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!
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!
- McIntosh - A classic choice for applesauce. They have a sweet-tart flavor and break down easily when cooked, resulting in a smooth sauce.
- Gala - Sweet and slightly tart, making them a good choice for a sweeter applesauce. They also have a pleasant aroma.
- 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.
- 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.
- Golden Delicious - Known for their sweet flavor and smooth, yellow flesh. They work well for applesauce if you prefer a sweeter sauce.
- Fuji - Sweet and crisp, and they can make a delightful applesauce with a slightly different flavor profile than traditional applesauce apples.
- Gravenstein - Tart and aromatic, making them an excellent choice for a tangy applesauce. They may not be as readily available as other varieties.
- 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!
Absolutely! You can add cinnamon, nutmeg, vanilla, or whatever you'd like. Just make sure that you're only adding spices, not syrups or other flavorings. The addition of anything beyond spices could change canning the requirements. Add spices to taste during the cooking process.
For this recipe, I use a mix of Fuji, Gala, and Jazz apples - ideally. However, more often than not, I just use whatever organic apples happen to be on sale when I need to make more applesauce.
Nope, not at all! If you are making a small batch, or you have a lot of people eating a lot of applesauce, you can keep this in the fridge for about 1-2 weeks. Discard if you see any mold in the jar.
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 Applesauce
Equipment
- 4 pint jars optional
Ingredients
- 5-7 Pounds Apples
- Sugar (optional)
Instructions
Making Applesasuce
- Wash, peel, core, and quarter apples.
- In a large covered pot, add apples and just enough water to prevent sticking. Cook over med-low heat until apples are soft.
- Once apples are soft, puree using a food processor, food mill, or immersion blender. Return puree to saucepan.
- Add sugar to taste, if desired. You can use sugar, honey, or maple syrup.
- Bring applesauce to a boil, stirring to prevent sticking.
- Ladle into an air-tight container and store in the fridge for up to 2 weeks.
Canning Applesauce
- While the applesauce is boiling, clean and heat 4 pint jars.
- 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 hot, sterile jars with the applesauce, leaving a 1/2" headspace.
- Use a canning knife to press out any air bubbles in the applesauce and wipe the rims to ensure a food seal.
- Fit 2-piece lids on each jar and place in the pot of water and increase the heat.
- Once the water is boiling, process for 20 minutes (pints and quarts).
- Remove from the water and let cool on a folded towel for 12-24 hours before moving.
- Store in a cool, dark place and enjoy!
Notes
FAQs
Nutrition
PIN THIS FOR LATER
Great!
Fabulous to hear! Glad you enjoyed it!
I am surprised so many recipes recommend pureeing, but then in our family we choose apples that cook up easily, such as Gravensteins. We use an apple peeler-corer, add a little local cider and then cook til slightly chunky, seasoning with cinnammon and some sugar. For our taste, we don’t care for the super smooth texture of pureeing so it would be nice to offer that method as an option.
Hi Barabara! For this recipe, you can absolutely skip the puree process and can it chunky style :-)
Be sure to pay attention to air bubbles very carefully, as they can provide air pockets for bacteria growth. This is the reason pureeing is recommended, it makes removing air bubbles a little easier.
However, it can be done, just pay attention when you fill the jars :-)
Enjoy!
So even if I puree the apples I should still get the air bubbles out even if I can the sauce?
Hi J! Yes, because any air pocket can be a hotbed for bacteria growth. Just run a canning knife along the glass inside the jar and press in to help settle the applesauce and remove air pockets.
I don’t have a canned to can my applesauce. Can I make a makeshift canner and, if yes, how do I do it?
Hi Kathy! No actual canner is required, no special equipment! Just need a large pot that you can place jars into and fully cover with water (at least 2 inches above the tops).
So I generally use my large stock post and pint jars and it works out well! :-)
I live in apple country (Northern Mi) and want to do applesauce for the first time. Honey crisp with be my base apple, can you reccomend other apples to add? How much cimmamon is used?
Thanks, LeRoy
Hi LeRoy! I would just use the apples you have on hand, you don’t have to add anything to them! As for cinnamon, that would be to taste. We don’t add any, but you can if you want! In a large batch (gallon) I would add a tablespoon and go from there.
Thank you for the advise,
LeRoy
Always happy to help!