Servings
Font
Back
5.0 from 54 votes

Homemade Unsweetened Applesauce Recipe

This easy to make Homemade Applesauce with no sugar added is healthy, tasty, and a versatile pantry item to have on hand.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 250 ml jars
Calories: 236 kcal
Course: Condiments

Ingredients

  • 6 pounds fresh apples (about 12 large apples) peeled, cored, and sliced or chopped
  • Juice of one lemon
  • 1 cup water

Instructions

    Cup of Yum
  1. Peel, core and slice or chop the apples
  2. Put apple pieces in a large, deep pot and toss with lemon juice.
  3. Add water
  4. Over high heat, bring to a boil, stirring.
  5. Reduce heat to medium, and cook, stirring occasionally, until apples are soft, about 10 minutes.
  6. Use an immersion blender in the pot to puree the apples.
  7. Keep sauce at a gentle boil while ladling into hot, sterilized jars.
  8. Wipe jar rims with a damp paper towel, and put lids and bands on jars.
  9. Process jars in a boiling-water canner for 20 minutes.
  10. Allow jars to cool, making sure they are sealed, and store in the pantry until ready to use.

Notes

  • Jars and bands can be reused, but new lids are required.
  • Check each jar for any chips or nicks and do not use those for processing.
  • Sterilize the empty jars for ten minutes in the water bath canner you are using for processing, keeping the water simmering so that it's ready to bring to a boil for processing the filled jars.
  • Cooking time for the apples will depend on how big your pieces are. Larger pieces will require longer cooking time.
  • Use a canning funnel to fill the jars with hot applesauce.
  • When filling the jars, leave ½ inch headspace.
  • Use a damp paper towel to wipe the rims of the jars clean before applying the lids.
  • If you don't have an immersion blender, transfer cooked apples to a blender or food processor in batches. Then return pureed apples to the pot and bring back to a gentle boil before ladling into jars.
  • If you prefer to add cinnamon, put a cinnamon stick in the pot with the apples, then remove it before transferring the sauce into jars.
  • Prep time given is for peeling and coring apples by hand, and if you have an apple peeler / corer, it will be much reduced.
  • For even more apple flavour, substitute the water for apple juice or apple cider.
  • If you prefer not to process your applesauce, it will keep in the fridge for about a week, and can also be frozen.
  • You can add sugar if you want this unsweetened applesauce recipe to be a sweet applesauce. Add sugar in ¼ cup increments, tasting until it's as sweet as you like. Sugar should be added after the apples are pureed and brought back to a boil.
  • If you like a chunky, rather than a smooth applesauce, coarsely crush half the cooked apples and puree the other half before combining them.

Nutrition Information

Serving 1g Calories 236kcal (12%) Carbohydrates 63g (21%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 7mg (0%) Potassium 485mg (14%) Fiber 11g (44%) Sugar 47g (94%) Vitamin A 245IU (5%) Vitamin C 21mg (23%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6250 ml jars

Amount Per Serving

Calories 236

% 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.