Canning Applesauce

This easy-to-make applesauce recipe is delicious fresh or is perfect for canning applesauce to have later on! Fill up your pantry shelves with this staple and enjoy homemade applesauce any time!

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Canning applesauce is something that I do on a regular basis so that I can have it on hand for my son. It happens more often than it might need to for him though, because my husband and I both eat it too! It's so delicious. I apologize for nothing.

However, I don't mind the extra batches because every time I make this applesauce recipe I feel like I'm transported to some old farm where the apples have just been picked off the trees. They still have the warmth of the sun on their skins as I peel them, and the texture of the fruit is firm and crisp.

In reality, I live in Texas where apple trees have a constant uphill battle against the heat to produce their delicious fruit.

So instead of going down to the orchard to pick a few bushels of apples for a day of canning applesauce, I head to the grocery store to buy them in bulk when they go on sale. Organic applesauce from the store tends to be mushy and bland, so we always make our applesauce from scratch.

Of course, you don't have to buy organic for this recipe; we just find that it has the best taste. And since my son has so many reactions to non-organic foods (fruits in particular), non-organic isn't an option for us.

Best Apples for Canning Applesauce

When making applesauce - whether you plan to eat it fresh or can it - you'll want to choose apples that are naturally sweet, tart, and have a crisp texture. We prefer a mix of gala, jazz, and fuji apples!

Here are some popular apple varieties that are often recommended for making applesauce!

1. McIntosh - A classic choice for applesauce. They have a sweet-tart flavor and break down easily when cooked, resulting in a smooth sauce.
2. Gala - Sweet and slightly tart, making them a good choice for a sweeter applesauce. They also have a pleasant aroma.
3. Cortland - Similar to McIntosh but are slightly sweeter and firmer. They hold their shape well when cooked, so you can have a chunkier applesauce if desired.
4. Jonagold - Offer a nice balance of sweetness and tartness. They are good for applesauce and can create a flavorful sauce with a bit of texture.
5. Golden Delicious - Known for their sweet flavor and smooth, yellow flesh. They work well for applesauce if you prefer a sweeter sauce.
6. Fuji - Sweet and crisp, and they can make a delightful applesauce with a slightly different flavor profile than traditional applesauce apples.
7. Gravenstein - Tart and aromatic, making them an excellent choice for a tangy applesauce. They may not be as readily available as other varieties.
8. Braeburn - Both sweet and tart, providing a balanced flavor for applesauce. They maintain some texture when cooked.

Remember that you can also mix different apple varieties to create a unique flavor profile in your applesauce! Also, you can adjust the level of sweetness by adding sugar or other sweeteners to taste, depending on the apples you use and your personal preferences.

Instructions

While this homemade applesauce is perfect for canning, you don't have to can it! Instead, you can eat it fresh or store it in the fridge for up to a week.

If you do want to add a few jars of this applesauce recipe to your shelves, it's a very simple process! If you've never canned anything before, check out my Water Bath Canning Guide for Beginners before starting.

• Prep - Wash, peel, core, and quarter apples.
• Heat - In a large covered pot, add apples and just enough water to prevent sticking. Cook over med-low heat until apples are soft. 
• Puree - Once apples are soft, puree using a food processor, food mill, or immersion blender. Return puree to saucepan.
• Sweeten - Add sugar to taste, if desired. You can use sugar, honey, or maple syrup.
• Boil - Bring applesauce to a boil, stirring to prevent sticking.
• Store - Ladle into an air-tight container and store in the fridge for up to 2 weeks.

Canning Instructions

Canning applesauce requires no special equipment and will it will allow you to keep it at room temperature in the pantry for years!

• Prep - While the applesauce is boiling, clean and heat 4 pint jars.
• Heat - Bring a large pot of water (tall enough to allow the pint jars to be covered by at least 2" of water) to almost a boil.
• Fill - Fill hot, sterile jars with the applesauce, leaving a 1/2" headspace.
• Clean - Use a canning knife to press out any air bubbles in the applesauce and wipe the rims to ensure a food seal.
• Top - Fit 2-piece lids on each jar and place in the pot of water and increase the heat.
• Process - Once the water is boiling, process for 20 minutes (pints and quarts).
• Cool - Remove from the water and let cool on a folded towel for 12-24 hours before moving.
• Store - Store in a cool, dark place and enjoy!

Canning Applesauce FAQ

Here are a few of the frequently asked questions we receive about our homemade applesauce recipe!

More Canning Ideas

Water bath canning can get a little addicting, once you know how to do it! These recipes will help feed the addiction (and your family) without needing any special pressure canning equipment!

• Canning Peach Jam
• Canning Apples for Pie
• Canning Cherries

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