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How To Make The Perfect Applesauce


  • 1 bushel of a variety of sweet apples - this time I used 40% Jonathan 40% Cortland, and 20% Mollie
  • Cinnamon to taste - optional


  1. Core and cut your apples. Leave the skin intact but cut off any bad spots. This is where an apple corer/slicer comes in handy -- makes it very quick to fill your pot.
  2. Fill the bottom of your pot with one inch of water, add a lid and bring to a boil.
  3. Once the water begins to boil, stir, reduce heat to medium and let the apples soften for approximately an hour. (The lid should remain on during the heating process). Stir occasionally to prevent burning.
  4. Once apples are soft, remove from heat.
  5. **Hint - if there is a lot of extra liquid, remove the liquid to prevent your applesauce from being too runny. Save the juice to be used in later recipes.
  6. While the apples are warm, run them through your food mill and return the applesauce to the stove on medium heat. (No need for a lid now)
  7. Add cinnamon to taste and return to a light simmer.
  8. Add to sterilized and heated quart jars. Place a warm lid and ring on the jar and place into your canner. Water bath jars by placing water at least one inch above the tops of the jars and wait until the water begins to boil. Boil for 20 minutes.
  9. Once your time is up, remove canner from the heat source and let the jars sit in the warm water for 10-15 minutes.
  10. Remove jars and let cool on a towel in a cool place, away from drafts. You should begin to hear that wonderful 'POP' sound of the jars sealing. Let cool for 24 hours - then check by pushing down on the lids to make sure the jars have sealed. If you can not press in the lid, store in a cool dark place for up to a year. If the jar did not seal properly, immediately place in the refrigerator and eat within 4 weeks.

Recipe Notes

Recipe courtesy of Old World Garden Farms