Fast Applesauce Recipe | How to Make Applesauce from Scratch

apples

💰Cheaper: pears

Pears can provide a similar texture and flavor profile.

lemon juice

💰Cheaper: vinegar

Vinegar can add acidity but will alter the flavor.

cinnamon

💰Cheaper: allspice

Allspice can mimic cinnamon flavor in a pinch.

nutmeg

💰Cheaper: pumpkin pie spice

Pumpkin pie spice contains nutmeg and can be used as a substitute.

Harvest apples and remove the cores, stem ends, and blossom ends.

Fill a pot about two-thirds full with the prepared apples.

Add about half an inch of water to the bottom of the pot and cover with a lid.

Turn the stove burners up to high and wait for the mixture to start simmering.

Once simmering, reduce the heat to medium-low and stir the apples every seven minutes.

Use a pot with a thick bottom to prevent burning the apples.

After the apples have cooked down to a mush, add more apples to the pot to maximize time efficiency.

Leave the cooked apples on the stove overnight to cool.

In the morning, blend the apples in a kitchen blender until smooth, using a Bosch blender for best results.

Rinse out the pot and prepare it for canning.

Fill quart jars with the hot applesauce, leaving about one inch of headspace at the top.

Wipe the rims of the jars and add canning lids, fastening down the bands to fingertip tightness.

Place the jars into a water bath canner and cover them with a lid.

Bring the water back to a boil and process according to altitude.

Let the jars sit undisturbed for about 12 hours to cool before testing for a seal.

Remove the metal bands to prevent rusting and store sealed jars in the canning room.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary