Homemade Cinnamon-Spiced Applesauce with Canning Instructions

One of my favorite things to do on a chilly fall day is make applesauce.  It's super easy, tastes better than any of that store-bought stuff you can buy, and it makes the house smell ahh-mazing while it's simmering!  For the best flavor, try to use a variety of apples that are good for cooking such as Fuji, Gala, Pippin, Jonathan, Gravenstein, Rome, Jonagold, Golden Delicious, Granny Smith, and McIntosh.  Honeycrisp apples are also very good (actually my favorite), but they are a little more on the watery side.  Whenever I use Honeycrisp apples, I reduce the amount of water to usually 3/4 cup.  The beauty of homemade applesauce is that it's very forgiving.  The natural sweetness of your apples will ultimately determine how much sugar you will want to use.  Always start out using less sugar than you think because you can always add more later.  If your applesauce is too sweet, add some lemon juice.  Try substituting the water for apple juice and even add a touch of pure vanilla extract for some more depth of flavor.

For making a larger quantity of applesauce for canning, see below.


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