Homemade Apple Sauce

Linda Kauppinen


There is absolutely nothing more mouth watering than fresh homemade apple sauce!!

Applesauce belongs to all meals and all courses. It can fill the place of a salad, can be served as a dessert, but seldom alone, or an accompanying side dish.

If you like cinnamon with your applesauce you can add that as well.

pinch tips: How to Core and Slice an Apple





5 lb
ripe apples
3 c
1 to 1 1/2 cups sugar

Directions Step-By-Step

Cut apples in half and core.
Remove any spots, then cut apples in quarters.
Put apples in a deep heavy saucepan.
Add water and cook.
Stir occasionally to keep cooking even throughout and to prevent apples from sticking.
When apples are thoroughly soft, pour into a food press (my grandmother had this metal hand held contraption that had a sieve on the bottom and a blade that spun around when you turned the handle...yes it was manual), over a large pan.
Press apples through sieve and stir in sugar (lesser amount initially) while sauce is still warm so sugar dissolves.
Add more sugar if needed.
Allow to cool and serve or pour into canning jars while still hot and process.
For Canning:
Pour applesauce into your prepared jars. Wipe rims, apply lids and screw on rings. Process in a boiling water canner for 15 minutes for half pints and pints, 20 minutes for quarts.
When time has elapsed, remove jars from canner and let them cool on a towel-lined countertop.
To store, remove rings and keep in a cool, dark place. Applesauce will keep in storage up to one year.

About this Recipe

Course/Dish: Fruit Sauces, Other Sauces
Main Ingredient: Fruit
Regional Style: German
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom