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Bear N Mom Recipes - Canning Applesauce Using the Microwave

Updated on September 20, 2016
Cast your vote for Applesauce Recipe

Old style method of making applesauce

In the old days you peeled and cored your apples, blanched them in a saucepan and then ran them through an apple blender which you can see below.

I always use 2 to 3 types of apples for flavor. I normally pick a green apple such as a Granny Smith and a speckled apple such as a Northern Spy. The third apple I usually pick either a Mackintosh or a Jonathan. Peel and core an equal amount of each type apple into a large bowl.

Cook Time per Batch

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 1 quart


  • 2-3 bushels apples, 1 each, granny smith, macintosh & northern spy
  • 1/3 cup sugar, each batch
  • cinnamon, enough to make the bath brown


  1. Pare and core apples. Cut apples into slices in a large microwavable bowl.
  2. Sprinkle the apples with 1/3 cup of sugar and cinnamon to your desired coloring. I call mine Mountain Sauce because I use more cinnamon and the applesauce turns a nice color of brown.
  3. Cover the Apples with clear plastic wrap and place in microwave for 20 minutes on high.
  4. Scoop apples into a blender and blend until desired consistency.
  5. Scoop applessauce into mason jars to brim, being sure to leave no air pockets or the mixture will mold and let cool. You can use the back of a spoon to mash down until the jar is full to the top. Check the jar all around for telltale air pockets. You do not have to pour wax on these apples. Once they are cool you can cover with the lid being sure to push the lid flat. Wipe any excess sauce from the jar and lock the freshness by screwing down the lid cover.

Tips and Alternatives

Tip: I lost a whole year's worth of applesauce because I tried to convert this recipe to sugarless using a prepared diabetic sugar. This does not work and the sauce turned moldy. For diabetics, I would just leave out the sugar and if sweetness is needed at table add diabetic sugar there.

This recipe makes enough quarts of applesauce to last the entire winter. I usually use half of the batches to make quarts of apple slices so that I can make cakes, pies and other delights over the winter.

If you prefer just enough for the table. Pick two or three apples from the market and make a smaller batch using enough sugar and cinnamon to taste.


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  • eventsyoudesign profile image

    eventsyoudesign 7 years ago from Nashville, Tennessee

    I love applesauce. My mom and I used to do a lot of canning. I do not have space any more, but I would love to try your applesauce recipe. Yummy! I will definitely cook the pot pie from your other recipe. Thanks! Teresa

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    canning tomato sauce 7 years ago

    i love it!keep on posting!

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    roelkers 7 years ago

    wow i will try this at home.thank you for the information