Wash, cut and core apples and add to stock pot. Leaving the peelings on the apples during cooking gives more flavor to the applesauce.TIP: It seems easier to cut each apple into quarters. and then each quarter in half and then remove cores. A little simpler method instead of using a corer or cutting the entire length of the core at one time. Give it a try!
Add apples to a nonstick stock pot and cover with a lid. Place on stove and heat on a low setting. DO NOT ADD WATER.
When moisture appears on the lid, begin pouring off apple juice. I add a container into the sink and then tilt the pot holding the contents back with the lid to pour off liquid.
Stir about every 10 minutes and continue to pour off juice as it accumulates.
When apples are getting mushy, remove from heat and run through a food mill or grinder to remove the peelings.
Taste the applesauce for sweetness. The sweetness will be determined by the type of apples that you use. Feel free to mix in an additional 1/4-1/2 C sugar for desired sweetness.
Chill and store in the refrigerator OR add to freezer containers and add to the freezer OR water bath can for 20 minutes if wanting to keep in your pantry.
Notes
An easy homemade applesauce that you can serve as a perfect side for breakfast or with pork entrees. Feel free to add cinnamon or red hot candies for a sweet addition to your menu.Applesauce is a great substitute to replace oil in baking.***Save juice to drink or add to other recipes. It may require a little sweetness added for your desired taste.
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