Do you have tons of apple-y goodness that you’re wondering what to do with after apple picking at your favorite New Jersey pick-your-own farm? Me too! 😉 Why not make your own applesauce? It’s super easy and sooo much better than the store-bought stuff! I just made some homemade applesauce and thought I’d share the recipe with you this week.

(What? You haven’t been apple picking yet? What are you waiting for? Check out my Guide to Pick-Your-Own Apple Farms in New Jersey and get on out there!)

This applesauce recipe makes about a quart of homemade applesauce. The applesauce can be stored in the refrigerator for use within a few days or you can freeze or can it to enjoy later on. You can easily adjust the recipe to make more if you plan to freeze or can your applesauce. You can also make applesauce in the crockpot if you don’t have time to stand in front of your stove (reduce the amount of water to ½ cup). Also, this applesauce recipe is very flexible. Add as much spice as you would like (or none at all). The amount of sugar in the applesauce can be adjusted to taste as well – use as much as you would like or leave the sugar out completely. I don’t like a lot of added sugar in my applesauce, but I do like the added flavor that a little brown sugar gives it. Here’s how to make your own applesauce…

Easy Homemade Applesauce

3 pounds of apples, peeled, cored, & sliced
3/4 cup of water
1/4 cup brown or white sugar
Ground cinnamon (to taste) – optional
Ground nutmeg (to taste) – optional
Ground cloves (to taste) – optional

Put all of the above ingredients in a large stainless steel pot over medium heat and bring to a boil. Reduce heat to low and simmer until the apples are tender (about 20 minutes). Use a potato masher to break up apples to desired consistency. If you want smooth applesauce (as opposed to chunky), you can use an immersion blender or food mill to process the applesauce until it is smooth.

Refrigerate the applesauce prior to serving if you do not plan to freeze or can it for later use.

To freeze homemade applesauce…

Allow the applesauce to cool and then pack in sturdy freezer containers, leaving one inch of headspace to allow for expansion. Applesauce can be stored in the freezer for up to 1 year.

To can homemade applesauce…

Fill a boiling water canner with enough water to cover the canning jars completely. Sterilize jars, lids, and screw bands in hot water. Pour the applesauce into the hot, sterilized quart jars, leaving 1/2 inch of headspace. Wipe off any applesauce that may have spilled onto the outer neck of the jar, as any food left there may prevent the canning jar from sealing properly. Close the jars and place in the rack of the canner, making sure none of the canning jars are touching each other. Lower the jars into the boiling water. Process the applesauce in the hot water bath for 20 minutes.

When the time is up, remove the jars from the canner using canning tongs. Place them on wooden racks or a wooden board or on a thick dry towel (placing them on anything cold or wet could cause them to crack). Allow the jars to cool.

Once the canning jars are cool, you can check the seal by pressing down on the center of the lid. If it is down and stays down when released, the jars are sealed. If it does not stay down, the jar is not sealed. You can reprocess it or place it in the refrigerator and use it within the next few days.

(Note: If you are new to canning, check out the USDA’s Complete Guide to Home Canning for additional information on equipment and food safety guidelines.)

Related Posts:

• Guide to Pick-Your-Own Apples Farms in Northern New Jersey
• Guide to Pick-Your-Own Apple Farms in Central New Jersey
• Guide to Pick-Your-Own Apple Farms in Southern New Jersey