How to Make Home Made Applesauce

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It's Autumn, and apples are cheap! I love apples, and I got a screaming deal on 75 lbs. You can usually get better prices from your local growers if you ask for their seconds, or culls. These are the apples that aren't as pretty as the others, and can't be sold at a premium price. Often, growers are happy to give you good deals for these, to keep them from becoming animal feed. Check at your local farmer's market, or look for neighbors with lots of apples in their trees.
Home made applesauce is easy and delicious, and fun to make.

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Step 1: Equipment Needed

Large pot with lid
Large sharp knife
Cutting board
Large bowl
Small strainer with a handle
-OR-
A slotted spoon
Measuring cup
Measuring spoon
Spoon or other implement for stirring (I like wood)
Foley Food Mill
-OR_
Wire strainer with a rubber Spatula
-OR-
Cone-shaped strainer with wooden pestle

Step 2: Ingredients

Apples
I used about 10 medium sized apples
1 cup water
1 teaspoon cinnamon
about 1 inch of fresh ginger, chopped (optional)

I used 3 kinds of apples- Criterion, a sweet apple, Granny Smith, kind of tart, and Red Delicious, very sweet. Use your best guess if you have more than 1 variety available. If you only have tart apples, you may want to add a little sugar to the recipe, taste it first, though.
The cinnamon and ginger are to taste, and can be increased or eliminated as you taste requires.

Other optional ingredients are: nutmeg, cloves, mace, and salt (just a pinch!).


Step 3: Wash Your Apples

I put them in the sink with cold water to wash off any dust, bugs and non-apple stuff.

Step 4: Water and Seasoning Into the Pan

chop the ginger coarsely, and add it to the water and cinnamon

Step 5: Cut Up and Cook the Apples

I just halve them, then cut 3 or 4 times across. Put them into the pan, seeds, peelings and all!

Cover and turn the heat on high until the water boils, then turn it down to low heat until the apples are cooked very soft. I let them go about 45 minutes, but your time may vary.

Step 6: Make Sauce!

Pour the hot cooked apples into the bowl, then rinse the pan out and set it next to the bowl.

Using the handled strainer or the slotted spoon, scoop up a small amount of the apples and put them into your food mill or strainer. Leave the juice in the bowl, you'll add it later.

--A Brief Word About the Foley Food Mill
My mother has one, her mother had one, my dad's mom had one, and I'm pretty sure her mom had one. It is the coolest low-tech food processor since the knife. I found mine at a local thrift store for about $4, and I use it constantly. There may be an electric appliance to do the same thing, but there is nothing better for making applesauce.

If you're using the Foley, just turn the crank, and add apples as the strainer part gets empty. Don't throw out the peelings and seeds yet.

If you're using a strainer, start mashing the soft apple through the mesh using the rubber spatula.

After you've mashed all the cooked apples through you mill or strainer, put the peelings and seeds back into the bowl with the juice. (You DID save the juice, right?) Stir it around to get all the bits of apple into the juice, then pour that mixture into the food mill or strainer to get the last little bit into the pot.

Step 7: Enjoy!

Mix the sauce thoroughly, and serve it warm, or you can refrigerate it for later. It also freezes well, or if you're into canning, you can can it. (yes, I said can can)

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    17 Discussions

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    Poppa Chubbyzascecs

    Reply 10 years ago on Introduction

    I used that amount as a guide. I like ginger, so I use a lot more typically. Try it, and adjust to suit your own taste. It will also vary with the sweetness of your apples. I would use more with sweeter apples.

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    jeff-o

    10 years ago on Introduction

    Great instructable! You can also make pear sauce the same way, or tasty pear-apple and raspberry-apple sauce hybrids! Mmmm!

    7 replies
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    Poppa Chubbyjeff-o

    Reply 10 years ago on Introduction

    There are many fruit combos that work well. I like peaches in mine. Hmmm... I have some frozen strawberries....

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    Poppa Chubbyzascecs

    Reply 10 years ago on Introduction

    Red and golden Delicious are very sweet, Granny Smith quite tart. Fuji, Braeburn, and Criterion are moderately sweet. I used a mix, but mostly Criterion, and it was sweet enough that no added sugar was needed. The batch I made with Red Delicious was very sweet. It's all personal preference.

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    jeff-ozascecs

    Reply 10 years ago on Introduction

    The original instructable said it best, choose a mix of apples that are naturally sweet so you don't have to add much sugar (and ideally, none at all). If you're making apple-cranberry sauce, choose a very sweet apple to offset the tartness of the cranberry.

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    Poppa Chubbycanida

    Reply 10 years ago on Introduction

    Ummm.... I hadn't considered cranberries, but I'm gonna have to do it now you've stuck that in my noggin. I'll let ya know.

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    zascecs

    10 years ago on Step 6

    How thick is the 1 inch of ginger because it could be thick or thin.

    1 reply
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    Poppa Chubbyzascecs

    Reply 10 years ago on Introduction

    This was maybe 1/2" thick. I actually added a LOT more, 'cause I like ginger. You could also use dried ginger powder, I'd use about 1/2 as much ginger as cinnamon.

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    cainunable

    10 years ago on Introduction

    Looks greats. I was actually thinking about making applesauce just last week. I hadn't thought about adding fresh ginger for some reason, nice touch.

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    If you like cool old kitchen stuff, then you should consider a Foley Food Mill. It's WAY faster and easier than a mesh strainer.

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    Rock Soldier

    10 years ago on Introduction

    I remeber making this is beginner garden. I'll have to do this at home