I have tried quite a few applesauce recipes in my day and none of them have really satisfied me. I don’t like the ones with cinnamon. And, I don’t have a scale to measure out ten pounds of apples. So with my skills I have made the best apple sauce recipe with only four ingredients!
This year my experience with apple picking was so beautiful. My neighbor had wild apples on a piece if land she owns across the street from my house. Just a few days ago I saw that they were ripe and asked if she would let me pick them and she said yes. I did it all by myself which was relaxing and got over five gallons of apples.
It took me just two hours to clean the tree of apples and pack everything back to our house.
I asked my neighbor if she wanted anything and she said canned applesauce so that is what we made with most of the apples. Trying one recipe we found online with cinnamon and then creating our own recipe.
It was so much fun to pick and can these. As well as experiment with my own recipe. Without further ado, let’s get into it.
The BEST APPLESAUCE RECIPE WITH ONLY FOUR INGREDIENTS
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The Best Applesauce Recipe
Equipment
- 1 Giant Pot
- 1 Canner (with necessary equipment)
- 4 Pint Jars with Canning Lids
- 1 Knife or Peeler
- 1 Set of Measuring Cups
Ingredients
- 8 Cups Apples cut into small chunks
- 3 Cups Water
- 1 Tablespoon Vanilla
- 3/4 Cup Sugar (optional, I used for tart apple variety)
Instructions
- Cut eight cups of apples into large pot
- Add water, vanilla, and sugar to the pot and stir
- Put the pot on the stove on medium heat and Place the lid on. Then stir occasionally.
- At the same time fill the canner pot with water and turn it on high heat
- Continue stirring on occasion until apples get soft. Then start mashing them with a potato smasher. Still stirring on occasion.
- If applesauce starts to boil turn down a hair.
- Once it is nearly apple sauce consistency (which can take 1-2 hours) put the small pot on the stove with water turn on high heat. Add the canning lids once it starts boiling and turn to medium heat.
- Then once the applesauce is done fill the jars about an inch below the top with applesauce. Clean the tops of the jar and add the lids from the small pot. Screw them down and place them into the canner.
- Make sure the applesauce is still hot when you put it in the jars so you don’t have to warm up the jars before putting them in the canner. Also make sure the water is boiling in the canner before placing the applesauce jars in.
- Lower them in, place the lid on the canner and start a twenty minute timer. Make sure the water is over the jars, that they are fully submerged.
- Once the timer goes off carefully take the hrs out with proper equipment. Place them on a thick towel. Be careful how you handle the jars. Be gentle.
- Place them an inch or two apart and wait an hour to make sure all the lids seal. (They will make a loud popping noise. If you can’t tell, after one hour press down on the middle of the lid gently and if it pops up and down it did not seal. You can change out the lid, warm the canner back up, warm the jars in the oven on low heat for ten minutes and try this again).
- leave for 24-48 hours without moving them too much to make sure they are going to remain sealed. Take off the rings, label the lid by year and what is in the jars, and place them in your pantry!
Notes
Let me know if you try this applesauce recipe! The best applesauce recipe I have tried by far! Let me know your favorite in the comments below!
Have questions or concerns about the recipe? Let us know!
