How to Make Applesauce and Preserve it Three Ways

| 10/22/2015 9:52:00 AM

Tags: applesauce, apples, pears, canning, drying, freezing, Carole Cancler, Washington,


A great way to take advantage of local orchard apples or a bumper crop from your yard is to make applesauce, and then preserve it in one of several ways. You can freeze applesauce, prepare shelf stable product by canning applesauce, or stock up on delicious homemade snacks by making fruit leather from plain or flavored applesauce.

Apples, along with pears and quince are pome fruits—fruits that have a tough core encasing a group of small seeds. The core is surrounded by fleshy edible fruit. One pound of apples, pears, or quince is equivalent to 3 medium fruits or 1-1/2 to 2 cups sauce. Use any of these pome fruits interchangeably in the following recipes.

Basic Applesauce Recipe


• 2-1/2 pounds (7-8 medium) apples*
• 1 gallon soaking solution**
• 1/4 cup water
• 1/2 to 1 tsp pumpkin pie spice or ground cinnamon, or to taste (optional)
• 1 to 4 tbsp sugar or honey, or to taste (optional)
• salt to taste (optional)

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