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Nancy Apple Sauce

Fresh pure apple sauce
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Side Dish
Cuisine American
Servings 10 pints


  • 5 plus pounds of a variety of apple types
  • Large non aluminiun non iron pot
  • Water to cover bottom by several inches
  • Food grinder and / or strainer
  • Jars for canning otr freezing
  • Optional freezer bags


  • You must peel and core first if you are not using a strainer or food processor or grinder.
  • If using a food grinder and strainer like the Kitchen Aide's after apples are cooked down, do not peel or core. This attachment is so worth it is you can or freeze produce that needs peeling and / or straining!
  • Put several inches of water in the bottom of your large non- aluminum or non-iron stock pot.
  • Fill pot leaving about 2 inches from the top.
  • Slow cook at low medium on stove top stirring regularly from the bottom to insure even cooking.
  • Cook until smooth without lumps.
  • Can according to directions or cool before freezing.