Making Homemade Applesauce

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Homemade Applesauce

Homemade Applesauce

I grew up eating homemade applesauce and really can’t remember trying the storebought stuff until I was an adult. It did not make a good impression, I can tell you that much! This is one product that I will never pull off the shelf at the store and stick in my cart.

Usually I go out scouting the area for wild apples in the autumn, but this year they were pretty scarce (and wormy). So I ordered juice grade organic apples from Azure Standard for our applesauce.

applesauce 2

Here’s What I Did:

  • quartered apples
  • removed seeds
  • cooked them until tender
  • cooled the apples
  • strained them using a Victorio strainer
  • cooked to thicken
  • added lemon juice, honey, cinnamon and nutmeg to taste

You can make applesauce from any amount of apples quite easily and you really don’t need a recipe. I started by quartering the apples and removing any bad spots, along with the seeds and stems. I didn’t bother to remove the core because I wanted to try out my new-ish Victorio strainer on a batch of applesauce to see how it worked. The seeds needed to come out because they contain arsenic and I didn’t want this toxin to leach into our sauce.

Next I put the apples and a little bit of water into my heavy stainless steel stock pot and cooked the apples down on our woodstove. When they were soft I removed them and cooled the pot down, then stuck it all in the fridge overnight. The cooked and cooled apples went through the Victorio strainer quickly and easily, making a nice, smooth sauce. I did think that the waste pulp was a bit on the wet side and ran it through the strainer one more time to remove as much of the sauce as I could.

I added lemon juice and some honey to the applesauce, since the apples didn’t seem to have a very sweet-tart flavor, and that’s how we like it. I also sprinkled a little nutmeg and cinnamon in and gave the whole thing a good stir, then cooked it down for a couple hours on the woodstove to thicken it. The resulting applesauce is quite delicious and, although there isn’t enough to process in the water bath canner, I will have enough to freeze some for later.

If you make a big batch of applesauce, it is pretty easy to can. Applesauce is acidic enough to process in a boiling water bath. Quarts are processed for 20 minutes and pints for 15 minutes (once the water reaches a full boil). 

Even Easier Applesauce

Here is the easiest way to make a small batch of chunky applesauce:

  • quarter apples and remove cores
  • chop coarsely
  • microwave until tender
  • sweeten with honey
  • add cinnamon or nutmeg to taste

You can make enough for a meal or snack this way in just a few minutes.

A Super Easy Applesauce Treat

Here’s a really easy way to turn that applesauce into a desert!

  • warm up a bowl of applesauce in the microwave
  • crumble graham crackers over the top or sprinkle with granola
  • sprinkle with cinnamon and sugar or add a scoop of vanilla ice cream

This tastes almost like apple pie, but it is much easier to make…especially if you use the quick applesauce recipe above! I hope this little time saving tip provides an easy alternative for a fall treat.

What is your favorite way to make applesauce? Do you like applesauce from the store? Or did you grow up with homemade applesauce and find the storebought stuff bland and boring?

 


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6 comments on “Making Homemade Applesauce

  1. gardenan

    This year has been an overabundance of apple harvesting in the northeast and midatlantic. Since my husband came home with a crateful last week, this posting is timely for me. Don’t have a victorio strainer — what are its benefits — pureeing mostly? I overheard one woman this week say she makes her applesauce in a crockpot — not much fuss or bother that way!

    Reply
    1. Lisa Lynn Post author

      That’s wonderful, Gardenan! I mostly wanted to try the Victorio strainer to see how well it worked for removing the skins and hard parts of the core. It worked very well, but it is not necessary. It did puree the sauce to a nice consistency, but I also like chunky style applesauce. You can also just peel and core the apples and cook them down.

      The crockpot does work very nicely for making a small batch of applesauce. I don’t know if it would be enough for canning, but if you will use it up quickly or you want to freeze it, that isn’t an issue.

      If you want to make a batch large enough to can, you would want to process quite a few apples and cook them down in a big stock pot. Completely up to you!

      Best wishes with your applesauce! Next week I’m hoping to make apple jam…I’ll try to share the recipe. 🙂

      Reply
  2. Toni

    Your applesauce looks delicious. I make mine similarly and also use my Victorio strainer. Love that thing. Just my opinion, but I’m pretty sure they make the store stuff out of cardboard and high fructose corn syrup. 😉

    Reply

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