Homemade Applesauce is Easy
The holidays are coming up and one of the dishes that my family always had on the table was Applesauce. Most of the time, it was canned applesauce that my family had put back for the winter, but sometimes it was fresh, or even frozen. I love making this simple dish on my own terms, with fresh apples I’ve handpicked from a local orchard, raw sugar if the apples have a bit of tartness, and some spices to make it even richer. All you need to make fresh homemade Applesauce is apples of a variety you enjoy, as well as the rest of the ingredients, and either a ricer, which is a hand strainer looking apparatus with a grinder in it, or just a metal sieve and a spoon. If you want to go all fancy like, you can get a Victorio strainer to separate the skins, seeds, and other stuff from the succulent Applesauce.
Choosing Apples for Homemade Applesauce
This year, a friend of mine took me along to a relative’s no-spray orchard. I have no idea what variety of apples these are, but they are sweet, crisp, and amazing. I love eating them, so I knew they would be awesome for Applesauce. Some people like sour apples for Applesauce, some like sweet. I choose sweet ones for my Applesauce, and I don’t have to add any sugar to it typically. But use an apple that you enjoy. If you don’t like the apple, you won’t like the Applesauce. I do always keep some raw sugar on hand if I do have to sweeten it, as the raw sugar has just a twitch of molasses in the flavor, and it works well with the apples.
- 1 peck (or more) apples
- sugar (if apples are sour)
Wash and cut the apples in quarters, cutting out any bad spots.
In a large stockpot, place a cake cooling rack.
Add the apples and about 2 cups of water. Cover.
Bring water to a boil, then turn down to simmer. Simmer covered until the apples are fork tender, about 30 minutes, depending on the apple variety.
If using a sieve, add the apples to the sieve. Hold it over a bowl and press the apples through the sieve, leaving the skins and seeds behind. Continue, emptying the sieve as necessary, until the apples are sauced.
If using a ricer, add the apples and spin the handle on the ricer, holding over a bowl.
If using a Victorio straininer, following the directions enclosed.
Stir in sugar, if needed, until as sweet as you prefer. Add cinnamon and nutmeg, if desired.
Chill and serve.
Keeping your Homemade Applesauce
There are two ways I know of to preserve your Applesauce if you have a ton of apples and you want to sauce them. Sometimes, if I have enough space in my freezer, I like to put it in freezer grade plastic zippy bags and lay them flat. Freezing works well with Applesauce, and it tastes just as good when you thaw it as when you first made it. The second way, when I’m running short on freezer space is to can it. It’s fast and easy. The only tools you need, besides jars, lids, and rings, is a set of jar tongs and a large pot. That’s it! Wash your jars and run them through a quick cycle with heat dry in your dishwasher to sanitize them. Fill them up, cleaning off the rim if there’s any sauce on there. Heat your lids in some boiling water for a minute, put them on and screw on the rings snug, but not tight. Then put them in a hot water bath (water above the level of the lids by an inch) and bring to a boil. Boil for 20 minutes, remove to towels to cool, and you have Applesauce! Check to make sure all the lids seal before storing them for up to 3 years! Homemade Applesauce, anytime, with ingredients you know about.
I absolutely love homemade applesauce! Looks good!
This is great to have a recipe for! I watched my husband’s grand mother make applesauce once. It was delicious — don’t get me wrong — but the amount of sugar . . . . I’m anticipating our landlord will drop by with a crate of apples for us in a couple months so . . . there will be applesauce in my future! Thank you so much for this and for sharing at the Inspire Me Mondays Link-Up!