Canning applesauce is much easier than it sounds. The recipe is simple and having the right equipment is important. If you don’t have the equipment or a pot big enough to make a water bath, you can still make the recipe and keep it in the fridge. Better make more than you think you need – I can eat an entire jar in one go!Print
Canning Homemade Applesauce
- Yield: 6
- Simmer all ingredients until mushy, about 1 hour. Stir frequently.
- While the apples are simmering, wash mason jars in hot, soapy water and let dry.
- Place the rings and lids in a small saucepan and boil.
- Use a funnel to pour hot apple mix into mason jars. Seal with boiled rings and lids – tighten as much as possible! Of course, this will be hot, so use a towel or oven mits to protect your hands.
- Fill your water bath full enough to cover all the jars, plus 1 1/2 inches. Add applesauce jars and bring to a boil. Simmer for 20 minutes if you are at sea level. If you are at altitude, many charts are available on the internet to help you!
- Remove the jars from the water bath and let cool on a counter. You should hear a “pop” when the lids invert and seal the applesauce. Note: If you don’t have canning supplies, the applesauce will keep in the fridge for a few weeks without boiling!