Homemade Unsweetened Applesauce Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 250 ml jars
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Calories
236 kcal
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Course
Condiments
Homemade Unsweetened Applesauce Recipe
Description
The Homemade Unsweetened Applesauce Recipe starts with fresh apples peeled, cored, and chopped, gently cooked with lemon juice and water until tender. The soft apples are then blended into a smooth sauce using an immersion blender. This preparation yields a fresh, lightly tart applesauce without added sweetness, suitable for a variety of uses from a healthy snack to ingredient in baking or cooking.
Cooking the apples to softness and pureeing them results in a creamy texture with subtle natural apple flavor. The lemon juice helps maintain color and adds brightness. Processing the sauce in sterilized jars via boiling-water canning preserves the applesauce for long-term room temperature storage.
The applesauce can be used immediately or stored in the pantry when canned. It's a wholesome option when you want to enjoy the natural taste of apples unsweetened. The recipe allows for variations such as adding cinnamon, adjusting cooking time based on apple size, and using apple juice instead of water for a more intense apple flavor.
Note that if not canned, the sauce will keep in the refrigerator for about a week or can be frozen. Sugar can be added after pureeing and reheating for those preferring a sweeter version. Chunkier textures can be achieved by pureeing only part of the cooked apples and combining with crushed pieces.
Ingredients
- 6 pounds apple peeled, cored, and sliced or chopped, fresh, about 12 large
- lemon juice of one
- 1 cup water
Instructions
- Peel, core and slice or chop the apples
- Put apple pieces in a large, deep pot and toss with lemon juice.
- Add water
- Over high heat, bring to a boil, stirring.
- Reduce heat to medium, and cook, stirring occasionally, until apples are soft, about 10 minutes.
- Use an immersion blender in the pot to puree the apples.
- Keep sauce at a gentle boil while ladling into hot, sterilized jars.
- Wipe jar rims with a damp paper towel, and put lids and bands on jars.
- Process jars in a boiling-water canner for 20 minutes.
- Allow jars to cool, making sure they are sealed, and store in the pantry until ready to use.
Notes
- Always use new lids for canning, and inspect jars for chips or cracks before use.
- Sterilize empty jars in simmering water for 10 minutes before filling.
- Leave a ½ inch headspace in jars during filling and wipe rims clean before sealing.
- Use an immersion blender for pureeing directly in the pot or blend cooked apples in batches if unavailable.
- Add cinnamon by simmering a stick with the apples, removing it before canning.
- Replacing water with apple juice or cider intensifies apple flavor.
- The sauce can be refrigerated for about a week or frozen for longer storage if not canned.
- Adjust sweetness after pureeing by adding sugar gradually and reheating to incorporate.
- For a chunky texture, crush half the cooked apples and puree the rest before mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6250 ml jars
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 236kcal | 12% |
| Carbohydrates | 63g | 21% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 485mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 47g | 94% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 21mg | 23% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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