Soak the apples in vinegar and water in the kitchen sink for a couple of hours to remove any dirt or chemical residue. Rinse well after soaking or there will be a slight pickle taste to your applesauce. This step is not as necessary with organic apples, but is still a good way to clean them.
Quarter and core the washed apples. I leave the skin on because we blend the applesauce later in the process and no pieces of skin are even noticeable, but feel free to peel if preferred.
Put all the apples in a Crock-Pot, Instant Pot, or similar sized pot on the stove with a little bit of water (less than a cup) and cinnamon to taste. I usually add a few tablespoons of cinnamon for each pot full of apples.
Cook the apples on medium heat until soft. Time varies, but expect at least a few hours. The house will smell great all day as they cook!
When the apples are soft and skins are starting to fall off, turn off the heat and let the apples cool to closer to room temperature so they can be blended safely. Use either a blender or hand blender (not hand mixer) to puree the apples until smooth. You could also use an hand mill for this, but I have never tried it. The applesauce is now ready to eat! If storing fresh, pour into clean quart jars, top with lid, and store in refrigerator.
For hot water bath canning: Reheat the now smooth applesauce to boiling and then turn off heat. Immediately put into very clean jars and can according to your canner instructions.
One bushel of apples will make about 15 quarts of applesauce, but this recipe is easily adapted to smaller or larger batches. The key to delicious applesauce is to use a variety of apples, rather than just one type.
Serving Size1 cup
Amount Per Serving
% Daily Value
Total Fat0.1 g
Total Carbohydrates27.6 g
Dietary Fiber4.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Wellness Mama® at https://wellnessmama.com/178/applesauce-recipe/