Organic Homemade Applesauce

Homemade organic applesauce recipe

We try to reserve Saturdays and Sundays for family time, and this week, visited the farmer’s market to let the kids see all the sights and sounds and to try to find some decently priced apples for homemade organic applesauce.

I started making applesauce last year when we got an entire bushel through our CSA (Community Supported Agriculture) and now it is the only kind of applesauce my kids (and husband) will eat. For anyone who has never tried homemade applesauce, there is a night and day difference between homemade and store bought (besides just the price).

Homemade Applesauce

Our adventure at the farmer’s market yielded about 50 lbs of organic apples seconds (not pretty apples) for about $20. (crazy good deal!)

This, combined with the other apples I have at home will probably make about 24 quart size jars of applesauce, which will last us about 4-6 months. The apples were no-spray apples and had not been coated in wax and I verified with the farmer that no pesticides had been used on them. I soak in vinegar to remove any dirt or debris from harvesting.

The only other ingredients I add to the applesauce are cinnamon and vitamin c powder. Since I order the cinnamon in bulk, I get half a pound for $3.10, and use much less than that for all the apples. Since I already had the jars, this was my total cost for 24 quarts of applesauce:

  • $20 for apples
  • $4.50 for lids for the canning jars
  • $3.10 for cinnamon
  • $1.50 for Vitamin C

Total is $29.10, or $1.21 a quart… much cheaper than store bought.

Here’s what we did…

Applesauce Ingredients

Applesauce Instructions

Soak the apples in vinegar and water in the kitchen sink for a couple of hours, this will help get any chemicals off. Once they have soaked, rinse well or there will be a slight pickle taste to your applesauce.

organic apples used for applesauce

Cut the apples into quarters, remove the cores and any leaves. 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 you prefer.

slicing apples for applesauce

Put all the apples in a crockpot or large 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 and about 1/2 tsp of absorbic acid.

apples in crockpot for applesauce

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. 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.

Reheat the now smooth applesauce to boiling and then turn off heat. Put into jars and can according to your canner instructions. I have been told that just hot water bath canning in a large pot works for fruit like apples, but have not tried this either. This applesauce can also be frozen or kept in the fridge for up to a month.

canned homemade applesauce

Homemade organic applesauce recipe

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Organic Homemade Applesauce

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Make your own applesauce with this simple homemade method.

Ingredients

  • Apples
  • Cinnamon
  • Vitamin C powder

Instructions

  1. Soak the apples in vinegar and water in the kitchen sink for a couple of hours, this will help get any chemicals off. Once they have soaked, rinse well or there will be a slight pickle taste to your applesauce. (This step is not as necessary with organic apples, but I still wanted to soak them)
  2. Cut the apples into quarters, remove the cores and any leaves. 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 you prefer.
  3. Put all the apples in a crockpot or large 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 and about 1/2 tsp of vitamin c powder.
  4. 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!
  5. 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. 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.
  6. Reheat the now smooth applesauce to boiling and then turn off heat. Put into jars and can according to your canner instructions. I have been told that just hot water bath canning in a large pot works for fruit like apples, but have not tried this either. This applesauce can also be frozen or kept in the fridge for up to a month.

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Ever made applesauce? How did it turn out?

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