I have fond memories of making homemade applesauce recipes with my kids every year. Although we no longer live in an area with apple trees (it’s too hot here!), we still love growing our own apples. Unlike my canned adventure, I think homemade applesauce is worth the effort. Plus, it makes your house smell great!
But be careful…your family will never want to eat store-bought applesauce again. Mine is not!
Easy recipe for the best applesauce
There’s no comparison between homemade applesauce and watery store-bought applesauce. The flavor of homemade apples is very delicious. And I’m completely ignoring the vices of commercial applesauce with added sweeteners…
It’s easy to make small amounts if needed, but I usually make large quantities for canning. If you want the short and sweet version, I’ve included instructions on how to make applesauce in the Instant Pot. Add some apple pie spice seasoning and fresh lemon juice for a great flavor. My kids can’t get enough of it!
How to make homemade applesauce
Here’s what we do…
Step 1: Plan for it
Making and canning applesauce is great if you have a little extra time on the weekend. We usually choose a nice weekend in the fall to make it a family event. (The more hands you have, the easier the work will be!)
Spend a fun-filled day at the farmers market or apple orchard together. Kids can soak up the sights, sounds (and tastes!), and get access to local, organic produce at affordable prices.
Step 2: Estimate quantities
How much you make will vary from family to family, but it’s an important step to consider. Nothing takes the fun out of cooking or canning from scratch like making too many dishes at once. (Ask me how I know…)
In my experience, one bushel of apples yields approximately 15 to 16 quarts of applesauce. I usually choose 2 bushels to last my family of 7 for about 6 months.
Some equivalents that are useful to remember:
- 21 pounds of apples = approximately 7 quarts of processed applesauce (full water bath canner)
- 1 bushel = 40 pounds of apples
Of course, it doesn’t hurt to buy more for snacking, baking, and dehydration. We love making seasonal dishes like apple cinnamon muffins, apple pork chops, apple cider, and apple butter, as well as side dishes like shaved apple kale salad.
Step 3: Buy apples (preferably local and organic)
Making homemade applesauce may not save you time, but it can save you money. The first year I tried to make applesauce, I was able to get a bushel of organic apples from my CSA for just $20. (It’s a great deal!)
Step 4: Cleaning and preparation
I try to buy pesticide-free and wax-free apples, but I still recommend soaking them in vinegar. Fill the sink with vinegar and water and soak. This removes dirt and debris created during harvest. After soaking, rinse thoroughly with clean water.
You can also use a peeler to peel the apples, but I prefer to leave the skin on. Cut the apples into quarters and remove the core before cooking. (If you have kitchen aidthese attachment Simply slice and remove the core).
Step 5: Cook and blend until tender
To cook applesauce, you can use a slow cooker, Instant Pot, or a large pot on the stove. Cover the apples, add a small amount of water (less than 1 cup) to the bottom of the pot, and bring to a simmer over medium heat. I usually add a few tablespoons of cinnamon to each pot of apples.
Leave the apple skin on, so use it when it’s soft. immersion blender Blend until smooth in the pot. Can also be used in large blenders, food mills, and food processors. The key is to blend it in without making the skin stand out. You can blend the sauce to your desired consistency to create smooth or thick applesauce.
Step 6: Freeze or eat as is!
At this point, the applesauce is ready to eat. Now is the perfect time to hand out warm applesauce to your kitchen helpers before canning. If you are new to canned food, This helpful FAQ A good place to start.
Introducing a new autumn tradition. We hope you love it as much as we do!
homemade applesauce recipe
Make your own applesauce with this easy homemade method. Applesauce can be canned or frozen.
- twenty one lb apple (Please increase or decrease the amount according to your preference)
- 2 TBSP cinnamon (Please increase or decrease the amount according to your preference)
- ¾ cup water
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Soak the apples in vinegar and water in your kitchen sink for several hours to remove dirt and residue. Rinse thoroughly after soaking. Otherwise, the applesauce will have a slight pickle taste. This step is less necessary with organic apples, but it’s a good way to clean apples.
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Peel the apples if desired. Cut the washed apple into quarters and remove the core.
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Place all the apples in a crockpot or large pot on the stove and add 3/4 cup water and cinnamon to taste. I usually add a few tablespoons of cinnamon to each pot of apples.
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Boil apples over medium heat until soft. Time will vary, but expect it to take at least a few hours. When you’re cooking, your house will be filled with a nice aroma throughout the day.
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Once the apples are soft and the skins begin to peel, turn off the heat and let the apples cool until slightly warm. Using a blender, food mill, or immersion blender (not a hand mixer), puree the apples until smooth.
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To store fresh, pour into a clean quart jar, cover, and store in the refrigerator.
Nutritional information table
homemade applesauce recipe
Amount per serving (1 cup)
calorie 178
calories in fat 9
% daily value*
fat 1g2%
Saturated fat 0.1g1%
Polyunsaturated fat 0.2g
Monounsaturated fat 0.03g
sodium 4mg0%
potassium 366mg10%
carbohydrates 47g16%
fiber 8g33%
35g sugar39%
protein 1g2%
vitamin A 185IU4%
vitamin C 16mg19%
calcium 26mg3%
iron 0.5mg3%
*Percent daily intake is based on a 2000 calorie diet.
This recipe makes approximately 7 quarts of applesauce. One bushel of apples yields about 15 quarts of applesauce. This recipe can easily be adapted to small or large batches.
Best types of apples for applesauce
The important thing is to ask the organic farmer for “seconds” (less beautiful apples with small defects in appearance). This is not a problem for applesauce, as the apples will be boiled down and blended anyway. This makes the process much more affordable. We get different types of apples each year depending on what is available from local farmers. It also depends on which apple trees grow well in your region’s climate.
In the past, I have used Macintosh, Jonathan, Gala, Fuji, and Idared. The key is to use a mixture of three or more types. For better flavor, pair tart apples like Granny Smith apples with sweeter apples like Pink Lady, Honeycrisp, and Golden Delicious.
Instant Pot Applesauce Recipe
This quick and easy recipe uses the Instant Pot to make an even faster version. I like to do this when I don’t have a ton of canned apples but want some homemade applesauce.
- 8 apple (Using different types is the key to the taste)
- 1/2 cup water
- 1 TBSP lemon juice (about half a small lemon, squeeze the juice)
- 1/2 teaspoon cinnamon powder (optional, according to your preference)
- 1/2 teaspoon apple pie spice (optional, according to your preference)
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Soak apples in vinegar and water in your kitchen sink for several hours to remove dirt and chemical residue. Rinse thoroughly after soaking. Otherwise, the applesauce will have a slight pickle taste. This step is less necessary with organic apples, but it’s still a good way to clean apples.
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Peel the apples if desired. Remove the core and cut into quarters.
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Add apples, water, lemon juice, and 1/2 teaspoon ground cinnamon/apple pie spice to Instant Pot.
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Seal the lid and pressure cook the Instant Pot on high for 5 minutes.
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Let the pressure release naturally for 10 minutes, then immediately release any remaining pressure.
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Use an immersion blender or mash with a potato masher or fork to your desired texture.
Nutritional information table
Instant Pot Applesauce Recipe
Amount per serving (1 serving)
calorie 128
calories in fat 4
% daily value*
fat 0.4g1%
Saturated fat 0.1g1%
Polyunsaturated fat 0.1g
Monounsaturated fat 0.02g
sodium 4mg0%
potassium 264mg8%
carbohydrates 34g11%
Dietary fiber 6gtwenty five%
25g sugar28%
protein 1g2%
vitamin A 132IU3%
vitamin C 12mg15%
calcium 18mg2%
iron 0.3mg2%
*Percent daily intake is based on a 2000 calorie diet.
Serve warm or store in an airtight container in the refrigerator for up to 1 week.
Have you ever made applesauce? What happened?
