🍎 88 Quarts of No-Sugar Applesauce
A Single Tree's Bounty – 80 Five-Gallon Buckets of Pure Gold
📌 In This Article
🍎 The Apple Harvest Story
"80 five-gallon buckets. Lol all from one apple tree. Didn't even pick them all. Lol 88 quarts applesauce. No sugar. No preservatives. Just apples. Yummm" 🍎✨
A single mature apple tree can produce an astonishing amount of fruit – sometimes 5 to 10 five-gallon buckets, or even more with the right conditions [citation:11]. This bounty often turns into a full-scale canning operation, with dozens of quarts of applesauce filling the pantry shelves [citation:2][citation:6].
What makes this applesauce so special is its purity. No sugar, no preservatives – just the natural sweetness of apples. The key to a delicious no-sugar applesauce is using a blend of sweet and tart apple varieties [citation:3][citation:4][citation:7]. This creates a complex, vibrant flavor that sugar would only mask.
💬 The secret: "The magic is in the apple blend. Combine naturally sweet apples with a tart variety to create a complex, vibrant flavor that makes sugar completely unnecessary." [citation:3][citation:7]
📦 Ingredients – For 7 Quarts or 14 Pints
Just Apples (and a little water)
- 🍎 12-15 lbs mixed apples – a blend of sweet and tart varieties [citation:3][citation:7]
- 💧 2 cups water – or apple cider for richer flavor [citation:10]
- 🍋 ¼ cup bottled lemon juice – essential for safe canning [citation:4][citation:14]
- 🌿 Optional: Cinnamon sticks or ground cinnamon [citation:7][citation:10]
Apple Variety Recommendations
- 🍎 Sweet varieties: Fuji, Gala, Honeycrisp, Golden Delicious [citation:4][citation:7]
- 🍏 Tart varieties: Granny Smith, McIntosh, Braeburn [citation:3][citation:7]
- 🍎 For a 12 lb batch: Use 9 lbs sweet + 3 lbs tart (3:1 ratio) [citation:14]
- 🍏 Alternative: 40% Fuji, 40% Honeycrisp, 20% Granny Smith [citation:10]
💡 Pro tip: "The single most important 'ingredient' is your choice of apples. Don't use just one kind!" [citation:4]
📝 Step-by-Step Instructions
Step 1 – Prepare Your Canning Station
- Wash jars, lids, and bands in hot, soapy water [citation:7].
- Place jars on a rack in your water bath canner, fill with water to cover jars, and bring to a simmer (180°F) [citation:3][citation:4].
- Keep jars hot until you're ready to fill them [citation:7].
- Place lids in a small saucepan of water and keep warm – do not boil [citation:4].
💡 Pro Tip
"A bushel of apples will give you somewhere around 12 quarts of sauce. Make sure you have enough jars ready!" [citation:2]
Step 2 – Prep the Apples
- Wash apples thoroughly [citation:2][citation:4].
- Option 1 – With a food mill: Just core and quarter apples – no need to peel [citation:2][citation:10].
- Option 2 – Without a food mill: Peel, core, and quarter the apples [citation:4][citation:7].
- To prevent browning, place cut apples in a bowl of cold water with a splash of lemon juice [citation:3][citation:4].
Step 3 – Cook the Apples
- Drain apples and place in a large, heavy-bottomed pot [citation:3][citation:7].
- Add 2 cups water and ¼ cup bottled lemon juice [citation:3][citation:10].
- If using, add cinnamon sticks for flavor [citation:10].
- Bring to a boil over medium-high heat, then reduce heat, cover, and simmer for 20-45 minutes until apples are very soft [citation:3][citation:4][citation:7].
- Stir occasionally to prevent scorching [citation:2][citation:7].
💡 Pro tip: "That’s the key to a really good homemade applesauce – combining a lot of different types. Each variety brings its own flavor." [citation:2]
Step 4 – Mill the Sauce
- With a food mill: Pass cooked apples through a food mill to remove peels and seeds [citation:2][citation:10].
- Without a food mill: Use a potato masher for chunky sauce, or an immersion blender for smooth sauce [citation:3][citation:4].
- Work in batches if needed [citation:10].
Step 5 – Hot Pack the Jars
- Return applesauce to the pot and bring it to a gentle boil [citation:7][citation:10].
- Remove one hot jar at a time from your canner [citation:3].
- Ladle hot applesauce into the jar, leaving ½-inch headspace [citation:3][citation:4][citation:7].
- Run a non-metallic utensil around the inside of the jar to remove air bubbles [citation:3][citation:4].
- Wipe rims clean with a damp cloth [citation:3][citation:7].
- Center a warm lid on the jar and screw on the band until fingertip-tight – secure, but not forced [citation:3][citation:4].
⚠️ Important: "Leave a 1/2-inch headspace. This space is crucial for a proper seal." [citation:3][citation:4]
Step 6 – Process in Water Bath
- Place filled jars back into the canner [citation:7].
- Ensure water covers jars by at least 1-2 inches [citation:3][citation:7].
- Place lid on canner and bring water to a full rolling boil [citation:4][citation:7].
- Process both pints and quarts for 20 minutes (adjust for altitude) [citation:2][citation:4][citation:7].
Step 7 – Cool and Check Seals
- After processing, turn off heat, remove lid, and let jars sit in hot water for 5 minutes [citation:4][citation:7].
- Remove jars with a jar lifter and place on a towel-lined counter [citation:4][citation:7].
- Let cool, undisturbed, for 12-24 hours [citation:3][citation:7].
- Check seals by pressing on the center of each lid – it should not flex [citation:4][citation:7].
- Remove rings, label with date, and store in a cool, dark place [citation:2].
💡 Pro Tips for Perfect No-Sugar Applesauce
- 🍎 The apple blend is everything: Use at least 2-3 different varieties for complex flavor [citation:3][citation:7].
- 🍋 Always use bottled lemon juice: It has consistent acidity for safe canning [citation:4][citation:7].
- 🌿 Add spices at the end: Cinnamon, nutmeg, or allspice can be stirred in before jarring [citation:3][citation:7].
- 🧊 Keep sauce hot: Hot pack method ensures safety and proper sealing [citation:7].
- 🥫 Check for "ping": The satisfying sound of lids sealing means you've done it right [citation:4][citation:7].
- 🍽️ Enjoy: This applesauce is perfect as a snack, side dish, or baking ingredient [citation:2][citation:3].
❓ Frequently Asked Questions
❓ How many apples does it take to make 88 quarts?
About 8-10 bushels of apples, or roughly 300-400 pounds of apples [citation:8][citation:10].
❓ Can I really make applesauce without sugar?
Yes! Using a blend of sweet apple varieties creates natural sweetness [citation:3][citation:7].
❓ What apples are best for no-sugar applesauce?
A mix of sweet (Fuji, Gala, Honeycrisp) and tart (Granny Smith, McIntosh) varieties [citation:4][citation:7].
❓ Is bottled lemon juice necessary?
Yes – it ensures consistent acidity for safe water bath canning [citation:4][citation:7].
❓ Can I use a pressure canner instead?
Water bath canning is the standard method for applesauce and is perfectly safe when proper acidity is maintained [citation:2][citation:3].
❓ Why 20 minutes processing time?
This is the recommended time for both pints and quarts to ensure safety [citation:2][citation:4].
❓ How long does canned applesauce last?
Properly sealed jars last up to 18 months in a cool, dark pantry [citation:2].
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 2-3 weeks [citation:2].
❓ Can I add cinnamon?
Yes – add it just before jarring for warm, spiced flavor [citation:3][citation:7].
❓ What are signs of spoilage?
Bulging lids, off odors, or mold – discard immediately.
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ NO-SUGAR APPLESAUCE – 88 QUARTS ║
║ Just Apples – No Sugar, No Preservatives ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 7 quarts or 14 pints | PROCESS: 20 min water bath
INGREDIENTS:
- 12-15 lbs mixed apples (sweet & tart varieties)
- 2 cups water or apple cider
- ¼ cup bottled lemon juice
- Optional: cinnamon sticks or ground cinnamon
APPLE BLEND (3:1 ratio):
- 9 lbs sweet apples (Fuji, Gala, Honeycrisp, Golden Delicious)
- 3 lbs tart apples (Granny Smith, McIntosh, Braeburn)
INSTRUCTIONS:
1. Prepare canner – bring water to simmer. Sterilize jars and lids.
2. Wash apples. Core and quarter (no need to peel if using a food mill).
3. In a large pot, combine apples, water, lemon juice, and cinnamon. Bring to boil.
4. Reduce heat, cover, and simmer 20-45 minutes until soft.
5. Mill apples through a food mill (or mash/immersion blend).
6. Return sauce to pot and bring to a gentle boil.
7. Ladle hot sauce into hot jars, leaving ½" headspace.
8. Remove bubbles, wipe rims, apply lids (fingertip-tight).
9. Process in water bath for 20 minutes (pints and quarts).
10. Cool 12-24 hours. Check seals.
STORAGE: 18 months (cool, dark place).
"80 five-gallon buckets. Lol all from one apple tree. Didn't even pick them all." 🍎✨
© CanningRebels — No-Sugar Applesauce | 88 Quarts from One Tree
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