As I finish off my little nightly bowl of Grandma’s homemade applesauce, I am writing another applesauce post.
Yes, I know! Why, oh why, do you need another homemade applesauce recipe when I already gave you the perfect one?
Well, let me tell you. I accidentally figured out and even easier way to make applesauce, if that is possible.
When I was making the applesauce the first time this season, I cored and chopped the apples, just like in the last post. Put them all in the pot with a little bit of water. It was cooking away in the pot. I was stirring it every once in a while. I was being applesauce ninja, if there is such a thing.
I was so impressed with myself. I was APPLESAUCE NINJA!
Oh, and then the ninja was… well… NOT a ninja.
I looked in the pot, and I noticed the peels were still on the apples. UGH! Turn in my cool, kick @$$ black outfit. Dangit!
I even took this picture with it not registering there were peels on. UGH!
Applesauce does not cook long enough to mush the peels with a potato masher. Yeah, the apples mush. With lots of longs green, red and yellow peels floating about. Not really applesauce.
Um, what now? I’m not throwing it. That would be silly.
Do I strain out the peels? But I like the taste of the peels. How do I get the peels to be… applesauce-y?
Oooooooooooo. Look at that food processor over there. Duh!
So, out goes the chunky applesauce. In comes the creamy smooth applesauce.
So, that is what this post is. An even easier way to make applesauce since you don’t even peel that apples. But you have to like creamy, smooth homemade applesauce. I prefer chunky. But smooth can be nice, too.
Um, did I switch to talking about peanut butter?
More Apple Recipes
Easy, Chunky Homemade Applesauce – Grandma’s Recipe
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Easiest Smooth Homemade Applesauce Recipe (Even Easier Than Grandma’s)
- Total Time: 35 mins
- Yield: 6 pints 1x
Ingredients
- 6 lbs. Apples
- 1 1/2 cups Water
Instructions
- Core and chop the apples. (I love the corer slicer combo. Makes it so much easier. (affiliate link))
- Place apples in large pot with water.
- Cover and cook on medium high for 15 minutes, stirring ever few minutes, until it is the mushy-ness you want.
- Use a food processor process the apples until smooth.
- The peel give extra flavor and sweetness to your applesauce. So yummy!
Notes
For canning – Spoon into warm jars and can in water bath. (I follow the instructions on the bottom of the Ball Jar box, so I am linking to them here. Someday I will do a canning post because I am digging it.)
Here is a link for the canning pot I use and the canning equipment. If you haven’t canned before, you will need these. Yes, all of the equipment helps a lot. And yes the last two links are affiliate links.
- Prep Time: 20 mins
- Cook Time: 15 mins
Love how easy this recipe is. I’ll have to make this for my two little boys. I’m sure it tastes much better than store-bought. Thanks for sharing Tia! 🙂
Hi Vanessa,
Personally, I think it tastes better. But that may be a bias since I made it. 😉
~Tia
Even easier is to use an immersion blender. Works as well as the food processor and less clean up. I’ve been doing that for years with my smooth applesauce. Sadly, I like the lumpy kind best and I’ve not found a way to do that as easily…….
Hi Karen,
Ah, yes. An immersion blender. I keep forgetting about those since I don’t have one. (Whine, whine, hint, hint hubby. Christmas is coming. 😉 )
I prefer the lumpy kind, too. It’s worth the effort to cook the peels and apples separately. Just wish it wouldn’t take so long to peel them.
~Tia