photos in this post and the one before it. I swear I’m gonna try one of these applesauce recipes I keep seeing soon! I don’t even like applesauce, but I do like to bake with it & I’m DETERMINED to make some from scratch. This looks great!

  3. Pingback: Fall Round-up: 5 Tastes of the Season (Cinnamon Ice Cream, anyone?) | Erin's DC Kitchen

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