How To: Easy Applesauce

Easy Applesauce How To | The Spicy Bee

Fall is here–fall is here! It’s time to go on long walks in the leaves, pick pumpkins, and bake with apples! We spent this last weekend just south of Portland near Salem at a few different apple orchards, and I have to say–it’s the closest I’ve been to feeling like I’m back home. We finally had success in finding some fresh apple donuts (pumpkin donuts too–YUM), and we came home with cider! Out here much of the apple cider is mass produced by a company based out of Hood River named Ryan’s. It’s quite different from the farms I went to at home that pressed their own cider daily. While, I have pressing my own cider on my bucket list, I was thrilled just to FIND good cider this year.

My favorite part of fall you ask!? All of it.

I should note though that I especially love apples. While my favorite variety is mostly based on what project it’s for, my go to for processing (for both taste and color) are Jonathan apples. I want to share a how-to that made me never want any other applesauce ever. It’s so easy–you will just laugh your way all the way to the freezer!

 How To: Easy Applesauce

Easy Applesauce How To | The Spicy Bee


  • 5lb Jonathan apples (or other tart apples)
  • (optional) 2-3 T lemon juice (or to taste)


  • Foodmill
  • Slotted spoon
  • Large pot
  • Large bowl
  • Widemouth quart jars
  • Apple corer
  • Knife


Easy Applesauce How To | The Spicy Bee

Core the apples and cut them in half. Add them to a large pot of hot water and boil until they are soft, and the skins begin to separate (about 8-10 minutes of a rapid boil). Prep your foodmill by putting on the smallest grate and placing over a large bowl. Using a slotted spoon, move apples to your foodmill, running them through in a clockwise motion, working both the pulp through. You will note the skins will run up the side of the mill, so not much of the skin will actually be processed. Once all the apples have been processed, add in the lemon juice and stir to combine.

Easy Applesauce How To | The Spicy Bee

Transfer applesauce to quart jars, cool, and freeze. Recipe makes about 3 quarts.

That’s it!! It’s that easy! We love Jonathan apples best for applesauce, but I know of people who use a variety–so go crazy! Start with what you know and play. Your applesauce will keep for a year in the freezer. If you have trouble finding Jonathan apples,  as we have in the past, look for tart or cooking apples–don’t be afraid to experiment with small batches! There are many ways to make this recipe successfully 🙂

Easy applesauce really is where it’s at. What do you love to make in the fall?

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1 Comment

  • Reply Jenni October 8, 2014 at 8:43 pm

    I love simple apple sauces without a lot of ingredients. The lemon juice provides the right amount of acidity and the apples the sweetness! Because I typically enjoy a bit of spice I’d probably spike half the batch with cinnamon!
    Jenni recently posted…Hey Girl Party Activities: Color Me YoursMy Profile

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