Homemade Applesauce


  • Cooking apples – washed, sliced, cored unpeeled apples *

  • Sweet – Cortland, Fuji, Yellow Delicious, Wolf River

  • Mildly sweet – MacIntosh, Pink Lady

  • Tart - Braeburn

  • 2-3 vitamin C tablets

  • Water (enough to make an applesauce consistency)

*You will need enough apples to make 17 cups of applesauce, before the boil.


1. Put sliced apples into a blender. I prefer using the Ninja blender due to it having a six-blade assembly.

2. Add enough water to give it an applesauce consistency (you will determine this as the sauce is being blended). Add one tablet of Vitamin C for each five cups of sliced apples (this will help prevent some of the oxidation that turns the sauce dark). Blend to make either a smooth or chunky sauce.

3. Transfer applesauce to a 6-quart saucepan (depending on the size of your blender you may have to make two or three batches to get seventeen cups of applesauce). Cook over low heat until it reaches a slow steady boil. Stir often to prevent burning.

Canning Procedure:

1. Wash pint jars, then sterilize them in boiling water. Reduce heat. Leave in warm water until ready for use.

2. Wash lids, then put them into a small saucepan with hot water to soften seal.

3. After applesauce reaches a slow steady boil, pour sauce into warm jars leaving a ½ inch headspace.

4. Wipe rim of jars with a damp cloth. Put lids & rings onto jars. Screw on tightly, do not over tighten.

5. Put filled jars into a non-boiling, but very hot water bath. Bring to a boil. Boil for 20-25 minutes.

6. Remove jars from hot water bath. Set jars on a towel, placed on a table or kitchen counter. Enjoy listening to the jars pop as they seal. Let cool for 24 hours before moving. Label and date.

Enjoy eaten cold or warm. Try warm with a little ice cream on the side (I enjoy HALO TOP® vanilla bean, which has ½ the calories of the typical ice cream).

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