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How to Make Homemade Applesauce Using a Food Mill

Watch the How to Make Homemade Applesauce Using a Food Mill video

One of the first things I like to do when the Fall season arrives is to make Homemade Apple Sauce.  And it’s so easy with a food mill!  All the apples go right into the pot with their peels, cores, and stems.  Every bit of goodness gets cooked out of those apples.  And once everything has cooked down, I just run it through my food mill and…voilà!  Applesauce!

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Make applesauce and get in a little exercise

A food mill may be old-fashioned, but it can do the job of so many kitchen appliances and all without electricity!  All it takes is a little human energy.  And who doesn’t need a little workout? 😉

So give the food mill a try.  You’re going to love how easy it is to make all sorts of things—applesauce, tomato sauce, soups, and more—and never peel a fruit or vegetable again!  Maybe you’ll even lower your electric bill in the process too.

Enjoy these other recipe videos, including how to use your food mill to make tomato sauce!

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How to Make Homemade Applesauce with a Food Mill

5 from 2 votes
Prep: 5 minutes
Cook: 45 minutes
Food Milling: 15 minutes
Total: 1 hour 5 minutes
Yield: 14
It's easy to make homemade applesauce with a food mill.  All the apples go right into the pot with their peels, cores, and stems.  Every bit of goodness gets cooked out of those apples.  And once everything has cooked down, you can just run it through your food mill to get delicious applesauce.

Ingredients

  • 6 pounds Apples any variety
  • 1 tablespoon Lemon juice
  • 1 teaspoon Cinnamon, ground
  • 1 cup Water

Instructions 

  • Place a large pot on the stove and add the water.
  • Cut all the apples in half and then quarter each half. No need to peel or remove the core.
  • Add all the cut apples to the pot.
  • Add the lemon juice and cinnamon to the pot.
  • Turn the stove on and turn the burner to medium-high. Bring the water and apples to a simmer and then turn the heat down to low and cover the pot. Allow to simmer for 30 minutes
  • After 30 minutes, remove the lid and break up the apples with a spoon or potato masher. The apples will be very soft.
  • Continue to simmer, uncovered, on low for 15 minutes.
  • Turn off the heat and allow the apples to cool slightly.
  • Transfer the apples, in batches, to the food mill placed over a bowl and process the apples through the food mill.
  • Cover the bowl of applesauce and refrigerate or decant apples into individual serving jars and refrigerate. The applesauce will stay fresh for a week to 10 days.

Video

Notes

Allow the apples to cool slightly before running them through the food mill. This ensures you don’t accidentally burn yourself when transferring the apples.
Don’t skip the lemon juice. It’s essential to the appearance and flavor of your applesauce.
Find this recipe and video at https://marysnest.com/how-to-make-homemade-applesauce-using-a-food-mill-video/
Copyright © 2018 Mary’s Nest, LLC, All Rights Reserved
Course: Pantry Staples, Snacks
Cuisine: Americana
Keyword: Apples, Applesauce, Fruit
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Disclaimer:I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

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