Homemade Silky Skin-On Apple Sauce (Shelf-Stable, No Peeling Required)

This homemade apple sauce is smooth, naturally sweet, and shelf-stable thanks to water-bath canning. The best part? You don’t peel the apples—you blend everything, skins included, for maximum nutrition and zero waste.

Making Homemade Silky Skin-On Apple Sauce (Shelf-Stable, No Peeling Required)

This is the easiest apple sauce you will ever make. No peeling, just a bit of sugar and some fresh lemon juice!

Serves:

14 jars of 300ml/ 10 oz/ 0.32 US quarts jars

Time to Prepare:

1,5 hours

Time to cook or cure:

45 min + 30 min water bathing

Skill

14 bottles, 750 ml/ 0.79 Quarts

Serves:

14 jars of 300ml/ 10 oz/ 0.32 US quarts jars

Time to Prepare:

1,5 hours

Time to cook or cure:

45 min + 30 min water bathing

Skills:

Cooking and water bathing

Ingredients & Tools

Ingredients

4.5 kg (10 lb) apples, cored and chopped
120–180 ml (½–¾ cup) water
300 g (1 ½ cups) sugar
180 ml (¾ cup, about 2 lemons) lemon juice
Pinch of salt

Tools

Cutting board
apple corer
knife
large saucepan or pot
wooden spoon
kitchen blender
spatula
lemon juicer
measuring cups
14 × 300 ml (10 oz) sterilized jars with lids
large pot for water bath
jar lifter or tongs.

Useful guidelines

Flavor Variations

Cinnamon Apple Sauce: Add 2–3 tsp ground cinnamon during blending.
Maple Apple Sauce: Replace half the sugar with maple syrup.
Chunky Apple Sauce: Blend only half the apples, leave the rest mashed for texture.
Spiced Apple Sauce: Add nutmeg, cloves, or cardamom for warmth.

How can I use homemade apple sauce?

Serve as a side with pork or roast chicken
Stir into oatmeal, yogurt, or cottage cheese
Use as a fat substitute in baking (cakes, muffins, brownies)
Spread on toast or pancakes
Add into marinades or glazes

Directions

Simply follow these steps in order to make apple sauce

Prepare apples
Core and chop 4.5 kg (10 lb) apples into even wedges or chunks. Leave skins on for nutrition.
Cook apples
Place apples in a large pot with just enough water to prevent sticking (120–180 ml / ½–¾ cup). Bring to a simmer over medium heat, stirring occasionally. Reduce to low and cook until apples are fully soft—about 45 minutes.
Blend smooth
Blend apples in batches until smooth and silky. Return blended sauce to the clean pot.
Add acidity
Juice 2 lemons (~180 ml / ¾ cup) and stir into the apple sauce. This lowers the pH to 4.4 or below, ensuring safe water-bath canning.
Sweeten & heat
Stir in 300 g (1 ½ cups) sugar and a pinch of salt. Bring back to a simmer, stirring often.
Bottle the sauce
Ladle hot apple sauce into sterilized jars, leaving about 2–3 cm (1 in) headspace. Wipe rims, screw on lids finger-tight.
Water bath
Place jars fully submerged in boiling water. Process for 30 minutes.
Cool & store
Carefully remove jars, tighten lids slightly, and let cool overnight on the counter. Once sealed, store in a cool, dark pantry.

Storage

Shelf stable: Up to 12 months in a cool, dark place if properly canned

After opening: Refrigerate and use within 7–10 days

Freezer option: Freeze in smaller jars or containers (leave headspace) for up to 6 months

Frequently asked questions

Do I need to peel the apples?

No! The beauty of this recipe is that you keep the skins on. They’re packed with fiber, vitamins, and antioxidants. Once blended, you won’t even notice the peel, but your sauce will be more nutrient-dense.

Why add lemon juice?

Lemon juice lowers the pH of the sauce, ensuring it’s safe for water-bath canning. Without sufficient acidity, bacteria like botulism could grow. The target pH is 4.4 or lower. Always measure your lemon juice to be safe.

Can I reduce or skip the sugar?

Yes, but keep in mind sugar adds flavor, helps preserve color, and balances acidity. If you prefer unsweetened sauce, you can omit sugar, but the sauce may taste more tart depending on the apple variety.

Which apples work best for apple sauce?

Any apples can be used, but saucy varieties (like McIntosh, Cortland, Bramley, or Jonagold) break down faster and yield smoother sauce. Mixing sweet and tart apples creates the best flavor.

My apple sauce is too runny—what should I do?

Keep simmering uncovered until it thickens. If you prefer an extra-thick sauce, reduce it by about 20–30 minutes more after blending.

What if my apple sauce is too thick?

Thin it with a little apple juice or water while simmering, until it reaches your preferred consistency.

Can I skip the water-bath canning step?

Not if you want it shelf-stable. If you skip canning, you must refrigerate the jars and eat within 7–10 days, or freeze them.

How do I know if my jars sealed properly?

After cooling overnight, press the center of each lid. If it’s firm and doesn’t pop up and down, the jar is sealed. If not, refrigerate and eat within 7–10 days.