"There’s something amazing about canning applesauce for your family. It’s easy, versatile and delicious."
HOW TO MAKE APPLESAUCE (CANNING APPLESAUCE)
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 45mins
Cook time: 35mins
Serves or Makes: 7
Recipe Card
ingredients
- 3 1/2 pounds of apples per quart of applesauce
- 1/2 cup of apple cider, apple juice or water
Method
Step 1
Wash, core and quarter your apples. (I like to leave the skins on while cooking. They come off while processing in the food mill. You may peel your apples ahead of time if you wish or if you are using a food processor)
Step 2
Place apples in a very large sauce pan with just enough apple cider, apple juice or water that the apples wont stick/burn to the bottom of sauce pan.
Step 3
Cook over medium heat until soft. (about 12-15 minutes)
Step 4
Once soft, process apples in the food mill into a very large bowl. Discard the peels.
Step 5
Pour applesauce back into the large saucepan. Add more apple cider, cinnamon, white sugar and/or brown sugar if desired.
Step 6
Carefully do a taste test and adjust seasonings as needed.
Step 7
Once you are happy with the flavor, bring applesauce to a boil and cover. Cook on medium heat for 20 minutes.
Step 8
While your applesauce is cooking. prepare your water bath canner by adding water and inserting your jar rack. Set jars (filled with water) in the canner and boil jars for ten minutes to sterilize.
Step 9
Using a jar lifter remove jars from hot water, drain. Set all sterilized jars on a spread out towel. Be sure to continue heating water in the canner once jars are removed.
Step 10
Carefully ladle hot applesauce into hot jars leaving 1/2 inch headspace.
Step 11
Remove any air bubbles. Wipe the rim to be sure it's clean. Adjust your cap and lid. Hand tightens.
Step 12
Using your jar lifter carefully place your jarred applesauce back on the rack. Place them so that the canner is full (7 jars) leaving space between them. (If you do not have 7 jars of applesauce, simply fill the rest of the jars with water and place them in the canner. The canner must be full to process.) Carefully set your rack down in the water and adjust the water so that it covers the tops of your lids by at least once inch. Place a lid on top of your canner. Bring to a boil. Process pints and quarts for 20 minutes.
Step 13
Once process time is complete, turn the heat off and remove the lid. Allow sitting for ten minutes before carefully removing each jar with your jar lifter. Carefully set each jar on a towel (line them up) and allow to cool for a least 12 hours. You should hear the lids “pop”. This means they are sealed.
Step 14
After at least 12 hours has passed check to make sure each jar has sealed by pressing in the center of each one with your finger. The lids should not flex/pop. If it does flex and pop this means it did not seal and you will need to repeat the process of canning (Steps 8-14)