How to Make Homemade Applesauce from Imperfect Apples | Rose Red Homestead

Preserving food from your backyard doesn’t require perfection—just purpose. Learn how to turn your less-than-perfect apples into delicious homemade applesauce with this simple method using a food strainer and water bath canning.

Making Applesauce from Backyard Apples: No Apple Left Behind
At Rose Red Homestead, the apple season came to a sudden end this October with a hard freeze. Our only productive tree this year was a Granny Smith apple tree, and while the apples weren’t picture-perfect, they were absolutely perfect for one thing: homemade applesauce.

In this tutorial, I’ll show you step-by-step how to transform even the wormiest, spotty apples into a pantry staple that’s perfect for both emergency preparedness and everyday enjoyment. Whether you're new to home canning or looking to make the most of your fall harvest, this method will help you make delicious applesauce—no waste necessary.

Step 1: Gather and Sort Your Apples
Even apples with blemishes or wormholes can be salvaged. I was taught by my parents—lifelong canners—not to waste good food. When inspecting your apples:

Cut out any rotten spots generously.

Remove worm damage, which is usually localized.

Keep the stems, cores, and peels intact for now—they’ll be separated out later.

Don’t worry about browning from exposure to air. Once cooked, the apples turn soft and uniform in color.

Step 2: Cook the Apples Until Soft
After trimming the apples, cut them into chunks and fill a large pot. Add water and cook the apples until they are very soft. There’s no need to peel or core them—this method will remove everything in the next step.

Step 3: Use a Food Strainer (Victorio or Similar)
One of my favorite tools is a Victorio food strainer, an old-fashioned but incredibly effective way to separate applesauce from peels, cores, and seeds. Here's how it works:

Add hot, softened apples to the hopper.

Turn the handle to push apples through the internal screw.

Applesauce will come out one side, while waste exits the other.

Tip: If you don’t have a strainer, you can peel and core the apples before cooking, then puree them in a blender or food processor.

Step 4: Flavor and Sweeten to Taste
Granny Smith apples are tart, so I add:

Sugar (to taste)

Ground cinnamon

Nutmeg (optional but highly recommended)

You can customize the flavor based on the apples you use and your taste preference. Stir well and taste before canning.

Step 5: Water Bath Canning for Long-Term Storage
Once the applesauce is flavored to your liking:

Fill jars, leaving ½ inch to 1 inch of headspace.

Wipe the rims, apply lids and rings.

Use a water bath canner (or a large stock pot with a rack).

Process jars for 30 minutes at a full boil.

Let the jars cool and check for proper seals before storing them in your pantry.

Why Imperfect Apples Make the Best Applesauce
Using blemished fruit teaches us not to waste food and helps stretch what we grow. Even a small harvest—like the four quarts we made this season—can make a big impact when preserved properly.

Homemade applesauce is a wonderful item for food storage, emergency readiness, or just to enjoy on toast or with dinner. And if you’ve never tried canning applesauce, now is the perfect time to start.

Final Thoughts
Every jar of applesauce on our shelf has its own flavor story. Whether it's tart Granny Smiths or sweet mystery apples from an unknown tree, each batch reflects the harvest that year.

Making applesauce is not just about food—it’s about resilience, tradition, and gratitude. So no matter what kind of apples you have, don’t let them go to waste.