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Probiotic Applesauce

Applesauce 1I will never make regular applesauce again! Not only does this fermented version of applesauce carry greater health benefits, but I’ve discovered that I also like it better than the regular cooked one.

As you know, probiotics foods (and supplements) carry the types of healthy bacteria that inhabit your intestines. It’s what we call intestinal flora.  These little critters are essential to good health in several different ways.  For example, they are essential for proper digestion and absorption of nutrients; they even create certain vitamins for us in the process. They also act as your first line of defense from pathogens.  And, as if that weren’t enough, they are also involved in weight management, being resistant to allergies, and even overcoming depression.

The health of your belly ecosystem is negatively affected by things like antibiotics, eating sugar, alcohol, and fried foods, among other things. So eating probiotic and prebiotic foods is a vital ingredient to any healthy lifestyle.

Enter probiotic applesauce.

This is a lacto-fermented applesauce where the starter culture is provided by whey (these cultures of live bacteria are the probiotic). The natural pectin in the apples is a great prebiotic, which is the food the healthy bacteria feed on and helps clean your intestines.

Another benefit of this applesauce is that it has no added sugar. So yes, it is less sweet than your store-bought kind, and because of that it will be even less likely to feed the bad bacteria and yeasts that are present in your gut.

All around, it’s a great thing!


  • 7 medium apples
  • 2 tablespoons liquid whey
  • 1 teaspoon unrefined sea salt *
  • 1 ½ teaspoons ground cinnamon

* The salt is optional, but it’s ideal in order to prevent the wrong types of bacteria from multiplying.  The salt creates a brine that fosters the lacto-bacteria’s thriving.

Applesauce 4Directions

  • Peel and cut your apples in chunks. Then process them in a food processor until you reach your desired consistency.  The apples will begin to oxidize -which is what would happen when you cook them anyway.
  • I collected the whey from plain grass-fed yogurt. All you have to do is strain some yogurt on a fine mesh sieve lined with a couple of layers of cheesecloth. (I used my nut-milk bag).  Just let the whey naturally seep through.
  • Add the whey, cinnamon and salt to your mix. Then place in a quart jar with a secure lid.

Applesauce 5Allow it to ferment 1-3 days on your countertop.  The length of time will depend on the ambient temperature – ideally between 60-70 degrees.

The flavor will continue to develop, but after the initial fermentation process, keep the applesauce in the fridge.  It should keep well for up to 3 months.

Like I said, I don’t think I’ll ever make apple sauce any other way. I hope you like it too!

3 Responses to “Probiotic Applesauce”

  1. Tricia Coyle says:

    I’ll try it. I always make apple sauce from the drops out back …this will be nice change. Shawn has been making pear soup to soothe coughs…Chinese remedy very easy very tasty and friends love it.

  2. Brady Bunch says:

    I made some of the probiotic pear sauce out of fresh pears from our pear tree. I was very excited until I opened the jar. It had a distinct smell of paint thinner or lacquer thinner. Not wanting to go blind, I discarded it. Any ideas what could have gone wrong?

    • There may be a couple of things that happened with your sauce that made it ferment wrong.

      One thing is that the sugars in pears tend to ferment quicker than apples, and so you end up with a less controlled fermentation process than you have with apples. The wrong kinds of bacteria might multiply quicker than the ones in your whey culture, and so you end up with a more rancid product.

      My suggestion for making fermented pears that smell and taste right is to purchase a starter culture through so that you can start with a more potent bio-active culture. You may also need to look into optimal temperature for their fermentation. Fermentation usually occurs quicker when you have ambient temperature around 80 degrees or even slightly warmer. You may need to create this for your pear sauce, unfortunately. :/

      Another thing that might have occurred is that your containers had traces of other things. Perhaps they needed to be washed more thoroughly, and given how delicate pears can be, you might need to sterilize them in boiling water before canning your sauce.

      I hope you can find a solution! It will be great to be able to use up all of those pears!