Comments on: Homemade Applesauce

By: Shannon

Shannon — Sun, 11 Sep 2022 18:25:40 +0000

How much does 1 batch yield? I’d like to make enough to freeze and I’m trying to figure out how many jars I will need 🙂

By: Evelyn

Evelyn — Sat, 10 Sep 2022 02:08:20 +0000

I have made applesauce many times over the years but never like this. It is now the only recipe I will ever use. It works way better than how I used to do it. I did not mash it — we really like it chunky.
I don’t have apple pie spice so I combined cinnamon, nutmeg and cloves to equal the teaspoon of spice.

By: Marilyn

Marilyn — Thu, 14 Oct 2021 12:39:49 +0000

You are off to a good start and I know it is good. I make thre bags of apples at a time all different varieties. After cooking a long time and mashing at the side of a large. I add Splenda, Cinnamon and Red Hots. I cool it and I put a dish in the fridge and freeze rest for later. I freezes wonderfully and so good. (That is 3 bags of apples)

By: Kari

Kari — Wed, 13 Oct 2021 23:57:25 +0000

Hi – this looks lovely and I’ll have to try it with the vinegar and salt. I’ve been making applesauce for years when I’m using up all the apples I persuaded my husband that we “needed” at the farm. I just do big chunks (peel and all) and a little water, and then add cinnamon at the end. No sugar, no peeling. I mash a little with a wooden spoon, but it kind of falls apart itself. It does look pink and the peels taste candied! We use Macs and some Honeycrisp.

By: Ardene

Ardene — Wed, 13 Oct 2021 15:54:25 +0000

In reply to Catherine Burbank. This reminds me of making apple sauce as a kid - I don't remember it being pink, but we had a metal cone and wooden pestle that we mashed it through to remove the skins after cooking.

By: Victoria West

Victoria West — Tue, 12 Oct 2021 23:50:53 +0000

Hi Jeanine,
I’ve been making my own applesauce for years. I take an even more hands off approach to the recipe, although yours sounds delish! Just the other day, I used Fuji apples and let me tell you, they were the best for applesauce. I like mine a little tangy and the Fuji apples didn’t disappoint! Of course, some spices sound yummy as well. Thanks for reminding all of us how easy and delicious homemade applesauce can be!

An apple lover from California,
Victoria West

By: Catherine Burbank

Catherine Burbank — Tue, 12 Oct 2021 23:26:23 +0000

Funny I ran into this recipe today, as I just made applesauce today! I used Macs and a very basic recipe, a little sugar and a pinch of cinnamon, I was trying to replicate my mothers recipe. I didn’t peel them first, because I wanted to make pink applesauce (a childhood memory) I used a chinois (dunce-cap looking thing with a wooden pestle) to sieve it through. Quite a process, would be so much easier to just mash it down, or use a food processor, but then how to get those lovely pink skins? Anyways, it was awesome, but next time I might make it the easier way.

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 12 Oct 2021 22:40:12 +0000

In reply to Shauna. oh, it had nothing to do with the flavor, it just scratched my le creuset cookware and i wanted to be sure no one else damaged theirs!

By: Shauna

Shauna — Tue, 12 Oct 2021 22:12:33 +0000

I’m curious why not use a metal masher? I usually use my Emerson blender after cooking in my instapot. I have noticed an off flavor at times but thought it might be the cinnamon stick…is it the metal?

By: Mary

Mary — Tue, 12 Oct 2021 21:39:15 +0000

In reply to Rob. Rob, just add a touch more water. I've made applesauce for years and it is indeed as simple as you can get. I use 1 Tablespoon of lemon juice to 1/3 Cup water for each quart of apple slices.