Homemade Applesauce
It’s a yearly tradition for our family to visit a local apple orchard each fall. We love building these memories with the kids as well as getting fresh, amazing produce. This isn’t necessarily the cheapest way to buy apples (but it is the most fun!). So we make sure we use up every last bite of apple. One great way is by making applesauce. And it is sooo easy.
How to Make Homemade Applesauce
- Peel, Core and Slice your apples. I use a Pampered Chef tool, but any brand will do. Find apple peeler corer slicers here– really is a must if you make apple pickin a tradition
- Fill stock pot with sliced apples and water- but not enough to cover.
- Add spices. This is all based on your family’s taste. I add very little, if any sugar. The apples really are sweet enough on their own and my fam prefers it not be added. Try plain, cinnamon, cloves or even a little ginger.
- Boil apples till tender. You know they are done when you stir and they will start to “mash” themselves.
- Puree apples– Again this depends on your family’s taste, If they like chunky, you may not even need to puree- just mash a bit with fork. I use a blender. Just pour off some of the liquid first. Then I get a smooth, yet thick sauce.
- Store or Eat! Sometimes I don’t even like to wait for it to cool. I love the warm taste of fall! But if you want to save some for later, Ball Jars are awesome or even make use of those repurposed jars! (pictured in this post is a Ball jar I inherited from my Grandpa’s farm)
Also, don’t think about this for just after your yearly trip to the orchard. Sometimes my kiddos get apple burn out when I buy a big bag at the grocery. Instead of throwing away the ones that start to go bad, I make a quick applesauce for a snack. Or better yet, look for manager special apples to make an even cheaper sauce.
Do you make your own applesauce? I would love to hear your tips and tricks! Leave a reply below!
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I love making applesauce in the fall and freezing it in quart bags to have during the winter months. I think a big difference is the apples I get over the course of the late summer through fall. Lodi and Yellow Transparent come out first and are good for sauce in my opinion, but, very tart and require sugar. MacIntosh and Johnagold are so sweet and juicy, that they don’t need hardly any sugar.
We also heat it on the stove in the winter and add sugar and cinnamon for a side dish at dinner. Super tasty!
Instead of spending the money on an apple peeler, you can buy a hand crank food mill. Then you do not need to peel or core your apples. Just cut them up and put them in a pot to cook (skins, seeds, stems, core). After they are cooked, put through the food mill and you will have so little waste. You will be amazed.
Great tip Gladys! Although my kiddos really love using the peeler/slicer. Or the “shredder” as my 6 yr old boy calls it! 😉
I love your recipe too 🙂 Not sure we ever have enough idea’s for apples. Definitely my favorite season of the year.
Thanks Laura! Fall is my fave too!