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
-
- 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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I haven’t canned in years so I went looking for directions and used yours. Everything came out great. It is weird though. We did three batches and one of them turned browner than the others and had a mushier consistency. Tastes fine though. Must just have been those apples.
Perfect simple recipe! Canned perfectly 🙂
Can you pressure cook this and how long
Perfect instructions equaled success for first-ever applesauce from our own apples then canning it too, thank you! You have so many scrumptious looking recipies I’m looking forward to trying, I’ll be back!
Sounds delicious! Is this a tested canned applesauce recipe when using brown sugar? I would really like to use brown sugar, but only can tested recipes. Thanks!
Make it in the crockpot. It never burns and you don’t have to watch it.
Could you substitute the white sugar with honey instead? Not thinking of canning it, just eating it.
Yes, you can sweeten it however you like.
Lauren, have you ever added other fruit to your applesauce such as strawberries, blueberries, or raspberries? I want to can the finished product but not sure if I have to cook the berries before canning. Can I just purée the berries and add that to the already cooked applesauce—then follow canning process?
I’m honestly not sure how it would effect the safety of it being shelf-stable. I’d consult a canning safety website for that one. Good luck!
You definitely need to cook the other fruits as well! It’s too easy for bacteria to enter your finished product if everything is not heated to a safe temperature.
Hello, I am thinking of canning applesauce this fall, but have a few questions.
1) I have a family member who is allergic to all citrus, I figure that I am safe using white vinegar instead of lemon juice to prevent any safety risks.
2) If slow cooked can it still be canned or should I cook it normally.
Thanks for your time
Hi Robert,
1) There isn’t citrus in the recipe so you should be good there.
2) You can definitely use your slow cooker to make the applesauce, just be sure to follow the water-bath canning instructions for canning it.
Good luck!
Mine turned brown while cooking them down. Do you know why?
Hi Kayle, that is really strange, and I’m not sure what happened. It must have to do with the kind of apples used.
Many apples brown when exposed to air. To counter this, you can add lemon juice to the water. I just made a yummy pot of golden delicious applesauce. I filled my largest kettle to the top with peeled/chopped apples, added the juice of half a lemon, plus water, and sprinkled ground cinnamon and a little ground clove onto the apples and cooked down. Delicious! And the apples stayed a nice, light color.
BUT, I have never canned and now plan to follow your directions for it!
Lemon juice works but I really like fruit fresh. You can find it by the canning supplies. I sprinkle the apples or apricots or peaches as I slice them.