Mott's Unsweetened Applesauce is actually quite clean - containing only apples, water, and ascorbic acid (synthetic vitamin C). No seed oils or artificial additives. The DIY version improves by using organic apples and natural vitamin C from fresh lemon juice instead of synthetic ascorbic acid.
Based on: Unsweetened Applesauce
· Makes approximately 60 servings (equivalent to 10 commercial jars)
· Serving: 1/2 cup (123g)
Why This Recipe is Seed Oil Free
Commercial Unsweetened Applesauce from Mott's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Unsweetened Applesauce may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic apples (mixed varieties)
4000g (about 8.5 lbs or 25-30 medium apples) · Organic Gala and Fuji apples from Whole Foods or local organic farms
Primary ingredient providing natural sweetness, fiber, and classic applesauce texture
Filtered water
500ml (about 2 cups) · Filtered tap water or spring water
Prevents sticking during cooking and helps create smooth consistency
Fresh organic lemons
3 large lemons (about 180ml fresh juice) · Organic lemons from Whole Foods or local organic produce
Natural vitamin C source that prevents browning and acts as natural preservative
Instructions
Step 1. Wash and core the organic apples - no need to peel as the skins add fiber and nutrients. Cut into roughly 1-inch chunks (about 1000g at a time works well). The variety mix of Gala and Fuji provides good balance of sweetness and texture.
Step 2. Place apple chunks in a heavy-bottomed pot or Dutch oven with 125ml (1/2 cup) of filtered water per 1000g of apples. The water prevents initial sticking - don't add too much as apples release their own moisture. Heat over medium-low heat.
Step 3. Cook for 15-20 minutes, stirring every 5 minutes, until apples are completely soft and breaking apart. Add small amounts of water (2-3 tablespoons) only if mixture starts sticking. The natural apple pectin will create thickness as it cooks.
Step 4. Remove from heat and mash with a potato masher for chunky texture, or use an immersion blender for smooth consistency. For ultra-smooth applesauce, pass through a fine mesh strainer or food mill to remove any remaining skin pieces.
Step 5. Immediately stir in 45ml (3 tablespoons) of fresh lemon juice per 1000g of cooked apples while mixture is still hot. This ensures even distribution and maximum vitamin C preservation. Taste and adjust lemon juice if needed - it should be barely detectable.
Step 6. Cool completely before transferring to clean glass jars. Fill jars leaving 1/2 inch headspace. Store in refrigerator for up to 2 weeks or freeze portions in freezer-safe containers for up to 6 months. For longest freshness, use within 5 days of opening.
Storage
Refrigerate in clean glass jars for up to 2 weeks. Freeze in portions for 6 months. No preservatives means shorter shelf life than commercial versions, but much cleaner ingredients.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$0.85
Savings47%
Higher per-serving cost due to premium organic apples, but significant savings vs buying organic applesauce. Bulk buying 8+ lbs of apples provides economies of scale unavailable in small commercial jars.