How long do you let it boil and how can you store it?

Hi Doetter,

The recipe calls for "5 to 10 minutes or until tender"; store in the refrigerator for 3 or 4 days, or freeze for longer storage.

-- CM

What kind of apples do you use? No one mentions which are the best apples to use.

Granny Smith! They are tart, so the applesauce can be sweetened to taste. Tart is great with pork, other meats.

Try Gravenstein apples - I make it each August, requires little sugar. Wash and cook unpealed, sliced apples, add sugar and cook few minutes. Then whisk in a food mill. I freeze it in pint containers. Sometimes I even add Cinnamon Red Hot candies for flavor and delicate pink color.

I used Mac's and I also put a little vanilla into it and served warm, was very good.

I use apples from my tree. They're red big and FREE!

I am on the HCG diet but had a lip biopsy so I can't chew and decided to use the apples I was going to eat for applesauce. I boiled them in water with a lot of cinnamon and nutmeg as well as vanilla stevia. I used gala and red delicious apples and boiled them until they turned a little darker and were soft to a fork's pierce. I mashed them in a big bowl with a potatoe masher and they came out delicious and I added extra cinnamon afterwards. I plan on using them in a couple of days since there are no preservatives (pectin).

Love this homemade applesauce. Make with Jonathan Apples only! I'm from the midwest and there's nothing like juicy, slightly tart Jonathans. I now live in CO and there are no apples available here to compare.

Agree, Johnathan apples are the best for applesauce and pies, hands down.

Good recipe. Even better with apple cider instead of water.

Good recipe. Used two different kinds of apples and turned out very well.

Made this tonight to try it out, the kids loved it and it is super easy. Thanks for sharing!

I used apple juice instead of water and used less sugar. It was GREAT!!!

I wash very well both galas or any sweet apple and add a few tart ones. Core, quarter and chop in chunks and cook without sugar. I use a little nutmeg, ground clove, cinnamon and vanilla. Sometimes it needs a little zip and I add a couple table spoons of lemon juice. After the apples are cooked soft. I get out my immersion blender and very finely blend the mixture. I like my apple sauce smooth and WITH the peel. You don't even know the peels were left on and it's now had a punch up in the fiber content. There is nothing like the smell of home cooked applesauce simmering on the stove.

I used mac apples, a cinnamon stick instead of cinnamon and cider. The apples fall apart, you don't even have to mash... Awesome!

Can you not store this in Mason jars, rather than freezing?

To safely store something in a mason jar for any length of time you must follow the rules for CANNING, not just cooking. That includes sterile jars and lids and a different cooking process, however, because of the high sugar content in applesauce it will keep well in a closed (not sealed) mason jar for several days.

This was really simple to make and very delicious. So much better than store bought applesauce. I doubt I can buy it in a jar any more!

Delicious recipe, but needed to do a couple of extra steps: (1) had to use food processor to blend, as apples too firm for potato masher; (2) needed to strain through cheesecloth to make less runny (recommend catching strained fluid in pot underneath to add back in for preferred thickness).

How about some lemon with it?

I always add and omit items in recipes, being as I come from a family of cooks. I used golden delicious and Washington apples, added apple juice instead of water, tsp of orange zest and a hint of butter to smooth it all out. Throw some pectin in and store in mason jars unless you plan on consuming in a week