Canning Applesauce Recipe

Canning Applesauce is the easiest canning recipe for beginners! Only 2 ingredients: apples and water! It's easy and delicious to stock your pantry with fresh applesauce all year!

4.94 from 72 votes

Let's make the easiest home Canned Applesauce recipe, using apples and water, to preserve the fresh taste of fall apples all year long. Use a waterbath or steam canner.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: American

Servings: cups

Calories: 118kcal

Author: Lauren Allen

Cost: 6

Equipment

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 1/4 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 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
Canned applesauce is good for up to one year when stored in a cool, dark place.

Video

Notes

Yield: 7 Quart Jars (1 batch) of applesauce. I like wide-mouth jars.

Canning Questions? If you have questions about canning, a good guide is the National Center for Home Food Preservation.

Elevation Processing Times:

- 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

Variations:

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

Recipe Link

Recipe Video