Directions
- Wash Apples
- Remove the core and stem of apples and cut them into wedges.
- Place approximately 1 inch of water in the bottom of a heavy duty kettle. Fill the kettle with apples.
- Cook on medium to high heat stirring regularly to avoid burning.
- When apples are cooked soft, remove from heat and place in the colander or sauce master. Use sauce master as directed.
- Add sugar to your desired sweetness. Stir well.
If Freezing:
Pour apple sauce into freezer containers. Allow cooling. Place lids on after cooled and store in the freezer for up to 12 months.
If Canning:
Pour apple sauce into canning jars, clean rims of jars, screw on lids, then process in boiling water bath, 20 minutes for pints, or 30 minutes for quarts.
Pro Tips:
- A half-bushel of apples makes 10-12 quarts of applesauce.
- For a smooth, tart apple sauce, use a blend of 75% tart varieties and 25% sweet varieties.
- For a rich, sweet apple sauce, use a blend of 75% sweet varieties and 25% tart varieties.
- For a pink tint to your sauce, use Cortland, Jonagold, Jonathan, or Rome apples, or a blend of all of them together will make an excellent sauce.
- We will be glad to make a blend of apples for you, just let us know if you like sweet or tart applesauce.
- If you want to use the same blend of apples next year, be sure to write down the apple varieties you used.
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