We love Canning Applesauce because it's easy, healthier and a simple way to preserve the fresh taste of fall apples all year long.
How to Can Applesauce Like Grandma (But Easier!)
How to Can Applesauce Like Grandma (But Easier!)I love canning applesauce because it’s wholesome, simple, and something anyone can do. All you need are apples and water–no additives or preservatives which means I get to control exactly what goes into it, and especially the amount of sugar (you can make applesauce without sugar)! I recommend a steam canner over a water bath canner (because steamer is simpler) but either will work for to make canned applesauce. My favorite apples to use are Golden Delicious, or a mix of a couple varieties for deeper flavor. And as my mom used to say, “save the bad apples for applesauce!” It’s the perfect way to use up those bruised or less-than-perfect apples that might otherwise go to waste.
I swear by this Johnny Apple Sauce Maker for making the perfect smooth applesauce with very little effort–but you can peel, core and mash the apples yourself.
If you have questions about canning, a good guide is the National Center for Home Food Preservation.
How to Can Applesauce:
Prep Apples: If using an applesauce maker, leave the peels and core, cut apples in half or quarters and place in a large pot with a few inches of water. (If mashing by hand, peel and core the apples first). Cover with a lid and cook until apples are soft.
Mash apples: Add apples to applesauce maker to puree until smooth, OR mash by hand until desired consistency. Taste and stir in some sugar, to taste, if desired.
Can Applesauce: Scoop warm applesauce into bottles, leaving 1/2″ of headspace. Wipe jar rims clean then place lids and rings on. Process in water bath or steam canner for 20 minutes, or appropriate time for your elevation. Let rest at room temperature for 24 hours. Press down on the center of the lid: it should not pop back. If it sits flat it is safe, but if it pops back, it has not sealed properly, and it should be stored in the fridge and consumed.
- 0-1,000 feet elevation: Pints: 15 minutes, Quarts: 20 minutes
- 1,001-3,000 feet elevation: Pints: 20 minutes, Quarts: 25 minutes
- 3,001-6000 feet elevation: Pints: 20 minutes, Quarts: 30 minutes
- Above 6000 feet elevation: Pints: 25 minutes, Quarts: 35 minutes
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Recipe
Canning Applesauce Recipe
Equipment
- Mason Jars , if desired
- Water Bath Canner , or
- Johnny Apple Sauce Maker optional
Ingredients
- 21 lbs fresh apples , whatever kind you like–I use Golden Delicious
- 2-3 cups water , more if needed
- granulated sugar , optional (to taste)
Instructions
- Prep Canning Equipment: Make sure everything is sterilized! (I usually run the jars and lid rings through the dishwasher before I begin). You will need NEW lids, clean rings, equipment, countertops and workspace.
- Prep Apples: Wash apples. If using an Apple Sauce Maker leave the peels and core, cut apples in half or quarters and place in a large pot with a few inches of water. (If mashing by hand, peel and core the apples first). Cover with a lid and cook until apples are soft.21 lbs fresh apples
- Cook apples: Place cut apples in a large pot and add a few inches of water. Cook the apples over medium heat, stirring occasionally, until tender. (Make sure there's water at the bottom of the pot, so the apples don't burn).2-3 cups water
- Mash: Ladle cooked apples and as much water as desired for consistency into the Johnny Apple Sauce Maker and churn until all apples are processed into applesauce. Alternately, mash apples by hand using a potato masher or hand mixer, until desired consistency. Add additional water if needed. (Keep in mind the applesauce will thicken when canned).
- Sweeten: You can optionally add sugar at this point. Add a little at a time and taste it until it's how you like. If the apples are not overly sweet, I add about ¼ cup granulated sugar. The applesauce will also sweeten over time, in the jars, so keep that in mind when adding sugar.granulated sugar
- Fill jars: Fill sterilized quart jars with applesauce using a funnel, leaving 1/2'' of headspace. Use a small rubber spatula to scrape down the inside of the jar and remove any air bubbles. Wipe jar rims clean. Don't skip this step! Place lids and rings securely on the jars.
- Process: Pour water in canner according to instructions. (If you have hard water, add 1 tbsp white vinegar to water). Process in steam canner or water bath canner for 20 minutes (for altitudes less than 1,000 ft). Adjust cooking time for your altitude, if necessary. For more details, follow water bath canning instructions : http://www.simplycanning.com/water-bath-canning.html )
- 0-1,000 feet elevation: Pints: 15 minutes, Quarts: 20 minutes1,001-3,000 feet elevation: Pints: 20 minutes, Quarts: 25 minutes3,001-6000 feet elevation: Pints: 20 minutes, Quarts: 30 minutesAbove 6000 feet elevation: Pints: 25 minutes, Quarts: 35 minutes
- Canned applesauce is good for up to one year when stored in a cool, dark place.
Notes
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- 0-1,000 feet elevation: Pints: 15 minutes, Quarts: 20 minutes
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- 1,001-3,000 feet elevation: Pints: 20 minutes, Quarts: 25 minutes
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- 3,001-6000 feet elevation: Pints: 20 minutes, Quarts: 30 minutes
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- Above 6000 feet elevation: Pints: 25 minutes, Quarts: 35 minutes
- Unsweetened Applesauce: Simply leave out the sugar!
- Slow Cooker Applesauce: Add the peeled and sliced apples to your slow cooker. Toss in 1 tablespoon of lemon juice and sprinkle with some cinnamon (no water needed)! Cook on LOW for 4 hours. Pour into blender and blend until smooth, or desired consistency.
- Instant Pot Applesauce
Nutrition
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I originally shared this recipe September 2014. Updated September 2019, January 2022 and September 2025.
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When canning applesauce you should be adding bottled lemon juice to make sure it is acidic enough to safely water bath can. Just an FYI .
I like to use apple cider instead of water and it’s really delicious.
For every 3 apples, also put in a Bosc pear. Heavenly. 🙂 Honest. Try it.
I made this today for canning. My great niece and nephew love applesauce and I can’t wait for them to try it. I used honeycrisp apples and did use about 1/2 c sugar, but it was so good. Will definitely make this again. The tip on the peeler/corer was great; Took no time to prep the apples.
Just had some chunky applesauce canned in 2015 tasted fine.
I’ve been canning over 50 yrs. I never peel and core. I quarter apples, Boil in a small amount of water (enough to not burn) then I use my KitchenAid juicing attachment to make the sauce. Peels, seeds, go in one direction, applesauce in the other. then I process as usual.
Before the KitchenAid I used a foley mill. Do yourselves a favor, ladies, it’s so much easier
Thank you for the tip! I also never peel or core my apples but i usually put them through a food mill. that takes forever! I did it your way and got it done in a couple hours. well its in the canner now. So thank you so much!
Hi,
I’m new to canning but I love applesauce and want to can it because we consume a lot and I made applesauce with no sugar this fall and it was better than any store bought apple sauce.
But after re reading your recipe my concern is that with jams we use pectin or Gellaton, other preservatives I know of are citric acid, vinegar, sugar or salt – and my concern is that if I follow your recipe and don’t use any sugar like I would like I am wondering what it is that preserves the applesauce?
Best ,
Becky
Apples are acidic, and adding lemon juice and cooking and making sure the jars are sterilized, is what preserves them. The acid in fruit is what preserves them. Make sure you follow tested and approved recipes.
1 add a teaspoon of lemon juice to every Batch. Also a couple teaspoons of cinnimon.
My applesauce turned out perfectly. I usually cut, core, and peel them the night before, put them in water, and add ab a Tbsp of Lemon Juice or 1/4-1/2 tsp of citric acid powder. This time it was the juice! My spiralizer apple peeler bit the dust ab halfway through, so half of it was “spiralized,” and the other half was cut and thrown in the pot, peels and core and all. Then I put it into a foodmill. Timed the quarts for 20m and put the pint jar in after 5 minutes. Sorta labor intensive, but those 3-1/2 quarts are going to be worth it! Though I’m 60 yo and made applesauce before, I was hesitant and looked you up. Thanks a lot!