Easy Homemade Applesauce Recipe
This Applesauce Recipe has amazing fresh apple flavor and can be made either smooth or chunky. My kids won’t touch storebought applesauce, but they can’t resist refills when it’s homemade.
If you use very ripe apples, you don’t even need to sweeten them. Learn how to make applesauce with canning tips for longer storage.
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We love fresh apples but they taste even better baked into as Apple Crisp, or as Apple Turnovers with flaky puff pastry. A warm bowl of this homemade applesauce recipe is like enjoying the filling from our favorite Apple Pie.
My parents have several apple trees and they always produce way too many apples to eat so we make tons of applesauce. It’s easy to make a large batch (this recipe makes 8 pints or 16 cups).
The Best Apples for Applesauce
Since applesauce cooks down to almost a puree, the type of apple you use is not critical, but experimenting with different apples is a fun way to change up your flavors which is something you can’t really get in storebought applesauce.
These golden delicious apples came from my parent’s tree, but you can use any apple really. The best apples for this applesauce recipe are ripe apples and if you have overripe apples – that’s even better! The riper they are, the less sugar you need to add.
Pro Tip: Applesauce is a great way to use up overripe apples. This is why we wait until the end of the season when the apples are starting to get soft.
The Fastest Way to Peel Apples
If you have access to a bunch of apples and love to bake with apples, you need this apple peeler in your life. I loved mine so much that I bought a second one for my Mom who taught me how to make applesauce. An apple peeler not only quickly peels the apples (without any waste), but it also cores and slices all in one swoop.
How to Make Applesauce
This process couldn’t be easier, especially if you have the apple peeler. Once you have the apples on the stove, you’ll just let them simmer and putter away for a while before blending.
- Prep Apples – Peel, core and slice apples.
- Simple Syrup – In a large stockpot, add 1 1/2 cups water and 2 Tbsp sugar (optional) and bring to a boil to dissolve the sugar.
- Add sliced apples, return to a simmer then reduce heat to low, cover and cook for 1 hour, stirring occasionally. The apples will shrink down. Mash or puree apples to desired consistency.
- Serve sprinkled with cinnamon.
Chunky Applesauce or Smooth?
The right consistency for applesauce is completely personal preference and the beauty of homemade is you can choose.
- For smooth consistency: use an immersion blender or an electric hand mixer at the end, or transfer to a food processor to reach your desired texture.
- For chunky applesauce: you can mash it up with a potato masher or just stir with a whisk to keep some of the chunky texture.
How Long Does Applesauce Keep?
You can keep freshly made applesauce covered and refrigerated for up to 2 weeks. After frozen or canned applesauce is opened, it should be eaten within a week.
Once applesauce is at room temperature, transfer to freezer-safe zip bags or containers, leaving a little room for expansion. Freeze up to 3 months. Thaw in the refrigerator overnight or place the sealed bag under cold running water.
How to Can Applesauce
If canned properly, applesauce will have a shelf life of about 1 year. If you are new to water bath canning, you’ll love this canning kit, and be sure to read up on the canning process in detail here.
To can applesauce: wash and sterilize 8 pint-sized jars and lids then use a funnel to transfer piping hot applesauce into each sterilized jar, leaving 1/2″ headspace. Wipe the rims clean with a paper towel. Cover with lid and tighten the lid to secure (don’t overtighten).
Use a jar lifter to carefully transfer jars to a canning pot and process in boiling water for 20 minutes with the water going 1 to 2 inches above the jars. Carefully remove jars and let them cool to room temperature until lids suction in and seal. If jars did not seal correctly, refrigerate and enjoy within 2 weeks.
How to Serve Applesauce
- Side Dish – easy way to add a fruit side to banana pancakes, waffles, or any breakfast.
- Steel Cut Oats – swirl it into a hot bowl of oats
- Overnight Oats – serve applesauce as a topping or on the side
Pro Tip: Use applesauce to lighten up baking. Swap out half the butter in baked goods for applesauce as we did with our Healthier Carrot Cake
Love Apple Recipes?
If you love apples as much as we do, check out our most popular apple recipes. You’re sure to find a new favorite here:
Easy Homemade Applesauce Recipe
There is nothing like Homemade Applesauce both in flavor and texture. If you use ripe apples to make applesauce, you don't even need to add sugar.
- 10 lbs apples, very ripe (any variety)
- 1 1/2 cups water
- 2 Tbsp granulated sugar, (optional), or add to taste
- cinnamon, (optional), to serve
How to Make Applesauce:
Peel, core and slice all of the apples.
Into a large stockpot, add 1 1/2 cups water and 2 Tbsp sugar. Place over medium heat and bring to a boil to dissolve sugar. Add all of the sliced apples, reduce heat to low then cover with lid and cook for 1 hour, stirring occasionally.
Once applesauce is at room temperature, serve with cinnamon if desired. Refrigerate, freeze, or can for longer storage.
To Can Applesauce:
Wash and sterilize 8 pint-sized jars and lids. Use a ladle and funnel to pour hot applesauce into sterilized jars. Wipe the jar rims clean with a paper towel.
Fill a large canning pot 1/3 full with water and bring to a boil. Place applesauce jars into the hot water, making sure they are covered by 1-2 inches of water. Return to a boil and process for 20 minutes.
Carefully remove from the water using a jar lifter and place them right side up until they reach room temperature and lid suctions in and seals. The lids should not pop when sealed correctly. If any jars do not form the seal, refrigerate and enjoy within 2 weeks.