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Homemade Applesauce @themerrythought

Homemade Applesauce

Ingredients

For the Applesauce

  • 4-6 pounds* apples (use a mix of apple varieties, some sweet and some that are slightly tart)
  • 3/4 cup apple juice or apple cider
  • 1/2 cup brown sugar, packed - more or less
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground nutmeg

For Canning

  • canning jars
  • canning jar lids (flat lids and screw bands)
  • applesauce

Instructions

To Make Applesauce

  1. Peel, core and slice the apples into small pieces. 

    Homemade Applesauce @themerrythought

  2. Place in a 6 quart pot and pour in the apple juice. Cover and bring to a boil, continuing to lightly boil until apples are soft, stirring occasionally. 

    Homemade Applesauce @themerrythought

  3. Crush apples with a potato masher until desired consistency. (If you’d like your applesauce completely smooth, use an immersion blender).

  4. Add brown sugar, cinnamon, all spice and nutmeg, stir until combined. Taste and adjust any spices as desired. 

  5. Store in an airtight container in the refrigerator. Or can (see below) and enjoy all season long!

  6. Serve applesauce warm or cold. 

To Can Applesauce

This can be done a number of ways, basically you just need very hot jars, lids and applesauce - the method you use for heating your jars and lids is up to you. If you have a water bath canner and want to use that, feel free. This is the way my mom & I did it, a little old school and requires less equipment. Just make sure everything is clean and sterile.

  1. Fill a tea kettle with water and bring to a boil. 

  2. Place flat canning jar lids into a small saucepan, fill with a couple inches of water and bring to a boil.

  3. Meanwhile, wash jars and rinse, then fill the jars about 1/4 full with boiling water, rinse, and place upside down while rinsing remaining jars with boiling water.

  4. Pour hot applesauce into the hot jars (it’s okay if the jars are slightly wet inside, do not dry them), filling almost full, leaving a 1/4-inch space at the top.

  5. Wipe off any excess applesauce from the jar mouth, it must be completely clean.

  6. Use tongs to remove lid from boiling water and place the lid on the filled jar. Place screw band lid on and turn till snug, but not completely tightened. 

  7. The flat lid will seal as the applesauce cools (you’ll hear a pop when that happens, and the flat lid will be slightly indented and will not pop up. If the lid flexes up and down when you press on it, it did not seal.)

  8. Once the applesauce has cooled, tighten screw band. Store in a cool, dry place. 

Recipe Notes

* amount of apples will vary, you need enough to fill the pot about 3/4 full. As my mom likes to say, this recipe isn’t rocket science, you don’t need everything to be exact.