Homemade Applesauce

Step-by-Step

1. Fill your sink with water, then add your apples. I always let them soak a little, mostly so I can get other things done. Always be sure to wash the apples really well before you get started.
2. Add a little bit of water to your large pot(s). I usually put in about half an inch, but it really depends on how runny you want your applesauce to be. You need to have some water in there so the apples don't burn. Some people use fresh cider instead.
3. Cut the apples in half and cut out any bruises. If the apples are really big, you may want to quarter them. Skin, seeds, cores, stems, and everything all can go in. Fill your pot with cut apples and cover on low-medium heat.
4. Let your apples cook down. Be sure to stir them often, or the ones on the bottom will burn and the ones on the top won't get cooked nearly as fast.
5. Run your apples through whatever machine you have to separate the sauce from the skin and whatnot. I always use my KitchenAid attachment (pictured below.) Once you have the sauce, you can add a bit of sugar to taste. I don't add much. Stir it in, and enjoy the goodness!
6. Many people still can applesauce, but that is a lot of work! I prefer to get Ziploc containers (or other reusable ones) that are quart size and freeze my sauce. Quarts are the perfect size for me because I can get through one in a few days, but I don't have to unfreeze a ton and worry about it going bad. If you have plenty of freezer space, this is the way to go!

Tools of the Trade

• A big pot- Dutch oven or stock pot- with lid
• A one-cup scoop or other large scoop
• A sturdy wooden spoon or two
• A couple of big bowls
• A container or bowl for compost
• Ziploc-type containers or what you need for canning
• Some sort of machine to process the apples. There is a list available below.