Directions for Making and Canning Applesauce
Homemade Apple Sauce Recipe and Mason Jar Canning Instructions
Jun 12, 2009
Store bought applesauce can't compare with the taste of homemade. Of course ripe apples straight from the orchard taste best, but grocery store apples also make great homemade applesauce. Preparing a big batch and canning allows people to enjoy year-round or share with friends.
For more apple canning recipes, see Making and Canning Apple Pie Filling.
Best Types of Apples for Applesauce
In general, sweet apples that are red or yellow will yield the best applesauce. Some of the best kinds of apples for applesauce are:
- Fuji
- Gala
- Gravenstein
- McIntosh
- Elstar
- Cortland
- Rhode Island Greening
- Pippin
Some apples are more tart than sweet, but really any apple makes great applesauce. If it's not sweet enough, just add sugar to the recipe.
Where to Get the Best Apples
Apple trees yield ripe apples in the fall, and if possible they should be picked ripe off the tree and made into applesauce within the next few days.
Some farms allow a U-Pick option that is fun and usually cheaper than buying at the grocery store, and the quality is second to none. Grocery stores sell apples all year round, but in the fall the apples are bound to be tastier and cheaper.
Recipe for Homemade Applesauce
To make a single batch of homemade applesauce to refrigerate for use within a week or so, you will need:
- 6 apples
- 3/4 cup water
- 1/4 cup sugar (optional)
- 1 tsp ground cinnamon
Instructions:
- Core, peel, and slice the apples. Pampered Chef makes a wonderful peeler/corer/slicer that makes this process incredibly fast.
- Boil the apples and water in a pot for 15 to 20 minutes until soft. For chunky applesauce mash with a potato masher; for smoother applesauce puree with a food processor.
- Gradually add cinnamon and sugar to taste. The exact amount depends on personal preference and the natural sweetness of the apples used, so add slowly and taste before each addition. Some apples may require no added sugar at all.
To make a large batch and can several jars of applesauce for future use, quadruple (or more!) the recipe and follow the canning directions below.
Supplies Needed for Canning Apple Sauce
The nice thing about canning apples is that a pressure canner isn't needed. The supplies for canning applesauce with a hot water bath may be in your kitchen already, and if not then they are relatively inexpensive. You'll need:
- Mason jars and lids
- Large pot with tall sides
- Canning tongs
- Canning funnel
- Clean napkin or cloth
- Knife
When to Can Applesauce
Plan to can the applesauce immediately after making it, when the applesauce is still hot. Putting cold jars in boiling water will cause them to burst.
Directions for Canning Applesauce
- Sterilize the jars, lids, and the knife by boiling them for 10 minutes in a large pot of water. Use the tongs to remove them and let dry as the water continues to boil.
- Fit the funnel into the lids of the jars and fill within 1/2" of the top.
- Swipe around the inner edges with the knife to remove air bubbles.
- Wipe rims of jars clean, screw on the lids, and use the tongs to place the jars in the boiling water. The water level should be an inch or so higher than the jars. Boil for 20 minutes.
- Remove the jars with tongs and allow them to cool. The lids will usually give an audible "pop" as they vacuum seal.
- After all jars have cooled, remove rings and press on the lids. Any that have not sealed may be re-canned or placed in the refrigerator to eat immediately.
Making and canning applesauce is a great way to use up a bumper crop from the backyard apple tree, have homemade applesauce on hand to eat throughout the year, or to give jars of homemade applesauce as gifts. The recipe is simple and inexpensive, and canning the applesauce is easy even for the beginner.
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