Pork chops and applesauce, anyone? This applesauce canning recipe is super delicious and your jars are going to get eaten up QUICK! So grab those apples and get a lot because we’re about to make applesauce!
How to Make Homemade Applesauce
First, you are going to need a great apple corer & peeler. We use this one and it works really good. It IMMENSELY cuts down on your prep time.
We start the applesauce making by coring, peeling and slicing all our apples.
Next, they go in a pot with some water to get cooked down until tender.
Now we simply add the rest of the ingredients and simmer for about 5 minutes. Easy, right?! Like I said, if you have a good apple corer & peeler this applesauce will take you no time at all!
How to Can Applesauce
We’re ready to can our applesauce now! If you are new to water bath canning, you can read through our detailed water bath instructions and tips.
In order to water bath can, we need a few supplies:
- Large pot (tall enough that when jars are in pot, they are submerged with 2inches of water above jars)
- Rack to put on bottom of pot to place jars on
- Jar lifter
- Funnel for filling jars without spilling the applesauce on jars or counter
- Butter knife or air bubble removal tool
- Pint or Quart Jars and lids
- A kitchen towel to place hot jars on (this helps prevent jars or your counter from cracking from the heat of the jars and cold surface of the counter)
We start the canning process by heating up water in our pot to a simmer (do not boil) and heating up our CLEAN jars. You can do this by putting jars in a pot of low simmering water. Another method some use is putting the jars in the dishwasher and they will get nice and hot. Be careful handling hot jars.
For the jar lids, you do not need to heat most up brands, but check the instructions that came with your canning lids.
Now that we have our jars and water heated up, we carefully ladle the applesauce into them using the funnel. Leaving 1/2 inch headspace.
Once jars are all filled up, put lids and bands on finger-tight only. We do not want these to be too tight or your jars can explode. Finger-tight means you can easily remove the band using only your fingers.
Using your jar lifter, carefully lower jars in simmering water. Add water, if needed, so jars are completely submerged and covered by 2 inches of water. Place lid on pot and bring to rolling boil. Start your process time based on your altitude and size of jars.
Once jars are processed, turn heat off and remove lid. Let sit for 5 minutes then CAREFULLY remove jars using jar lifter. Place on a towel on your counter and let the pinging begin! Let jars site untouched until completely cooled.
Remove rings and check seals. You now have some amazing, shelf-stable applesauce that will store for years in a cool, dark place!
Applesauce Canning Recipe
This applesauce canning recipe can be easily be adjusted based on how many pounds of apples you have. An average of 6 lbs of appleas will fill 4 pint or 2 quart jars.
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Servings: 4 pints
Equipment
- Heavy duty pot big enough that jars will be covered with 2 inches of water and rack for jars to sit on in pot.
Ingredients
- 6 lbs apples
- 3/4 cup water if doubling or tripling recipe, do not adjust water amount
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar optional, for sweeter sauce
- 1 1/2 tsp ground cinnamon
- 1 lemon juice of
Instructions
Cooking Instructions
- Core, peel, and slice apples.
- Add apples and water to pot and cook over medium-high heat, stirring occasionally so apples don't burn. Cook until apples are soft (about 5-20 minutes).
- Remove pot for heat. If you like chunky applesauce, mash apples with a potato masher. If you like smoother applesauce, run through a food processer or blender.
- Add remaining ingredients and return pot to burner. Cook over medium-high heat for about 5 minutes until everything is well combined.
- You can store in air tight jar in fridge for about 1 week or water bath can them so they are shelf stable.
Canning Instructions
- Ladle hot applesauce into HOT jars using a funnel, leaving 1/2 inch headspace (for both pint and quart). Remove any air bubbles. Wipe rims of jars clean with damp towel.
- Put lids on jars, finger tight only (do NOT overtighten).
- Carefully place in SIMMERING water in pot using a jar lifter and make sure water covers the tops of jars by about 2 inches. Add more water, if needed.
- Place lid on pot and bring water to a rolling boil. Boil for pints for 15 minutes and quarts for 20 minutes (0-1,000ft altitiude. If altitude is different, please see chart below for canning times).
- Turn off heat and remove lid from pot. Let stand for 5 minutes.
- Carefully remove jars from pot using a jar lifter and place on a TOWEL on counter. Let sit until completely cooled.
Notes
For tarter applesauce, half of your apples should be a tart apple variety.
*This recipe has not been tested by the USDA. However, this recipe contains more acidity than their tested and approved recipe, deeming it safe for water bath canning. Can using your own discretion
| Jar Size | Altitude (in feet) | Processing Time |
|---|---|---|
| Pint | 0 - 1,000 | 15 minutes |
| Quart | 0 - 1,000 | 20 minutes |
| Pint | 1,001 - 3,000 | 20 minutes |
| Quart | 1,001 - 3,000 | 25 minutes |
| Pint | 3,001 - 6,000 | 20 minutes |
| Quart | 3,001 - 6,000 | 30 minutes |
| Pint | Above 6,000 | 25 minutes |
| Quart | Above 6,000 | 35 minutes |
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