It is not as difficult learn how to make apple sauce as many people think. Homemade apple sauce can be made easily and quickly by anyone, with or without special equipment. Making your own apple sauce has many benefits to commercially produced apple sauce.
Benefits to Making Homemade apple sauce
- When local apples are in season, they can often be purchased in large quantities at a low cost per apple. Commercial apple sauce, even when on sale, can sometimes be expensive. Making your own apple sauce is a cost effective way to preserve apples.
- Making apple sauce at home ensures only fresh, quality apples are used in the apple sauce. Homemade apple sauce is fresher and provides a better flavor then purchased apple sauce.
- Homemade apple sauce is minimally processed, which means added flavor and retaining more of the apples nutrients and health benefits.
- You can make apple sauce in large quantities for storage or in small batches as needed.
- Apple sauce can be made with any variety, or combination, of apples based on personal preference. Each apple variety has its own unique flavor that. When you make apple sauce, you can choose your favorite varieties.
- Homemade applesauce can easily be customized for flavor. Berries or other fruits can be added for additional flavor and you can make apple sauce with or without sweeteners.
To Make Apple Sauce, You Will Need:
- Fresh Apples – quantity depending on amount of apple sauce being made. One apple makes approximately one serving of fresh apple sauce.
- Stock Pot with Lid – size will depend on amount of apple sauce being made. Pot should be large enough to allow whole apples to move freely when covered with water.
- Food Mill or Colander – A food mill comes in handy when making large quantities of apple sauce, however apple sauce can easily be made with and colander.
Simple Steps to Make Apple sauce
- Choose fresh, quality apples when in season for best flavor. Wash apples and place whole, unpeeled apples into the stock pot. Fill pot with enough water to completely cover apples.
- Bring apples and water to a boil, cover and simmer until soft and peels begin to crack.
- Remove apples from water and run through a food mill following the manufacturer’s directions.
- When making apple sauce without a food mill, press whole apples through a colander or sieve using a large spoon to smash the apples. The seeds, core and peel will remain in the colander and can be discarded.
- The apple sauce can be served plain as is, served warm or chilled. Sweeteners and other flavorings can also be added based on individual preference.
- Store apple sauce refrigerated for up to a week. Larger quantities can be canned using a boiling water canning method. Apple sauce can also be stored in the freezer in freezer storage containers.