What kind of apples are best for canning applesauce? Maybe you like extra sweet or extra tart?
We love a Jona-Gold apple we get from a local orchard, especially for homemade applesauce. Not only is it the best tasting (in our humble opinion), but there’s also no sugar needed!
Though I always use just Jona-Gold, I’ve read that using several types of apples will give your applesauce a nicer flavor. You might want to experiment and see what combinations will do for your family.
This Page Includes:
- Canning Applesauce Recipe: Extended, Step-By-Step Directions
- Making Applesauce with a Food Mill
- Making Applesauce Without a Food Mill
- {Video} Best Apple Peeler-Corer-Slicer
- Skip to Pinnable Recipe Card
- {Canning Chat} Can Splenda Be Used to Can Applesauce?
- {FAQ} Canning Applesauce with Peels?
- {FAQ} How Long Does Home Canned Applesauce Last?
- {FAQ} Can You Overcook Applesauce?
- {FAQ} What Causes Thin Applesauce?
- {FAQ} How Much Sugar and Cinnamon Should You Put in Applesauce?
- {FAQ} Does Applesauce Need to Be Pressure Canned?
- Members’ Extra
Canning Applesauce Recipe: Extended, Step-By-Step Directions
If you use a red-skinned apple, your homemade applesauce will have a beautiful pink tinge. The jars you see here are 3 types of apples in canned applesauce. Can you pick out the Jona-Gold? The Jona-Gold has a mottled red and yellow color, which gives the applesauce a pink color.
The basic idea behind how to make applesauce is to cook the apples, mush them up, and add sweetener if desired, getting rid of the skins and cores somewhere along the way.
If you have a food mill or strainer, you can cook the apples before getting rid of the skin and cores. The strainer does the work of peeling and coring. If you do not have one, then you must peel and core apples prior to cooking.
When canning applesauce, you may process in a water bath canner.
Gather Your Canning Supplies:
- water bath canner
- canning jars
- canning seals and rings
- jar lifter and canning funnel
- large stock pot
- bowls
- large spoons
- sharp knife
- towels and dish cloths
Ingredients:
- apples (you will need about 21 pounds per canner load of 7 quarts)
- sugar, to taste
- cinnamon (optional, a nice addition)
Making Applesauce with a Food Mill:
If you have a food mill, it makes things very easy.
Wash and quarter apples. Place in large pot (approx. 5-6 quarts in size).
Don’t overfill your pot as you need to be able to stir the apples even before they have softened. Otherwise, they will stick. (Ask me how I know!) I have two pots that I will sometimes get going at the same time.
Once (and only once!) I tried to cook all my apples at once in a huge stock pot that I have. Big mistake. I could not get the apples stirred up very well, so they scorched to the bottom. I rescued the apples off the top and continued. Sometimes, we can try to save time, but only make more problems.
Add 1/2 to 1 cup water to help prevent sticking. Cover and simmer until tender, stirring often.
Press through your food mill. If you are canning applesauce with a red-skinned variety of apple, it will pick up the color. Pink, gorgeous, and appetizing.
I use my Victorio Food Mill. Put the apples–skins, cores, and all–into the hopper, press down as you turn the crank, and the skins will be pushed out the end while your applesauce will emerge from the strainer.
Making Applesauce Without a Food Mill:
If you don’t have a food mill, you just need to peel and core your apples before cooking.
Peel, core, and quarter apples.
This is where the apple peeler-corer-slicer comes in handy. It will cut your time in half. If you use one, see instructions that came with it. Otherwise, just peel, core, and slice the old-fashioned way with a paring knife.
Tip: Thinner slices will soften much faster.
Place slices in a large pot (see my overfilled stock pot fiasco above), adding 1/2 to 1 cup water to prevent sticking.
Cook until tender, stirring often.
Mash with a potato masher. This works well if you like a chunky applesauce recipe. If desired, you can use a wire whisk on the apples at the end of cooking to get a smoother consistency.
Canning Homemade Applesauce
Add sugar to resulting applesauce to taste. I prefer not to put any sugar, but it all depends on the type of apple. Go ahead and taste it and add sugar if you want. Cinnamon is another option.
Reheat sauce to a boil, again stirring often to prevent sticking.
Fill hot jars with hot, homemade applesauce, leaving 1/2-inch headspace.
Wipe the rims clean, remove any air bubbles, and place your lids. For more details, follow water bath canning instructions.
Applesauce Canning Time
Final step is to process in a water bath canner. It is important to use the correct time for your altitude. See the chart below to determine your processing time.
For more information on altitude adjustments and why they are important, check this page.
Pinnable Recipe Card
Canning Applesauce
Ingredients
- Apples  (about 21 pounds)
- Sugar
- Cinnamon (optional)
Equipment
- Water bath canner Â
- Canning funnel, lid lifter, and jar lifterÂ
- Ladle and bubble toolÂ
- Canning jars, seals, and ringsÂ
- Vegetable peeler or apple peeler/corer/slicerÂ
- Sharp knife Â
- Food mill Â
- Large potÂ
Instructions
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here. Â
For a Hot Pack
- Peel, core, and slice apples.Â
- Place the apples slices directly into a large pot with 1/2 to 1 cup water. Â
- Bring to a boil, reduce heat, and simmer (covered) until apples are tender. Â
- Run your apples through a food mill or mash with a potato masher.Â
- Sweeten to taste. Reheat to a boil.Â
- Pack hot applesauce into hot jars, leaving 1/2" headspace.Â
- Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars. Process according to the chart below. Â
Notes
Adapted from: The National Center for Home Food Preservation
Last Updated: 3/27/2021
Canning Applesauce Questions & Tips
Can Splenda Be Used to Can Applesauce?
Transcript – Edited for Clarity
This is Sharon with SimplyCanning.com where you can find home canning tips, tutorials, and advice taught in a way that even a beginner can get their pantry filled. I have another Canning Chat for you today, this time regarding applesauce.
This letter is from Jan in Pennsylvania who asks, “Can Splenda be used to can applesauce? My granddaughter is a diabetic, but she loves applesauce.”
I did a little research on Splenda, which is okay for canning. (Here is one article and another article about it.) I have to say, I don’t like Splenda personally. I don’t think it’s good for you. I do realize diabetics have some dietary restrictions and they like sweeteners every once in a while too. But really, applesauce is one of those things that is sweet enough without adding any sweetener to it.
“My applesauce was too thin. What did I do wrong? And how can I fix runny applesauce?“
You may have added too much water when you cooked your apples for canning applesauce. You only need a small amount. 1 cup is if you have a nice full pot, so you might try 1/2 cup next time. Or if you don’t have many apples, you can go even less. The goal is that you have enough moisture so you don’t burn the bottom. You can also leave off the lid so it doesn’t collect moisture from the steam.
I hope that was helpful. You guys have a great day, and we’ll see you in the next canning video. Be sure and check out SimplyCanning.com. I will see you there. Talk to you later.
Frequently Asked Questions
Yes. Freezing it totally acceptable too. I’ve got a post here on how to freeze apples which includes applesauce as well.
Once canned, applesauce lasts for at least 12 months, like all canned goods that are stored under the proper conditions (dark and dry, with no major temperature variations). Once opened, however, I suggest eating the applesauce within a week or two.
Note that if you use less sugar in your applesauce, it will not last as long after opening the jars. As always, discard if you see mold or other signs of spoilage.
Yes, if you are not careful, you can scorch the bottom. And as you cook the applesauce, it will get thicker and thicker to a point where it is not sauce anymore. Add some cinnamon and sugar–you’ll get apple butter!
“My applesauce was too thin. What did I do wrong? And how can I fix runny applesauce?“
You may have added too much water when you cooked your apples for canning applesauce. You only need a small amount. 1 cup is if you have a nice full pot, so you might try 1/2 cup next time. Or if you don’t have many apples, you can go even less. The goal is that you have enough moisture so you don’t burn the bottom. You can also leave off the lid so it doesn’t collect moisture from the steam.
Add sugar to taste. This will depend on the sweetness of the apple you chose. I try for as little sugar as possible, sometimes none. (Yes, canning applesauce with no sugar is okay too.) Go ahead and taste it, and then add sugar if you think it needs more.
Cinnamon is another great addition. If using cinnamon, stir it in with the sugar. Go light. You can always add more later. (It will be stronger after it is processed.)
Since apples are a high-acid food, they’re safe for water bath canning and don’t require pressure canning. Learn more about why here.
Related Pages
Try this incredibly easy method for canning apple butter using a Crockpot. Slow cook the apples overnight and your kitchen will smell heavenly in the morning. Delicious fall recipe perfect for slathering on toast!
Canning apples is one of those things that keeps on giving! Turn it into apple pie filling, use in oatmeal, or pour over ice cream. YOU control the sugar.
Pin This to Find Later
Source: The National Center for Home Food Preservation.
Page last updated: 7/2/2021
I made this and my family loves it! No sugar. Just Jonagold apples. 25 quarts. Waterbath. Great directions for this first timer. Gorgeous and delicious! Thank you!
Hi Sharon, I water bath canned a jar of applesauce along with another item that had a longer processing time. Because of this I didn’t allow the applesauce to rest in the canner before removing it. The jar sealed properly, but is it safe to use? Thanks for your help!
Yes, as long as it is properly sealed. The rest time is to reduce the chance of swelling and liquid loss. So if the seal remains good, your applesauce is perfectly safe.
Is there any issue or concern with leaving the peels on the apples, removing the core, and then using an immersion blender to pulverize the peels?
Hi Helen. Instructions alway have us peeling the apples. Some say it is just a quality issue, but others say it is also a safety issue. Even if you scrub your apples it is not as clean as peeling. I’d recommend peeling them. Also I think the peels would be unappealing in the applesauce.