Easy Homemade Applesauce Recipe

I have fond memories of making my homemade applesauce recipe with the kids every year. We no longer live in an area with apple trees (it’s too hot down here!), but I still love making my own. Unlike some canning adventures, I think making homemade applesauce is worth the effort. Plus, it makes the house smell great!

A word of warning, though: Your family will never want to eat store-bought applesauce again. Not mine!

Easy recipe for the best applesauce

There’s really no comparison between homemade applesauce and store-bought watered down applesauce. Homemade apple flavor is much better. And I’m completely skipping the vices of store-bought applesauce with added sweeteners…

While it’s easy to make a small batch as needed, we typically make a larger quantity for canning. If you want the short and sweet version, I’ve included instructions on how to make applesauce in the Instant Pot. It tastes amazing with a little apple pie seasoning and fresh lemon juice. My kids can’t get enough!

How to Can Homemade Applesauce

This is what we do…

Step 1: Make a plan to get it done

Making and canning applesauce probably works best on the weekend if you have small children under your feet. We usually pick a nice fall weekend and make it a family event. (Extra hands make the job easier and everything!)

Head to the farmers market or apple orchard together and enjoy the day. The kids can enjoy the sights and sounds (and tastes!), and you can get local, organic produce at decent prices.

Step 2: Estimate the quantity

The amount to prepare will vary depending on the family, but it is an important step to consider. Nothing kills the joy of cooking from scratch and canning more than doing too many things at once. (Ask me how I know…)

In my experience, one bushel of apples produces approximately 15 to 16 jars of applesauce. I usually use 2 bushels to last our family of 7 about 6 months.

Some equivalents that are useful to remember:

21 pounds of apples = about 7 quarts of processed applesauce (a full water bath canner)
1 bushel = 40 pounds of apples

Of course, it doesn’t hurt to buy more for chopping, baking, or dehydrating. We love making seasonal dishes with them, like apple cinnamon muffins, apple pork chops, apple cider, apple butter, and sides like kale salad and shaved apple.

Step 3: Buy apples (preferably local and organic)

Making homemade applesauce may not save time, but it does save money. The first year I tried making applesauce I was able to get a bushel of organic apples from our CSA for only $20. (A very good offer!)

Step 4: Wash and Prepare

Although I make sure to get pesticide- and wax-free apples, I recommend soaking them in vinegar. I fill the sink with vinegar and water and let them soak. This removes any dirt or crop residue. After soaking, rinse thoroughly with clean water.

You can use a peeler to remove the skin from the apples, but I prefer to leave them on. Cut the apples into quarters and core them before cooking. (If you have a KitchenAid, these attachments cut and core easily.)

Step 5: Cook until smooth and mix

You can use a slow cooker, instant pot, or just a large pot on the stove to cook applesauce. Cook the apples covered and over medium heat with a little water (less than a cup of water) in the bottom of the pot. I usually add a few tablespoons of cinnamon to each jar full of apples.

Since I leave the skin on the apples, once they are soft, I use an immersion blender to gently blend them in the pot. A large blender, food grinder, or food processor also works. The point is to blend the skins so they aren’t even noticeable. You can blend the sauce to the desired consistency and make smooth or chunky applesauce.

Step 6: Freeze it, can it, or just eat it!

At this point, the applesauce is ready to eat! This is a good time to serve some hot applesauce to the kitchen helpers before canning. If you’re new to canning, this helpful FAQ is a good place to start.

Here’s to a new fall tradition. I hope you like it as much as we do!

Homemade applesauce recipe

Make your own applesauce with this simple homemade method. Applesauce can be canned or frozen.

21 pounds apples (Adjust the amount up or down as desired)
2 TBSP cinnamon (Adjust the amount up or down as desired)
¾ cup water

Soak apples in vinegar and water in the kitchen sink for a few hours to remove any dirt or residue. Rinse well after soaking or the applesauce will have a slight pickle flavor. This step is not as necessary with organic apples, but it is still a good way to clean them.
Peel the apples if you wish. Cut into quarters and core the washed apples.
Put all the apples in a Crock-Pot or large pot on the stove with 3/4 cup of water and cinnamon to taste. I usually add a few tablespoons of cinnamon to each jar full of apples.
Cook apples over medium heat until soft. Time varies, but allow at least a few hours. The house will smell great all day while you cook!
When the apples are soft and the skin begins to fall off, turn off the heat and let the apples cool until slightly warm. Use a blender, food processor, or immersion blender (not a hand blender) to puree the apples until smooth.
If storing fresh, pour into clean quart jars, cover with a lid, and store in the refrigerator.

Nutritional data

Homemade applesauce recipe

Amount per serving (1 cup)

calories 178
Calories from fat 9

% Daily Value*

Fat 1g2%

Saturated fat 0.1g1%

Polyunsaturated fat 0.2g

Monounsaturated fat 0.03g

Sodium 4mg0%

Potassium 366mg10%

carbohydrates 47g16%

8g fiber33%

Sugar 35g39%

Protein 1g2%

vitamin a 185 IU4%

vitamin c 16mg19%

Calcium 26mg3%

Iron 0.5mg3%

*Percent Daily Values are based on a 2000 calorie diet.

This recipe makes approximately 7 quarts of applesauce. One bushel of apples makes about 15 quarts of applesauce. You can easily adapt this recipe to smaller or larger batches.

The Best Types of Apples for Applesauce

The key is to ask an organic farmer for “reps” (the not-so-pretty apples with minor flaws in appearance). This is not a problem for applesauce, since the apples are cooked and blended anyway. It makes the process much more affordable. We receive different types of apples each year depending on what local farmers offer. That also depends on which apple trees grow well in the local climate.

In the past, we regularly used McIntosh, Jonathan, Gala, Fuji and Ida Red. The key is to use 3 or more varieties and mix them. When you combine tart apples like Granny Smith apples with sweet apples, like Pink Lady, Honeycrisp, or Golden Delicious, you get a better flavor.

Instant Pot Applesauce Recipe

This quick and easy recipe uses the Instant Pot for an even quicker version. I like to make this when I don’t have a ton of apples to can, but I still want homemade applesauce.

8 apples (using a variety of types is key to flavor)
½ cup water
1 TBSP lemon juice (about half a small lemon, squeezed)
½ teaspoonful ground cinnamon (optional, to taste)
½ teaspoonful apple pie spices (optional, to taste)

Soak 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 the applesauce will have a slight pickle flavor. This step is not as necessary with organic apples, but it is still a good way to clean them.
Peel the apples if you wish. Core them and cut them into quarters.
Add the apples, water, lemon juice, and 1/2 teaspoon ground cinnamon/apple pie spice to the Instant Pot.
Seal the lid and set the Instant Pot to pressure cook on high for 5 minutes.
Release natural pressure for 10 minutes and then quickly release the remaining pressure.
Use an immersion blender or mash with a potato masher or fork until desired texture.