Easy Applesauce Recipe
My applesauce recipe is so ridiculously easy that it barely qualifies as a recipe. In a large pot put 4 cups of water, 1 cup of sugar, and a tablespoon of cinnamon. I’m guessing my pot is about 5 quarts, but you can use a smaller pot if you want. Start peeling and chopping apples. This job goes much quicker if you have one of those peeler/slicer/corer gadgets, but really the apples only need to be peeled and quartered.
When your pot is about 1/3 full of apples, put it on the stove to simmer on medium, turning down a bit once the apples start to simmer. Stir occasionally and continue to chop more apples until your pot is full. If your sauce starts to stick to the bottom of the pot, add another half cup of water and turn the heat down a bit. As the apples cook down, they will break up and soften and make space for even more apples. You’ll be amazed at how many apples it takes to fill a pot, and you’d be wise to enlist the help of anyone over the age of 6 who can wield a peeler. Even my 3 year old can peel apples.
Depending on how firm your apples are, it will take 30-60 minutes to cook them down into sauce. The final apples into the pot obviously won’t get as much cooking time as the first ones. That’s OK– that will add interest and texture to your sauce. If your family prefers a very smooth sauce, or if you are too impatient to cook til the apples are completely soft, you can run part or all of the sauce through the blender. Pour into canning jars while the sauce is still hot. Process in a boiling water bath for 25 minutes for pints, or 35 minutes for quarts.
If you’d like to try your hand at canning, but don’t have an official canning pot, no problem. Any heavy pot that allows you to totally submerge your jars in water will work. There should be at least half an inch of water covering the top of every jar. Try pint jars if your pot is not big enough to submerge quarts. Just be sure to start with hot applesauce and use new canning lids and very clean jars. It is a good idea to dip your jars in boiling water before you fill them. A run through a good hot dishwasher will sterilize them as well.
Ten kids from three countries. 
18 comments
I have a feeling this is what my counter will look like next year with our garden expansion. I only wish I can the kind of help you do. Not one single child in my house ever wants to help me can!! Perhaps I need to try the bribery trick next time!
Other peope have also mentioned various types of ricers and strainers you can use to speed up the processing. This way you don’t have to peel or core. I’ve been too frugal to spring for such gadgets– I have plenty of people power! But if you are feeling overwhelmed at doing the job alone, this is a great way to speed up the work.
I don’t have our canning equipment here (in storage in new state we’re moving to!) … can I just cook down and then freeze?
Your blog is fabulous! I love the recipes. I might have to try this one, but what I really want to know is how you do it all. Do you have any time management tips? I only have one baby, and I have trouble getting anything done.
I have fond memories of helping my mom make applesauce using this same basic technique/recipe. She stopped canning when I was in elementary school and switched to freezing and it worked great (as long as you have enough freezer space)! I loved eating the partially thawed applesauce while it still had ice crystals in it. :o)
How many apples do you use for this quantity of water, sugar & cinnamon?
I’m not famous for much, but I regularly get compliments on my applesauce - my grandma and mama taught me to add a little vanilla to suit your taste. Now you know my family secret!
Also I don’t use any water, but maybe that’s just b/c I have very juicy gravensteins and we like it pretty thick; probably doesn’t affect the flavor much either way.
Enjoying your blog over here in OR.
Thanks for this. I have been searching for a good receipe, but have not found one that is easy. Thanks!
I have an antique applesauce maker - I can’t remember the proper name for it - but we just cut the apples in quarters, no peeling or coring. Once they are cooked we squish them through maker and voila. It makes the sauce nice and pink too! Have you ever made apple leather?
Love to see all of this. We moved to a farm in the middle of this summer so I didn’t get a chance to plant anything. (Wouldn’t have mattered anyway. We had so much rain nothing is growing this summer.) I’m hoping for a big garden this year and your posts are inspirational. I just don’t have quite the work force you do.
Anyway, I had a question. In your previous post it looked like your stove if a flat top stove. I had been told that you can’t can on a flat top because it will crack your stovetop. Do you can on a flat top stove or are my eyes deceiving me?
Thanks for the inspiration! ….. we got busy and the outcome was DEEEElicious!
Hi Mary! I faithfully read your blog and have a few canning questions. I also wanted to get your recipe for korean hamburger zucchini stir fry. Could you please email me privately? Thanks so much!
I made this recipe the other day. It was so good, and easy . Thank you for sharing.
[...] –Applesauce [...]
[...] This recipe for applesauce from Mary at Owlhaven, which was so easy and great and made my whole house smell like autumn, not to mention that I have been eating said applesauce on everything all week, and it is delicious [...]
My Mom cans tomatoes and applesauce similar to your method but doesn’t put them in a water bath after the applesauce or tomatoes are in the cans and sealed. They always seem to be alright. What could happen if you don’t process them in a boiling hot water bath?
Sue, It would be risky not to do the boiling water bath, as bacteria remaining in the jar would have a chance to survive. Botulism is one serious illness that happens when food is improperly process. Granted, it is less likely in high acid foods like applesauce, but still I think it would be unwise to skip the boiling water bath.
Mary
I have a question. Someone told me that I could just can concord grapes in water and after several months pour off the juice and drink in. Okay, I canned the grapes. They are full of juice. Why do I need to wait several months and will the whole grapes in the jar make the juice bitter.. I have the grapes so not much cost involved in trying this just time. Have you ever heard of this method of making juice?
Thanks for taking time to comment! I love hearing from you.