Lana’s Applesauce
Homemade applesauce has a stronger flavor than applesauce bought at a grocery store.
    Servings Prep Time
    20servings 30minutes
    Cook Time
    3hours
    Servings Prep Time
    20servings 30minutes
    Cook Time
    3hours
    Ingredients
    • 18large ApplesA variety of apples makes the best applesauce.
    • 6cups waterAbout 1/2 inch of water to cover the bottom of your pot
    Instructions
    1. Wash your apples.
    2. Put water in a large pot so that there is about 1/2 inch of water.
    3. Turn the heat on to the pot so that the water boils.
    4. While the water is heating, cut the apples into chunks. Remove the core, seeds and stem from the apples. I leave the peeling on, but you can remove the peeling, if you prefer. I usually cut the chunks so they are no more than about 1.5 inches wide.
    5. As you cut an apple or two, add to your pot.
    6. Once the water is boiling, reduce the heat to medium.
    7. Once all of the apples are in the pot, put the lid on, slightly ajar so that a little steam escapes.
    8. Let the apples simmer until soft. The amount of time it takes for the apples to get soft is dependent on how many apples you use and the level of heat used. I usually let the apples simmer for a couple hours, stirring every 15-20 minutes. The softer the apple, the easier it goes through the food mill, and the greater the yield. I have found that if the apple isn’t completely soft, there is more waste.
    9. Once the apples are soft, run them through a food mill.
    10. Eat, refrigerate, freeze and/or can! Enjoy!