Canning Homemade Applesauce

Ever since I bought a canning kit from Costco, I’ve been excited for fall because it means it’s time for apples! I’m dreaming of apple pie, apple bread and of course, applesauce.

 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!

Canning Homemade Applesauce

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• Author: Kelly Egan
• Prep Time: 15 minutes
• Cook Time: 80 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 1x
• Category: dessert
• Method: Stovetop
• Cuisine: American

Ingredients

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• Enough washed, peeled and quartered apples to fill two large saucepans – about 1/2 bushel
• 3 c. water
• 3/4 c. sugar
• 2 tsp. cinnamon
• Mason jars
• Canning Lids (new)
• Canning Bands
• Water bath
• Other things that will make life easier:
• Canning kit (with funnel, lid lifter and jar lifter)

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Instructions

1. Simmer all ingredients until mushy, about 1 hour. Stir frequently.
2. While the apples are simmering, wash mason jars in hot, soapy water and let dry.
3. Place the rings and lids in a small saucepan and boil.
4. 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.
5. 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!
6. 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!