One weekday last month Tim came home with a basket filled with fresh red apples. Taking advantage of the extended weekend, we spent the better part of Labor Day making and canning a new season's worth of homemade applesauce and apple butter.
Growing up with the grocery store version of applesauce, I never knew how simple it can be to make at home. Requiring only 2 additional natural ingredients (neither of which is sugar) in combination with your favorite apple variety — the entire process takes less than hour, can be made in a single pot over the stovetop and will leave your home filled with the wonderful aroma of fall. This is absolutely my favorite method for making homemade applesauce and we look forward to simmering fresh new batches each autumn.
What does one do with a large batch of homemade applesauce? We like to use it as a garnish for everything from pork chops to yogurt, a substitute for oil or eggs in baking, and a natural treat for our pup. It could also make for a simple natural baby food this time of year when apples are in such abundance.
Ingredients:
- 6 sweet and crisp apples, Gala, Fuji or Honey Crisp
- Juice from 1 lemon
- 1 Tbsp cinnamon
Note: 6 apples will make 3 cups of sauce, enough to fill two 12 ounce wide mouth jars— simply double or triple the recipe if you need larger batches.
Slice and core apples leaving the skins on, which will result and a nice pink hued applesauce. When working in large batches, an apple slicerhelps to speed up the process and keep pieces uniform.
Lay the apple slices in a large lidded pot with about 1/3 an inch of water on the stovetop. Bring to a boil, then lower heat to medium and cover, allowing apples to steam and soften for 20 minutes, stirring occasionally.
Once apples have softened I like to use a hand blender to puree the apples right inside the same pot. If you don't have access to a hand or immersion blender, working in batches with a food processor or stand blender will achieve the same results. Pulse the mixture until it's reached your desired consistency; we like our applesauce smooth with some chunkiness here and there.
Stir in the juice from 1 lemon and all of the cinnamon, allowing the applesauce to cool prior to storing.
This natural recipe for applesauce will keep for up to 1 week in an airtight container when stored in the refrigerator. If you're working with larger batches or want to preserve for use over the winter, canning in glass jars will keep your applesauce pantry-ready for up to an entire year.
Preserves in glass jars also make nice gift ideas for housewarmings, hostesses or teachers when paired with a string of baker's twine.
For those new to canning, Ball's Fresh Preserving is a great beginner's resource. The key is in ensuring your jars are sanitized (free from bacteria) and that the lids properly seal in place. Both are easily achievable with a couple of kitchen-helpers and properly canned food can remain in prime freshness for up to an entire year — which is worth the effort in our book!
Canning utensils:
- Large lidded pot
- Jar funnel, tongs, lid lifter + air bubble remover <-----this Ball utensil set is a great beginner set
To sanitize the jars and lids, boil them in hot water, or use the sanitize mode on your dishwasher if you have one. Avoid touching the lids on the sealing side and the mouth of each jar once sanitized. Canning tongs and a magnetic lid lifter can help in these instances.
A simple canning funnel helps quickly divide applesauce among the jars and prevent any extra from touching the jar mouth (again, this helps with proper sealing and combats any cause for contamination).
Lay the lids seal-side down over the mouths of the jars before tightening the bands around them. Lower jars in a pot of boiling water large enough to cover each by 1 inch and allow them to boil for at least 20 minutes. Using the tongs, remove and allow to cool at room temperature.
As each jar cools they will self-seal, which can be detected by a tiny (and satisfying) popping sound. You shouldn't be able to press down on any of the lids — if you can, it means the jar didn't properly seal and should be stored in the refrigerator for quicker consumption.
We typically fill as many jars as our batch of apples allow, then store the rest in an airtight container for immediate use. Over the past week we've been enjoying applesauce swirled into yogurt in the mornings and are thinking pork chops just might need to be on the dinner agenda!
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Discover More:
Make Apple Vinegar from Apple Peels |Homemade Natural Apple Dog Treats | Apple Picking in Virginia
FAQs
Vermont Village. Vermont Village is a highly decorated non-GMO and organic brand that is known for its ingredients. There is no question that this is on the healthier side of applesauces, with its only two ingredients being apples and apple purée, which is also ... just apples.
What apples make the best homemade applesauce? ›
The best apples for applesauce are whatever apples you have on hand and need to use up. However, if you have a choice, we recommend using a combination of sweet and tangy varieties for the best flavor. Popular sweet varieties include Honeycrisp and Fuji, while popular tangy varieties include Granny Smith and Braeburn.
Is it safe to can applesauce without lemon juice? ›
Applesauce is safe to can in a waterbath canner with proper acidification. Different varieties of apples have different pH levels (some of which are not safe for waterbath canning and some that are), so to be on the safe side, we recommend adding lemon juice to every batch of applesauce.
How do you make homemade applesauce Rachael Ray? ›
Add the apples and apple juice to a large saucepan. Cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until the apples are soft. Remove from heat and let the apples cool for 5 minutes. Add the apples and their juice to a blender and blend to the desired consistency; serve warm or chilled.
Is eating homemade applesauce good for you? ›
The answer is a resounding yes! Apple sauce is low in calories, fat-free, and contains beneficial vitamins and minerals. Apples are packed with fiber, which helps keep you feeling full and aids in digestion. They also contain antioxidants, which can help protect against chronic diseases.
Is organic applesauce worth it? ›
Apple sauce made with non-organic apples may introduce residual chemical traces from pesticides used to help produce the apples, reducing the healthiness of the apple sauce. Let's look at other factors that affect apple sauce nutrition, such as the levels of vitamins, minerals, antioxidants, and fiber.
What makes applesauce taste better? ›
The mellow sweetness of toasted sugar adds complexity. Apple cider vinegar helps brighten cooked fruit. Using skin-on fruit improves both flavor and color in the finished product. Aromatics like cinnamon, orange peel, and rose water intensify the flavor of the apples.
How long does homemade applesauce last? ›
And in case you're wondering, varieties like Honeycrisp, Fuji, and McIntosh are the best apples for applesauce. How long will homemade applesauce last? It'll stay good for four to six days stored in the fridge. You could also can it to make it last longer, but that's a lesson for another day.
Should I peel apples for applesauce? ›
The pectin in the apple skin and seeds makes it thick and glistening even before any sweetener is added. (Sometimes the skins can even add a lovely rosy hue.) It tastes even more richly of apple than the usual stuff you make with peeled, cored and diced fruit. And…it's easier on the cook.
What are the disadvantages of applesauce? ›
Some brands of applesauce may contain added sugars and therefore extra calories. Applesauce is also lower in fiber than whole apples. As such, it may not be as filling.
Lemon juice preserves the color of the apples and balances their sweetness. The best spoonful of applesauce tastes sweet and tart at the same time. It's that balance of sweet and tart that makes applesauce extremely difficult to refuse.
Is it OK to leave homemade applesauce out overnight? ›
According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.
Why is homemade applesauce brown? ›
Many people report that the top of the jar of applesauce gradually turns brown. What is happening is the sauce has not been heated adequately to stop all enzymatic reactions and there is enough oxygen in the headspace to react with the enzymes.
What is the best apple for homemade applesauce? ›
The following apples are great choices for your next batch of homemade applesauce.
- Cortland.
- Golden Delicious.
- Gala.
- McIntosh.
- Granny Smith.
It's an excellent source of Vitamin C and free of cholesterol and sodium. Try a four-pack of clear pouches to share, or take a pouch on the go!
What is a healthy substitute for applesauce? ›
1. Mashed Bananas. Considered as the best applesauce replacement, mashed bananas have the right creamy texture which stands close to applesauce. Just as healthy, bananas are packed with fiber and produce a healthier glucose level.
Why use applesauce instead of eggs? ›
Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.
Is unsweetened applesauce good to eat? ›
It's good for your gut.
Other prebiotic foods include beans, oats, bananas, berries, and garlic. Fueling the good bacteria in the gut is just one part of the story. One cup of unsweetened applesauce has two grams of fiber, most of which is soluble.
— simply double or triple the recipe if you need larger batches.
helps to speed up the process and keep pieces uniform.
is a great beginner set
