Canning Applesauce Recipe

Preserve the taste of fresh, homemade apples all year long with this classic Canning Applesauce Recipe. Whether you like it sweet or tart, chunky or smooth, this method gives you delicious, shelf-stable applesauce that’s perfect for breakfasts, baking, or snacks.

Ingredients

• 21 lbs fresh apples (any variety — Golden Delicious, Fuji, or Honeycrisp are great choices)
• 2–3 cups water (more if needed)
• Granulated sugar, to taste (optional)

Instructions

Step 1: Prepare Your Equipment

Before starting, make sure all your canning supplies are sterilized.

• Wash jars, lids, and rings in hot soapy water or run them through a dishwasher cycle.
• Use new lids each time to ensure a tight seal.
• Keep your workspace, tools, and countertops clean and sanitized.

Step 2: Prepare the Apples

Wash and cut the apples in half or quarters.

• If using an applesauce maker: You can leave the skins and cores on — it will separate them later.
• If mashing by hand: Peel and core the apples first for a smoother texture.

Place the apple pieces in a large pot with 2–3 cups of water (just enough to cover the bottom).

Step 3: Cook the Apples

Cover the pot and cook the apples over medium heat, stirring occasionally.
Cook until the apples are soft and easily mashed, adding more water if needed to prevent burning.

Step 4: Mash or Puree

Once the apples are tender:

• Run them through a Johnny Apple Sauce Maker (or food mill) to remove skins and cores.
• Alternatively, mash by hand with a potato masher or hand mixer for a chunkier texture.
  Adjust the consistency by adding a bit more water if it’s too thick — remember, it will thicken slightly as it cools.

Step 5: Sweeten (Optional)

Taste your applesauce. If you prefer it sweeter, gradually add sugar — start with about ¼ cup and adjust to taste.
Keep in mind that flavors will develop and mellow as the applesauce sits in the jars.

Step 6: Fill the Jars

Using a funnel, ladle the warm applesauce into sterilized jars, leaving ½ inch of headspace at the top.
Use a non-metallic spatula to remove any air bubbles and wipe the jar rims clean.
Place new lids on top and screw the rings on until fingertip tight.

Step 7: Process the Jars

• Fill your canner with water according to the manufacturer’s directions.
• If you have hard water, add 1 Tbsp of white vinegar to prevent mineral deposits on jars.
• Process jars in a steam or water bath canner according to your altitude:

When done, remove the jars carefully and let them cool undisturbed for 12–24 hours.
Check seals — lids should not flex when pressed.

Store sealed jars in a cool, dark place for up to 1 year.

Why You’ll Love This Recipe

• Made with simple, wholesome ingredients — just apples and a touch of sugar.
• Customizable: adjust sweetness and texture to your preference.
• Perfect for preserving fall harvests or saving bulk apples for later.
• Budget-friendly and family-approved!

Tips

• Choose the right apples: A mix of sweet and tart varieties gives balanced flavor.
• Skip the sugar: If using naturally sweet apples like Fuji or Gala, you may not need any sugar at all.
• Keep water handy: Prevent scorching by keeping a bit of water at the bottom of the pot during cooking.
• Don’t rush cooling: Let jars cool completely before testing the seal to avoid false readings.
• Label your jars: Include the date and variety of apples used for easy tracking.

Variations and Substitutions

• Cinnamon Applesauce: Stir in 1–2 tsp ground cinnamon before canning for a warm, cozy flavor.
• Chunky Applesauce: Mash by hand instead of pureeing for more texture.
• Unsweetened Applesauce: Skip the sugar entirely for a healthy, naturally sweet version.
• Flavored Options: Add a dash of nutmeg, allspice, or vanilla extract for a twist.

FAQs

Can I use any apple variety?
Yes! You can use any type of apple, or mix varieties for depth of flavor.

How long does canned applesauce last?
Properly sealed jars last up to 1 year in a cool, dark, and dry place.

Do I need to add lemon juice?
No, apples are naturally high in acid, making them safe for water bath canning without lemon juice.

Can I freeze applesauce instead?
Absolutely — pour cooled applesauce into freezer-safe containers and freeze for up to 6 months.

Serving and Suggestions

• Serve warm or chilled as a snack or side dish.
• Spoon over pancakes, waffles, or oatmeal.
• Use as a natural sweetener in baking (great substitute for oil or sugar).
• Pair with roast pork, latkes, or yogurt for a balanced meal.

Canning Applesauce Recipe

Recipe by el hassan

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

118

kcal

Ingredients

• 21 lbs fresh apples (any variety — Golden Delicious, Fuji, or Honeycrisp are great choices)

• 2–3 cups water (more if needed)

• Granulated sugar, to taste (optional)

Directions

• Step 1: Prepare Your Equipment
• Before starting, make sure all your canning supplies are sterilized.
• Wash jars, lids, and rings in hot soapy water or run them through a dishwasher cycle.
• Use new lids each time to ensure a tight seal.
• Keep your workspace, tools, and countertops clean and sanitized.
• Step 2: Prepare the Apples
• Wash and cut the apples in half or quarters.
• If using an applesauce maker: You can leave the skins and cores on — it will separate them later.
• If mashing by hand: Peel and core the apples first for a smoother texture.
• Place the apple pieces in a large pot with 2–3 cups of water (just enough to cover the bottom).
• Step 3: Cook the Apples
• Cover the pot and cook the apples over medium heat, stirring occasionally.
• Cook until the apples are soft and easily mashed, adding more water if needed to prevent burning.
• Step 4: Mash or Puree
• Once the apples are tender:
• Run them through a Johnny Apple Sauce Maker (or food mill) to remove skins and cores.
• Alternatively, mash by hand with a potato masher or hand mixer for a chunkier texture.
• Adjust the consistency by adding a bit more water if it’s too thick — remember, it will thicken slightly as it cools.
• Step 5: Sweeten (Optional)
• Taste your applesauce. If you prefer it sweeter, gradually add sugar — start with about ¼ cup and adjust to taste.
• Keep in mind that flavors will develop and mellow as the applesauce sits in the jars.
• Step 6: Fill the Jars
• Using a funnel, ladle the warm applesauce into sterilized jars, leaving ½ inch of headspace at the top.
• Use a non-metallic spatula to remove any air bubbles and wipe the jar rims clean.
• Place new lids on top and screw the rings on until fingertip tight.
• Step 7: Process the Jars
• Fill your canner with water according to the manufacturer’s directions.
• If you have hard water, add 1 Tbsp of white vinegar to prevent mineral deposits on jars.