If you, like me, love apple-picking season, this recipe is perfect for you! Make a quick and easy homemade applesauce with your Instant Pot and a food mill. No peeling, no coring, no extra ingredients! I’ll also teach you how to safely can this applesauce so you can keep it in your pantry for up to 1 year.
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To me, nothing beats a crisp end-of-summer morning spent picking apples. The crunch of a freshly picked, juicy apple is pure magic, and don’t even get me started on the smell of apple cake baking in the oven. Honestly, everything about apple season feels like a little gift.
This year, after a strange summer—late, dry, and not the best for berries or vegetables—we were overjoyed to find our apple trees bursting with fruit. We’re so blessed to have a couple of trees right in our yard, and even more lucky to live near a 300-acre public park dotted with apple trees of every variety. Truly, we could spend weeks gathering baskets and baskets of apples. And with such an abundant harvest, this quick and easy no-peel applesauce recipe has been a lifesaver!
If you’re looking for more healthy and easy apple recipes to use up your abundant apple harvest, try my coconut flour apple bread and French apple cake (both grain-free and gluten-free), and my delicious apple butter with honey.
Why You’ll Love This Recipe
If you love homemade applesauce but the thought of peeling pounds and pounds of apples turns you off, this recipe is for you! All you have to do is wash your apples, cook them in the Instant Pot, then run them through a food mill to remove the peels and seeds. Easy peasy!
Another thing I love about this no-peel applesauce is that leaving the peels on gives it beautiful color. If you’re using red apples, your applesauce will have a lovely pink tint. I like making different jars with different apple varieties and seeing all those colorful jars sitting in my pantry.
Apple peels also contain more antioxidants than the flesh itself, so leaving them on infuses your applesauce with extra health benefits!
Because this recipe is so quick and easy, it’s also perfect for making large batches when you have a lot of apples. I’ll teach you how to safely can your applesauce in a water bath so you can store it in your pantry for up to a year. But if you prefer, you can also freeze it.
Last but definitely not least, homemade applesauce is delicious and so good to have on hand! You can leave it plain, add sugar and spices, or even turn it into delicious apple butter. Unsweetened applesauce is also perfect for baking, stirring into yogurt, smoothies, for a quick kid-friendly snack, or even as baby food. You can also try it alongside pork dishes, it pairs beautifully!
No-Peel Applesauce FAQs
Should you peel apples when making applesauce?
It depends. If you’re using store-bought apples or apples that have been sprayed with pesticides, it’s best to remove the peels. If you have wild apples that haven’t been treated—and a food mill—making no-peel applesauce is much easier and faster.
What happens if you don’t peel apples for applesauce?
First, it saves time! Plus, the peels give your applesauce extra color, flavor, and nutrients.
What apples are best for applesauce?
Pretty much any variety works. You can use a single type of apple for each batch (for consistent color), or mix and match. The only thing I don’t recommend is using store-bought apples without peeling them. Even organic apples are often coated in wax to extend shelf life. While considered safe, I personally don’t like that in my applesauce. I prefer apples from my own trees or from wild or untreated sources.
Do I need to add lemon juice for canning applesauce?
This is a bit controversial. Some sources suggest adding lemon juice (about 1 tbsp per quart) for safety, while others say it’s not necessary. Many people add it mostly to preserve color and flavor. Personally, since I typically use tart wild apples, I don’t add lemon juice when canning applesauce.
How long does applesauce last in the refrigerator?
If you’re not canning, you can place hot applesauce in mason jars (with lids that seal) and store in the refrigerator for up to 3 weeks. Once opened, consume within 10 days.
Can I freeze applesauce?
Yes! For long-term storage without canning, freeze applesauce in wide-mouth mason jars (leave 1–1.5 inches headspace), freezer bags, or portion-sized silicone molds. It keeps well for up to 12 months.
Ingredients For This Applesauce
Apples. Use organic or untreated apples. Any variety works. Mix varieties for fun colors and flavors.
Water. Use filtered water.
Vinegar. A splash for washing apples before cooking.
Lemon juice (optional). Helps preserve color. Some guides recommend it for canning, others don’t.
Sugar (optional). You can sweeten to taste with sugar, honey, or other sweeteners.
Cinnamon or other spices (optional). Add if desired.
Tools You May Need
For making the applesauce
Large bowl.
For canning
Water bath canner or large pot.
Canning rack (optional).
Jar lifter (optional, you can also let jars cool in water for 10 minutes, then remove safely).
Wide-mouth funnel (optional).
Bubble remover (optional, you can also use a small silicone spatula).
Clean towels.
How To Make This Applesauce
Step 1: Wash the apples by soaking them in cool water with a splash of vinegar, then rinse well. Remove damaged, soft, or moldy spots.
Step 2: Place the apples in the Instant Pot, filling to about 2 inches below the top.
Step 3: Add filtered water, secure the lid, and set to Pressure Cook for 10 minutes.
Step 4: Let pressure release naturally for 5 minutes, then quick release. Carefully open the lid. Apples should be soft and falling apart. If not, cook 5 minutes longer.
Step 5: Run apples through a food mill (medium setting), a little at a time, and collect the sauce in a large bowl.
Step 6: Rinse the Instant Pot insert, return the sauce, and stir in any extras (sweetener, lemon juice, cinnamon). Set to Sauté and bring to a boil, stirring constantly, until it reaches your desired thickness. Be careful about the hot splashes!
Step 7: Once ready, enjoy your applesauce, turn it into delicious apple butter, or ladle hot applesauce into jars for canning (see next steps), or let cool before freezing.
How To Can This Applesauce
Step 1: Set up your water bath canner or large pot, fill with water, and bring to a boil.
Step 2: Ladle hot applesauce into jars, leaving ½ inch headspace. Remove air bubbles with a bubble remover or silicone spatula.
Step 3: Wipe rims clean with a clean towel, place new lids, and secure rings.
Step 4: Place jars in the canner, ensuring at least 1 inch of water above them. Process for 15 minutes (pints) or 20 minutes (quarts).
Step 5: Remove jars and let sit undisturbed for 12–24 hours. Check seals (lids should be flat, sealed tight, and not pop when you press on them). Remove rings and store sealed jars in your pantry.
If you try this no-peel applesauce recipe, I’d love to hear from you! Drop me a comment down below and don’t forget to leave me a 5-star review if you loved this recipe!
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Printable Recipe Card
Quick No-Peel Instant Pot Applesauce
Equipment
- Instant Pot
- Stainless steel food mill.
- Large bowl.
- Mason jars with new lids. For canning
- Water bath canner or large pot. For canning
- Canning rack (optional). For canning
- Jar lifter (optional, you can also let jars cool in water for 10 minutes, then remove safely). For canning
- Wide-mouth funnel (optional). For canning
- Bubble remover (optional, you can also use a small silicone spatula). For canning
- Clean towels. For canning
Ingredients
- 4-5 lbs apples organic and untreated
- 3/4 cup filtered water
- 1½ tbsp lemon juice optional
- Sugar to taste, optional
- Cinnamon or other spices to taste, optional
Instructions
For making the applesauce
- Wash the apples by soaking them in cool water with a splash of vinegar, then rinse well. Remove damaged, soft, or moldy spots.
- Place the apples in the Instant Pot, filling to about 2 inches below the top.
- Add filtered water, secure the lid, and set to Pressure Cook for 10 minutes.
- Let pressure release naturally for 5 minutes, then quick release. Carefully open the lid. Apples should be soft and falling apart. If not, cook 5 minutes longer.
- Run apples through a food mill (medium setting), a little at a time, and collect the sauce in a large bowl.
- Rinse the Instant Pot insert, return the sauce, and stir in any extras (sweetener, lemon juice, cinnamon). Set to Sauté and bring to a boil, stirring constantly, until it reaches your desired thickness. Be careful about the hot splashes!
- Once ready, ladle hot applesauce into jars for canning, or let cool before freezing.
For canning
- Set up your water bath canner or large pot, fill with water, and bring to a boil.
- Ladle hot applesauce into jars, leaving ½ inch headspace. Remove air bubbles with a bubble remover or silicone spatula.
- Wipe rims clean with a clean towel, place new lids, and secure rings.
- Place jars in the canner, ensuring at least 1 inch of water above them. Process for 15 minutes (pints) or 20 minutes (quarts).
- Remove jars and let sit undisturbed for 12–24 hours. Check seals (lids should be flat, sealed tight, and not pop when you press on them). Remove rings and store sealed jars in your pantry.
Notes
- Use organic or unsprayed apples whenever possible. Any variety works well—mixing different types adds more depth of flavor and beautiful color.
- Properly canned applesauce can be stored in the pantry for up to 1 year.
- Once opened, keep jars in the refrigerator and enjoy within 7–10 days.
- Applesauce also freezes well—store in freezer-safe containers for up to 12 months.
- You can also turn this applesauce into delicious honey-sweetened apple butter!
