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Why I Make My Own Applesauce
Making applesauce at home is one of those things that sounds like a lot… until you actually do it. Then you realize it’s just a simple, repeatable process — especially when you’re doing it in bulk like we do.
We usually make about 10 bushels at a time, so this is real-life, get-it-done, stock-the-shelves applesauce.
If you’ve ever wanted to make enough applesauce to last your family the entire year — this is exactly how I do it.
Last year I ended up with 37 quarts, several pints, and some small jelly jars for lunches.
What Apples Are Best for Homemade Applesauce?
Best Apples for Flavor + Texture
- McIntosh apples – soft, cook down easily
- Cortland apples – smooth, slightly tart
- Honeycrisp apples – adds sweetness
- Granny Smith apples – adds tartness (use in a mix)
What I Actually Do
I use a mix. When you’re working in bulk, it balances itself out and tastes better than trying to control it too much.
Tools That Make This Way Easier
- 👉 Apple corer: Purchase here on Amazon
- 👉 Squeezo Strainer: Purchase here on Amazon
- 👉 Magnetic lid lifter: Purchase here on Amazon
- 👉 Quart Wide mouth mason jars: Purchase here on Amazon
- 👉 Pint Wide mouth mason jars: Purchase here on Amazon
- 👉 Water bath canner: Purchase here on Amazon
- 👉 Two clean 5 gallon buckets: Purchase here on Amazon
Here is the entire shopping list on Amazon if you would like to shop around for all the items necessary to make Applesauce.
How to Prep Your Jars (The Easy Way)
Step 1: Wash Jars and Rings
Run jars and rings through the dishwasher on a hot cycle. Keep them in there until ready to use so they stay warm.
Step 2: Heat the Lids
(Repeat this step right before filling jars)
- Place lids in a pot of water
- Bring to a gentle boil/simmer
- Keep them hot until you’re ready
Step-by-Step: How I Make Applesauce (Bulk Method)
Step 1: Wash the Apples
Rinse thoroughly in batches.
Step 2: Core the Apples
Use your apple corer. No peeling needed.
Place them in one of your clean 5-gallon buckets
- 👉 Apple corer: Purchase here on Amazon
Step 3: Cook Apples in Apple Cider
- Add apples to pot (do this in batches so the apples do not burn)
- For about half a stock pot of apples, I use roughly ⅓ gallon of apple cider — just enough to coat the bottom and keep the apples from burning.
- Boil → then simmer
Cook until soft and mashable.
Step 4: Run Through the Squeezo
- 👉 Squeezo Strainer: Purchase here on Amazon
Applesauce comes out one side, skins/seeds out the other.
Set up a large cake pan or a cookie sheet up to catch the peels.
This is where you can use the other 5 gallon bucket, especially when you are making it in bulk. Set your squeezo up so that the applesauce comes out of the squeezo into the bucket. Saves your back and time.
Once you have run the first batch of apples through the squeezo run the peels through again–this brings more taste to the sauce.
My husband built me a squeezo table that has a hole in the middle for the 5 gallon bucket to catch the sauce. It is literally so clever.
Side note: There is a squeezo version here that is sold on Amazon that has a motorized attachment that rotates the squeezo handle around for you–it is pretty nifty for sure.
Step 5: Fill the Jars
- Ladle applesauce into jars
- Leave about 1 inch headspace at the top of the jar. If you do not, it will not seal and that is not safe.
- Remove the air bubbles by just taking a plastic spoon and move around the sauce and remove any air.
- Wipe the rim with a clean paper towel and a bit of vinegar
Step 6: Place Lids and Rings (Do This Correctly)
This is where people either get good seals… or problems later.
How to Place Lids
- Use the magnetic tool to pull lids from hot water
- Center lid on jar
- 👉 Magnetic lid lifter available here on Amazon
How to Add Rings
- Place ring on top
- Twist just until fingertip tight- Do NOT crank them down tight. Air needs to escape during processing or your jars won’t seal properly.
Step 7: Water Bath the Jars (This Is What Makes Them Shelf Stable)
This is the step that actually preserves your applesauce safely.
How to Water Bath
👉 Read the full step-by-step here:
Step 8: Let Jars Cool and Check Seals
- Remove jars and place on a towel
- Let sit 12–24 hours undisturbed
You’ll hear the “pop” as they seal.
Check the Seal
- Press center of lid
- If it doesn’t move → sealed
- If it pops → refrigerate and use first
Step 9: Label Your Jars (Don’t Skip This)
Once jars are fully cooled:
- Write the date directly on the lid or
- Use labels if you want it cleaner
This matters more than you think — once you have a pantry full of jars, they all look the same.
Step 10: Store Your Applesauce Properly
Store jars in:
- A cool, dark place (pantry or basement)
- Away from heat and sunlight
Shelf Life
- Best used within 12–18 months
- Once opened → refrigerate
What You End Up With
- Homemade applesauce that actually tastes good
- No preservatives
- Pantry stocked and ready
Last year I ended up with 37 quarts, several pints and some small jelly jar sizes for lunches.
Real-Life Tips
- Mixed apples = better flavor
- Don’t overtighten rings
- Keep lids hot until the second you use them
- Always water bath for shelf stability
Next Step
If you haven’t already, make sure you understand the water bath process fully before canning:
