Homemade Applesauce

by Rebekahcooked up on September 25, 2013

Yes, I am posting a recipe for applesauce. If you’ve made it before, it might sound kind of silly to post a “recipe” for it. But if you haven’t, well, it might be a little mysterious. Exactly how much work goes into locking away the flavor of early fall for months to come? Almost none. And that’s exactly why everyone should learn how to do it.Homemade applesauce couldn't be easier


Dave and I spent the most beautiful day in Hood River over Labor Day weekend. I know I’ve mentioned it a few dozen times before, but it really was nice, and we were there on the very first day of u-pick apple season. And like you do, we got way more than we could eat fresh. So the next weekend there was a canning party in the Hubbard kitchen. It’s so funny to look back on how nervous I was about canning the first couple of times that I tried it. I think I sanitized everything way more frequently than was necessary. I was terrified that I would poison us. Spoiler alert: I did not poison us.

Canning is becoming part of our routine. Right now in the basement we have four kinds of jam, some plum syrup, applesauce, peaches and dill pickles. I am so looking forward to the first winter day when I open up one of those peach cans and bask in the delicious taste of summer. The applesauce, I think, won’t even last that long. It’s just too perfect of a side dish, and I’m in the mood for apples.

This recipe will make 3-4 pints. Here’s what you need:

  • 10-12 apples of mixed sweet and tart varieties
  • About a cup of water (enough to cover the bottom of the pot with 1/4 inch of water, at least)
  • 2 tsp. cinnamon

Yes, that’s it.

In your favorite stock pot or Dutch oven, heat the water on medium while you core, peel and slice the apples and add them to the pot. Bring to a simmer and cook for about 30 minutes on medium heat, crushing the fruit with a potato masher or a spoon as it breaks down.

When the fruit is cooked, you may choose to blend it in a blender or with an immersion blender. We prefer to keep ours chunky. Stir in the cinnamon. If you’d like, you can process in a water bath canner, or just store in the fridge.

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