Learn How to Make Applesauce as fall starts and apples ripen. We get apples from our local pick your own orchard or from our neighbors who have a very nice apple orchard. After you've made applesauce, you can can it, watch our hot water bath canning video.
How to make applesauce the GardenFork way
Making applesauce is not rocket science. It does take some attention, making sure you don't burn the bottom of the pan, but is easy to do. This is something you can do with your children, get them involved in cooking.
Your first choice is are you a skin on or off kind of person. I leave the skins on when cooking down apples to make applesauce. The skins add the red-pink color to the sauce and also thickens it a bit more. I think there's also a nutritional benefit to the fruit skins.
Next up is do you want to remove the seeds and core before or after cooking down the apples. You can core the apples before adding them into the pot, or just put whole apples in to the pot and deal with the cores later. You can also just quarter the apples and remove the seeds later.
If you are leaving the skins on, you'll need a food mill. These are great tools to have around anyway for other projects. You can use it to make tomato sauce and de-seed other fruit pulp.
Also important when making applesauce is a pot with a thick bottom so the sauce does not scorch, or you can use a heat diffuser. The key here is to cook down the apples, but not burn them, low and slow works well.
So there you go, some pointers on how to make applesauce, below is the recipe.
- 3 lbs ripe apples
- ½ cup water
- 1 tablespon Cinnamon
- Core and cut the apples into quarters.
- Add cored - cut apples and water to the pot, put pot on high heat.
- When the water and apples start to sizzle, turn down the heat to low, cover, and let the apples cook down.
- Add the cinnamon.
- Mash the apples down occasionally, until the apples become sauce.
- If you like a smoother sauce, cook the apples down longer, taking care not to burn the apples.
Tony Nurre
I just made 2 gallons worth of applesauce from my in-laws tree. I freeze mine as straight applesauce and then add brown sugar and cinniminon to taste. The applesauce is always a big crown pleaser.
Wendy
I love homemade applesauce!
I get marked down blemished apples and other produce from a couple of local grocery stores. For some reason they are usually sweet apples, like gala, braeburn, Jonathans, golden and red delicious. But sometimes there are some Granny Smith types in there too. I try to keep about a 50/50 balance of tart and sweet so I sometimes have to buy a few more Grannies.
I just wash them, cut them in half and cook them with peels and cores still attached in a large pot with a couple cups of water and a 1/4 cup of lemon juice until they're soft. Then I run it all through a Foley food mill, and that removes the peel and seeds for me.
Then I heat the applesauce until it bubbles with just enough sugar until it tastes good (this is a real precise recipe, lol) usually 1-2 cups. Then I pour into canning jars and process in a BWB for 20 mins.
It's so easy and so much better than store bought. If I'm feeling really ambitious I'll make apple butter.
admin
its amazingly simple to do, either canned or frozen, and you know who made it! plus it tastes great and is healthy for you.
Bruce Berg
The strainer is ordered! After watching the GF show, we're ready to try making applesauce and tomato sauce and/or juice this year. Curious if cream style corn can be made with a strainer.
Fun video. Has me looking forward to Fall.
Wally
We do not spray our apple tree and its apples are delicious but have dark spots on them. Do I have to peel all those otherwise perfect apples before I make apple-sauce?
admin
hi wally, if you take a look at the video, we use a food mill. thx, eric.
Ginger
as usual I'm a day late and a dollar short -- home made applesauce is the only stuff our kids will eat because it doesn't have that 'core' flavor to it. We believe in coreing the apples - you don't eat the core so why would you want that flavor in your sauce? We also wait until after we mill the apples to add the flavoring, it keeps it 'bright' ... we like white sugar with the cinnamon and brown sugar with the nutmeg
If you cook it down farther after processing and let it thick up, add some pumpkin pie spice to it and you'll find you've made some fantastic apple butter! But I do suggest having two pots for the process, that way you can strain the sauce and then transfer it to the other pot - so it thickens without burning.
DaveK
Catching up on episodes. Thanks for making this so simple. A lot of the stuff on GF reminds me of this couple, Lynn and Larry Pardy. They have spent the last 30-plus years sailing all over the world. When someone asks "Yeah, but how did you finally get started?" they reply "Go simple and go NOW." I do have a question about this episode, though...at the very end, did I just see you bow to the camera? 🙂
Tonia Moxley
Ok, a downer question, but don't the seeds have arsenic in their coating, and does that get into the sauce?
Eric Gunnar Rochow
Do apple seeds have arsenic in them? The answer is no, read here : http://www.gardenfork.tv/do-apple-seeds-have-arsenic-in-them
Kathleen
Have you ever tried making cinnamon baked apples? they're
really good and pretty quick to make!
Eric Gunnar Rochow
i love baked apples, i put walnuts and honey in them as well. thx, eri c
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