This Applesauce Recipe provides step by step instructions for how to make applesauce for canning or freezing.
Also included are directions for using a Victorio Strainer to make applesauce.
If you are planning to make applesauce for your baby or child, or a large quantity to preserve by canning or freezing, this method will save you a lot of time and effort.
Scroll down for other methods of making homemade applesauce.
12 large apples
1/2 cup water, or more/less depending on apple juiciness
1/2 cup granulated sugar, or more/less to taste
Wash the apples in the kitchen sink.
Using a sharp paring knife, cut the apple into quarters, and remove the stem end and the flower end. Do not remove the apple core or the apple seed and the peel. (Pieces of the stem ends sometimes go through the strainer and into the finished applesauce if they are not removed.)
Add the apples to a large pan. I use a "Dutch Oven" pan. Do not fill pan more than about 3/4 full.
Add the water to the pan with apples. You may need to add a little more or a little less water, depending on how "juicy" the apples are.
Bring the apples and water to a boil on medium-high heat, then when water boils, reduce the heat to medium-low, and allow the apples to simmer for about 20 minutes, or until the apples are soft/tender.
Remove the pan from the heat, and process the apples (and water) through the Victorio Strainer, or through another Mechanical Food Strainer such as a Foley Food Mill or a Strainer Attachment for a KitchenAid Stand Mixer.
To process apples through the Victorio Strainer:
Assemble the Victorio Strainer as per the manufacturer's instructions, and attach/clamp it to the edge of the kitchen counter or a table edge.
Place a large bowl under the strainer guide for the applesauce, and place another bowl beneath the waste funnel for the refuse of apples skin, cores, etc.
Using a large ladle transfer the apples (and the water) to the hopper, crank the handle, and let the Strainer do the work for you! The stainless steel screen effortlessly separates the skins, core, and seeds from the apple flesh.
When all of the apples (and water) have been processed, immediately add the sugar (or add a sugar substitute/sweetener) to the hot applesauce and stir well until all the sugar is dissolved.
Store the fresh applesauce in the refrigerator for up to one week.
If you are planning to freeze the applesauce, allow it to cool slightly and then transfer it to freezer-safe containers or bags. Store in the freezer for up to one year (or more!).
Don't forget to treat yourself, and the kids and hubby when they come home from school or work to a bowl of delicious warm applesauce! Sooo yummy!
The kids might even want to help! I have fond memories of my children turning the crank to "help Mommy"...I miss those days:(
If you are planning to preserve the homemade applesauce by canning it, transfer the applesauce to the glass jars as per canning guidelines and process the jars in a boiling-water canner as follows:
At altitudes of 0 - 1,000 feet - Quarts - 20 minutes / Pints - 15 minutes
At altitudes of 1,001 - 3,000 feet - Quarts - 25 minutes / Pints - 20 minutes
At altitudes of 3,001 - 6,000 feet - Quarts - 30 minutes / Pints - 20 minutes
At altitudes above 6,000 feet - Quarts - 35 minutes / Pints 25 minutes
Or process as per the Canner instructions and recommendations or directions.
Applesauce Making Tip
You can add additional flavourings to homemade applesauce, according to your preferences.
Common flavourings include (per 8 apples) - a teaspoon of grated lemon rind or vanilla extract, or 1/4 teaspoon of cinnamon or nutmeg.
I usually choose to make the applesauce plain, without any flavourings, and then have a jar of a mixture of sugar and cinnamon on the table so that those who prefer a sprinkling of cinnamon on top of their applesauce can do so.
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