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Applesauce Recipe: How to Make Homemade Applesauce With NO Special Equipment How to Make Homemade Applesauce with NO Special Equipment OK, so you don't want to can a dozen quarts, you just want enough for a dinner meal? Here's the quick and easy way to make applesauce with NO special equipment. This assumes you have nothing other than a pot, a $2 vegetable peeler and a knife.! And if you want to can larger quantities of applesauce for later, instead. If you want The applesauce will taste MUCH better than anything you've ever had from a store, and by selecting the right apples, it will be so naturally-sweet that you won't need to add any sugar at all. You don't need a fancy (and expensive food mill and sieve).

Here's how to do it without, complete instructions in easy steps and completely illustrated. I will forewarn you that it takes much more time to make it without a food mill, BUT it certainly can be done, and it certainly works for small batches! If you decide to can the applesauce, the jars have a shelf life of 18 months to 2 years, and require no special attention.

And of course, you can freeze the applesauce instead (it keeps indefinitely in a good freezer). Directions for Making Applesauce, Without a Food Mill or Food Processor Ingredients • Apples (see step 1) • Cinnamon Equipment • Very large pot or 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of applesauce after filling (about $20 to $35 at mall kitchen stores and local 'big box' stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment. • Vegetable / fruit peeler ($1.99 at the grocery store) • Knife • Large spoon Recipe and Directions Step 1 - Selecting the apples The most important step! You need apples that are sweet - NOT something like Granny Smith's. Yeah, I know you like them (why do sweet women like sour apples???) and even if I did, they still wouldn't make good applesauce - you'd have to add a lot of sugar. Instead, choose apples that are naturally sweet and flavorful, like Gala, Fuji, Honeycrisp, McIntosh, Winesap, and always use a mixture - never just one type.

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Here's my preference: • 25% Fuji, • 25% Honeycrisp, Ambrosia or Winesap. • 25% Delicious (I'll give Yellow Delicious the edge over red here), • 25% Gala and This meant it was so sweet I did not need to add any sugar at all. And the flavor is great! The Fuji's, Honeycrisp's and Gala's give it an aromatic flavor! Step 2 - How many apples and where to get them You can pick your own, or buy them at the grocery store. Grocery store prices for apples typically range from $1 to $2 per lb. Of course, in larger quantities, they can be had for much less. They were available from late September at $12 to $24 per bushel (which is 42 pounds, so even at $24 per bushel, that's only 57 cents per pound).

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If you're only making a small amount, figure about 3 to 4 pounds of apples per quart of applesauce you want to make. Buying in bulk, you'll get about 12 to 14 quarts of applesauce per bushel of apples.

Step 3 - Wash the apples I'm sure you can figure out how to wash the apples in plain cold water. Step 4 - Peel the apples! I love the peeler shown at right. It is fast and easy to use with any firm apple.

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ANy peeler, including the $2 peeler will have problems with sofy, mushy apples, or apples with bruises. Step 5 - Chop the apples!

Chopping them is much faster if you use one of those apple corer/segmenters - you just push it down on an apple and it cuts it into segments. Using a paring knife, be sure to remove any seeds, hard parts (usually the part around the seeds) and any mush or dark areas. Step 6 - Cook the Apples Pretty simple! Put about 1 inch of water (I used either filtered tap water or store brand apple juice) on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high.

When it gets really going, turn it to medium high until the apples are soft through and through. As the apples cook, they'll release more water (apples are 99% water!). Some varieties of apples are very watery - if you want thick applesauce, just pour or ladle off the excess water - but DO save it - it's apple juice and tastes great! You can filter it through a coffee filter in a funnel if you want it clear! Step 7 - Sieve, mush or mix the cooked apples.