Making this simple homemade sugar free applesauce recipe is a great way to enjoy apples no matter the season. Once you learn how easy it is to make your own applesauce at home, you’ll want to do it again and again.

You won't want to miss this easy recipe for homemade sugar free applesauce!

When a good friend of mine generously shared some of her homegrown apples, turning them into an irresistible batch of sugar free applesauce was my top priority. Applesauce is a delicious health food packed with several beneficial nutrients. Plus, it’s being consumed by at least one person in our home on a daily basis. An apple a day keeps the doctor away, right? 😉

Making your own homemade sugar free applesauce at home instead of buying it pre-made is one of the easiest (and most delicious!) swaps you can make for your family.

Frequently Asked Questions About Making Applesauce

What is the best apple for homemade applesauce?

To get the best flavor, it’s best to make your applesauce with a combination of apple varieties. A few of the most popular apples for making applesauce are:

Golden Delicious
Fuji
Jonathan
McIntosh
Braeburn

Do you have to peel apples for applesauce?

No. In fact, if you leave the peels on it maximizes the amount of antioxidants in your applesauce! If you prefer to leave the peels on, use a blender or a food processor to puree your cooked apples.

Homemade applesauce is best made from a combination of apple varieties.

What can I add to homemade applesauce?

Recipes for applesauce are usually very forgiving and it’s easy to adjust the flavor to your liking with just a few pantry staples. A few ingredients you can add are:

cooked & pureed pears
cinnamon
nutmeg
cloves
vanilla
ginger

Have fun with the variations. You might just create a new family favorite!

Can fresh homemade applesauce be frozen? How long does it last in the freezer? Refrigerator?

In an air-tight container in the fridge, your applesauce should last 2-3 weeks. If you have a larger batch of applesauce, you can freeze it! Stored in an air-tight container, your homemade applesauce should last 8-10 months or longer. If your applesauce starts to mold, changes color, or develops a gross smell after it has been stored, promise yourself you won’t let your hard work go to waste next time and throw it away. 🙂

Can you freeze homemade applesauce in glass jars?

Absolutely! Make sure you leave headspace in the jars (about one inch) for expansion.

Is it better to freeze or can applesauce?

This is up to you. There are benefits and drawbacks to both ways of preserving when it comes to applesauce. Experiment with both if you’re making large batches and choose your favorite process.

Homemade Sugar Free Applesauce Recipe Instructions

Note: one medium apple will make about 1/2 cup of applesauce, so plan on using at least 4 apples to make one pint.

When you make your applesauce simply use your favorite apples in whatever amount you have available. In this recipe I used 30 Jonathan apples, 30 Golden Delicious apples, and 15 pears.

1. No need to peel the skins! Just clean, core, and slice your apples. If you are adding pears, do the same with them.

Save time when you're making applesauce by leaving the skins on! Apple skins give an extra boost of antioxidants to your recipe.

2. Add your apples to a stainless steel stock pot and cook them down until they are soft. This usually takes 15-20 minutes depending on how large of a batch you are making. To prevent and stop the apples from sticking to the bottom, add water as necessary. Once they are soft, transfer to a separate pot or a large bowl to cool for a few minutes.

Once you try homemade applesauce, you won't go back to store-bought!

3. Run your apples through a strainer, food processor, or blender to puree.

A Victorio Strainer makes the work of turning cooked apples into sauce effortless.

4. Transfer the puree into containers.

Your applesauce will be ready to eat before you know it!

5. Cool, try a sample (of course!) and store in the refrigerator.

You can store your homemade sugar free applesauce in glass mason jars in the freezer, or can them for an extra long shelf life.

Preserving Your Applesauce

Freezing

The following instructions can be used for storing large batches of applesauce with any combination of add-ins.

After the cooked apples have been run through the strainer, add them to a clean container. Leave 1” headspace and clear the air pockets in the jar with a knife or the end of a wooden spoon. Let the sauce cool, cover, then freeze in an upright position.

Canning

The following instructions should be used if you made your applesauce without add-ins.

Prepare your jars and lids. Once you’ve run the cooked apples through the strainer, reheat the applesauce to simmering. Once it simmers, pack the sauce into hot jars and leave 1/2 inch headspace. Clear the air pockets in the jar with a knife, seal, and add the filled jars to your water-bath canner. Processing times are below.

0-1,000 feet: pints 15 minutes, quarts 20 minutes
1,001-3,000 feet: pints 20 minutes, quarts 25 minutes
3,001-6,000 feet: pints 25 minutes, quarts 30 minutes
6,000+ feet: pints 30 minutes, quarts 35 minutes

At the end of the processing time, remove from heat and take off the lid. Let the jars rest for 5 minutes, then remove them from the canner. Let the jars sit in a draft-free location for 12-24 hours. If jars remain unsealed, store the jar in the fridge or remove enough applesauce to reach 1 inch of headspace and freeze.

Homemade Sugar Free Applesauce

Ingredients

When you make your applesauce simply use your favorite apples in whatever amount/combination you have available. Favorite varieties are Jonathan, Golden Delicious, Fuji, McIntosh, & Braeburn.

Instructions

No need to peel the skins! Just clean, core, and slice your apples.
Add your apples to a stainless steel stock pot and cook them down until they are soft. This usually takes 15-20 minutes depending on how large of a batch you are making. To prevent the apples from sticking to the bottom, add water as necessary. Once they are soft, transfer to a separate pot to cool for a few minutes.
Run the apples through a strainer or a sieve to puree. If you'd like to leave the skins on, use a food processor or blender.
Using a ladle, transfer the puree into containers.
Cool and store in the refrigerator.

FOR PRESERVING LARGE BATCHES:

Freezing

The following instructions can be used for storing large batches of applesauce with any combination of add-ins.

After the cooked apples have been run through the strainer, add them to a clean container. Leave 1'' headspace and clear the air pockets in the jar with a knife or the end of a wooden spoon. Let the sauce cool, cover, then freeze in an upright position.

Canning

The following instructions should be used if you made your applesauce without add-ins.

Prepare your jars and lids. Once you've run the cooked apples through the strainer, reheat the applesauce to simmering. Once it simmers, pack the sauce into hot jars and leave 1/2 inch headspace. Clear the air pockets in the jar with a knife, seal, and add the filled jars to your water-bath canner. Processing times are below.