Homemade applesauce is a family favorite around here. And it’s incredibly easy to make! Since we don’t have any apple trees on our property, we drive to A&M Farm Orchard, a family farm in Midland, OH. Jonathan & Jonagold apples are great varieties to use for making applesauce and are among the earlier apples to ripen. A general rule of thumb is 3-4 pounds of apples produces approximately 1 quart of applesauce.

Applesauce making is simple and easy. Peel, core, and chop your desired amount of apples. It’s best to remove all of the peel. Pour approximately 1/3 cup of water into a 6 quart saucepan. Next add your prepared apple slices. Cook the apples on the stovetop over medium heat, stirring periodically to prevent burning the bottom. The applesauce is finished when it reaches a consistency of your liking. There’s no magical finished point – sometimes we make chunky applesauce and other times we boil it down to a smoother consistency. After the apples have cooked down into sauce, you can add a pinch of cinnamon and/or 1/4 cup of sugar if you desire. Generally we choose to make applesauce without any sugar since apples are very sweet on their own.

The most time consuming part of making applesauce is peeling and slicing the apples. If you’re making a large quantity or plan to make applesauce frequently, I would recommend investing in a 3 in 1 apple tool (which usually costs less than $20). This little tool turns a monotonous process into a breeze by peeling, coring, and chopping your apples in one quick step.

Applesauce is great in small batches. It’s hard to beat a bowl of warm, fresh applesauce! We also like to make it in large batches, canning quarts to eat in the winter months.

 

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