Best Food Mill for Applesauce
For applesauce, choose a stainless food mill with a fine disc that purees soft apples while leaving skins and cores behind, so there is no peeling. A sturdy mill with interchangeable discs gives smooth or textured sauce and handles canning batches too.
Top picks
Hungry Artisan Stainless Steel Food Mill for
Silky applesauce
A stainless food mill with a fine disc for smooth, skin-free applesauce.
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Stainless Steel Food Mills With 3 Milling
Discs for texture
A mill with interchangeable discs for smoother or chunkier sauce.
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Hungry Artisan Compact Food Mill for Applesauce
Everyday sauce
An affordable mill for applesauce and purees.
Check price on AmazonWhat matters for applesauce
The magic of a food mill for applesauce is that it does two jobs at once: it purees the flesh and leaves skins and cores behind, so you skip peeling entirely. That makes the disc and the build the features that matter, a fine disc for smooth sauce, and stainless steel to stand up to acidic apples and batch after batch.
Features to prioritise
- A fine disc for silky sauce; interchangeable discs add texture options.
- Stainless construction for acidity resistance and durability.
- Secure clamping or a stable base so it stays put during batches.
Who this is for
Ideal for anyone with an apple harvest or who makes applesauce and purees regularly, and for canners who want smooth, consistent results. For the odd small batch, a basic mill or even a blender (with peeling) works.
How we chose
We picked real, currently-listed stainless food mills suited to sauce, prices from live listings. Put it to use with how to make applesauce; for canning, see preserving guidance. See also the best mill for tomato sauce and the full range in the best food mills & ricers.
How the top picks compare
All three make smooth applesauce. The Hungry Artisan stainless mill has a fine disc that leaves skins behind. The 3-disc stainless set switches between smoother and chunkier sauce. The Hungry Artisan compact is the affordable pick for applesauce and purees. A fine disc and stainless build are the essentials for apples.
Making applesauce with a mill
A mill saves the peeling. Cook apple chunks, skins and all, until soft, then pass them through the mill; it purees the flesh and holds back skins, cores and seeds. That means less prep and more colour and flavour from the skins in the cooking. Choose a fine disc for smooth sauce or a coarser one for texture.
Rinse the mill straight after use since apple pulp dries hard, and the same tool then handles tomato sauce and other purees.
Related guides
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Frequently asked questions
What food mill is best for applesauce?
A stainless mill with a fine disc that separates skins and cores as it purees. Interchangeable discs let you choose smoother or chunkier sauce, and stainless resists apple acidity.
Do I have to peel apples for a food mill?
No, that is the whole point. Cook the apples soft, then run them through the mill; the skins and cores stay behind while smooth sauce passes through.
Can a food mill make applesauce for canning?
Yes. A sturdy mill produces smooth, consistent sauce ideal for canning batches. Follow a tested recipe for processing; apples are high-acid and suit water-bath canning.
Do I need to peel apples for applesauce with a food mill?
No. Cook the apples with skins on until soft, then the mill purees the flesh and holds back the skins, cores and seeds, so you skip peeling entirely.
What disc makes smooth applesauce?
A fine disc gives smooth sauce, while a coarser disc leaves more texture. A mill with interchangeable discs lets you choose smooth or chunky per batch.