Homemade Applesauce
This easy homemade applesauce is a simple way to use up seasonal apples, reduce waste, have clean and healthy food, save a little money. Made with just a few ingredients and no added sugar, you can leave it chunky or blend it smooth, with a pinch of cinnamon if you like. Enjoy it for snacking, cooking or baking, or preserve a batch to keep on hand for later.
Ingredients
- 1 lb apples
- 2 tbsp water add more as needed to prevent sticking
- 1 ¼ tsp bottled lemon juice
- small pinch of cinnamon optional
Instructions
- Wash, peel (if you want), core and roughly chop these apples.
- Place them in a pot with the water. Bring to a simmer and cook gently for 5 to 20 minutes, stirring often, until tender. Add more water if needed to prevent sticking. Time will depend on how many apples and how large you chop them.
- Mash with a potato masher for chunky applesauce made with peeled apples or blend carefully for a smooth texture or if you did not peel your apples.
- Stir in the lemon juice and optional cinnamon. Return to a gentle boil, stirring to prevent sticking. * a little cinnamon goes a long way.
- If not canning: Transfer to a clean, airtight container, cool promptly and refrigerate within two hours. Use within a week.
- If canning: Fill the clean jars with applesauce leaving the ½ inch of space at the top. Remove air bubbles, wipe rims clean, add lids and bands fingertip-tight. Place jars on a rack in your canner pot or a large pot with at least 1 inch of water above them. Cover and boil for at least 20 minutes. Start the timer when the water hits a full boil. Turn off the heat and remove the pot from the heat if you can. Remove the lid and let cool for a few minutes before very carefully lifting the hot jars onto a towel. Let the jars sit on the counter for 24 hours, and then check the seal. Refrigerate any unsealed jars and use within a week. Properly sealed jars are best quality if used within 12-18 months.