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Finished jars of applesauce, extras for the freezer.
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5 from 4 votes

Easy No-Peel Applesauce for the Freezer

Homemade Applesauce, one of my favorite reasons to love fall! This is applesauce made easy, no peeling required, no sugar, no canning rules or equipment! Just a pot of cinnamon scented apples simmering on the stove and lots of yummy jars to stock the freezer!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Snack
Cuisine: American
Diet: Gluten Free
Servings: 10 pints
Calories: 244kcal

Equipment

  • large pot or Dutch oven
  • food processor
  • jars or storage containers

Ingredients

  • 10 pounds apples
  • ½ juice of a lemon
  • 1 teaspoon cinnamon
  • 1 Tablespoon honey
  • 1 cup water plus more as needed for blending

Instructions

  • Cut apples to remove the core and any bad spots. Apples do not need to be peeled or chopped up. Simply cut them off around the core, roughly in quarters, and add them to the pot. As you go, squeeze the lemon juice over the cut apples in the pot to keep them from browning.
  • Add the cinnamon, honey and 1 cup of water.
  • Simmer the apples COVERED, on low to medium low heat, about 30 to 40 minutes until they are soft. Stir often to get all the apples down to the heat. If you feel like the bottom is burning, add another cup of water and give it a good stir. If it's not simmering enough, turn up the heat a bit.
  • When the apples are cooked through and soft, add them in batches to a food processor. Let the processor run a few minutes, adding water through the feed to get everything smooth and incorporated. You may add about a half cup of water per batch, but just start with a little until you reach the right consistency. Stop to scrape down the sides with a spatula and keep blending.
  • As each batch is blended smooth, transfer the applesauce into jars. A jam funnel works great for this. Important: Only fill the jars ¾'s of the way full to allow them room to expand in the freezer. Refrigerate the jars overnight before transferring to the freezer. These precautions will prevent cracked jars!

Notes

  • The amount of apples does not need to be exact!  Use as many apples as will fit in your pot.  Or less, you can really make this recipe with a large or small amount of apples!
  • Use you judgement on cooking time.  You want soft apples that can get blended up smooth.  Keep simmering them until they get there, and add water if the bottom begins to burn.  Stir often!
  • Applesauce can be eaten warm, refrigerated for up to a week, or frozen in any types of containers for 6 months to a year.  If freezing in glass jars, take these precautions so you don't crack the jars:
  • Only fill glass jars ¾'s of the way full to allow for expansion in the freezer.
  • Cool jars completely in the fridge overnight before transferring to the freezer.  And if you do end up cracking a jar in the freezer, throw it away, do not eat!

Nutrition

Calories: 244kcal | Carbohydrates: 65g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 495mg | Fiber: 11g | Sugar: 49g | Vitamin A: 247IU | Vitamin C: 24mg | Calcium: 31mg | Iron: 1mg