Easy Homemade Applesauce

One of the best thing about autumn– apples.

There is nothing better than a fresh crisp apple. I’m getting hungry just thinking about it.

Apple are also super versatile. You can eat them straight, use them in pies, make applesauce. So many choices.

On my birthday we attempted to go apple picking. We remembered seeing a side that said something like “Fresh Apples are Ready!” We assumed that to mean we could pick them ourselves. Turns out that wasn’t the case. Instead we showed up at a crowded farm with kids running around everywhere and adults digging through boxes of apples. 

I hate fighting crowds. And the apples were overpriced so we left. As we drove back home, through a heavily populated Mennonite area, we found a smaller farm selling fresh picked apples, pumpkins, ciders, fresh meats and vegetables. Mmm.. I wanted to buy everything.

We ended up with 1/2 bushel of apples, fresh cider, homemade jam and some pumpkins. The smaller crowd and friendly Mennonites also made the entire experience much more pleasant. 

Homemade Applesauce is Nick’s thing. He’s pretty much a pro. This is my attempt at interpreting his process.


. Apple peeler or knife
. Apple slicer or knife
. Cutting board
. 2 large pots {one to cook apples and one for canning}
. Wooden spoon
. Canning jars
. Ladle
. Funnel 
. Tongs


. Apples
. Cinnamon
. Water


Peel and slice apples then add to large pot with a bit of water to make sure they don’t stick as they start cooking.

Homemade Applesauce, Recipe, Healthy Eats

Cook apples on low-medium heat for several hours until apples completely cook down into sauce. You may end up with some larger chunks of apples {that makes it more unique!}. While apples are cooking add cinnamon to taste. Stir apples regularly with a wooden spoon to ensure they do not stick or burn. If they start to stick, add a bit of water and turn down the heat. Burnt apple sauce does not taste good.

Homemade Applesauce, Recipe, Healthy Eats

Once applesauce is cooked, let cool. If you plan to eat right away, there’s no need to proceed with the next steps, but if you’d made a lot of applesauce and want to enjoy it over the next several months proceed with the canning steps.

While applesauce is cooling bring a large pot of water to boil. This will be used to can the applesauce using the “water bath” method. Apples are acidic so there is no need to use a pressure cooker. 

Add applesauce to clean and prepared canning jars using the funnel and ladle. Once water is vigorously boiling, use the tongs to insert the jars into the boiling water bath.

Process pint and quart sized jars for 20 minutes. Remove from water bath and let cool on the counter. Listen for a “pop” sound– that’s how you’ll know they processed correctly! If jars do not pop, don’t worry, you can stick them in the refrigerator and enjoy right away.

Homemade Applesauce, Recipe, Healthy Eats

“Now I want to make my own homemade applesauce like @amanda__maureen! #yum #healthyeats #recipe”

We just finished our last quart sized jar of applesauce from last year and are excited to eat our newest creation. It is always so satisfying to eat something fresh that you prepared yourself. We know where the apples came from and what exactly was used in making the sauce.

Our apple trees are still babies, but they are growing beautifully. Hopefully some day we’ll be able to enjoy an apple from our own backyard.

Shoot me a quick tweet if this recipe got you excited to make your own applesauce!

Your turn! Do you love fresh apples? Have you ever made your own applesauce? Do you like canning or do you find the process intimidating?


This post is linked up with Jill for The Fit Dish and The Fit Foodie Mama for Foodie Friday. Make sure to stop by and check them out!

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