Canning applesauce might sound a bit intimidating, but trust me, if I can do it in my tiny kitchen, so can you. Ever hit that autumn moment where the apples seem to take over your counter? It’s a love-hate thing: I love ‘em, but man, they just keep coming. That’s how I stumbled into canning applesauce as a way to save money and cut back on waste from all those apples I didn’t want to toss. If you’re also searching for simple homemade ways to use a mountain of apples, check out this handy guide on preserving apples and this time-saving tutorial on making apple butter too. Oh, and fair warning: your house will smell ridiculously good.
Helpful Tips for Making Applesauce
Here’s the honest truth, folks. Applesauce itself? Super simple. Canning applesauce takes just a smidge more effort, but don’t stress over perfection. Your sauce can be chunky or smooth, cinnamon-heavy or plain Jane — both are perfect in their own way. Depending on your apples, you might not even need to add sugar. Sometimes I test out a spoonful and get all Goldilocks about it. Taste as you go and adjust. Another thing: always start with apples you’d actually want to eat. Bruised? Sure. Moldy? Nope! Keep it clean, and you’ll be golden.
I started canning applesauce when I couldn’t stand wasting those “meh” apples at the bottom of the bin. Peeling takes forever unless you have one of those magic peelers, but leaving the skins on adds flavor (and saves time). I love using a mix of sweet and tart apples for more kick. And please, make more than you think you’ll need—this gets eaten fast.
“I finally got the courage to can applesauce after my neighbor showed me! Now, it’s a fall tradition—you just can’t buy the same flavor in stores.” – Jackie, upstate New York
Steps for Making and Canning Applesauce
Alright, grab your apron. Here’s my step-by-step, walk-you-through style:
First, wash up those apples. Slice or quarter ‘em. I don’t fuss about peeling every one, but go for it if you like a super smooth applesauce. Toss those slices in a big ol’ pot with about a cup of water (just enough so nothing burns).
Bring the whole mess to a simmer. Stir now and then, so nobody sticks to the pot. Once the apples get soft and look a little sad, mash with a potato masher. At this stage, you decide: chunk city or totally smooth. I sometimes go in with an immersion blender if I feel fancy.
Now taste, add sugar if you want, and spice it up with a dash of cinnamon or lemon juice. Keep it simple, or go wild. While your applesauce bubbles, get your jars hot by running them through the dishwasher or boiling ‘em.
Ladle your finished applesauce into the warm jars, but don’t fill them right to the top! Leave a little space—like an inch. Wipe the tops, screw on the lids, then pop into a boiling water bath for about 15-20 minutes. Lift them out, and let them cool. You’ll hear that magical pop sound, which means they’re all sealed up safe.
The Best Apples for Applesauce
Honestly, picking the apples might be the trickiest step. I’m all about the mix—very scientific: whatever is cheapest plus one or two fancier, tart apples for zip. McIntosh, Fuji, Golden Delicious, Empire, or even Granny Smith’ll do the trick. If you only have one kind, that’s okay, but blending a few? Next-level flavor.
Using just super-sweet apples sometimes makes the applesauce a little flat, in my opinion. A variety will give some tang and a fuller taste. Oh, and softer apples cook up way faster, so if you’re short on time, that’s something to keep in mind. Trust your taste buds on this one.
“Growing up, my grandmother mixed whatever apples came off her trees and always had the best-tasting applesauce, seriously better than anything in a jar.” – Luke, Pennsylvania
Recipe Variations
Here’s where you can really make this recipe feel like yours. Me? Some days it’s just apples, maybe a squeeze of lemon juice. Other days, I’m tossing in clove or nutmeg for a spicy twist. Want your canning applesauce super bright? Add ginger. If you like things tart, up that lemon juice or throw in some crab apples. Really, once you master the easy version, be bold: go off-script.
Some folks like to serve applesauce warm, while others pop it in the fridge and eat it cold. Those little jars vanish at my house—sometimes I barely get to label ‘em before my kids open the first one. Even tried stirring in a handful of raspberries once—tried and loved.
Cooking Method
Boiling apples might sound dull, but there’s something homey about a pot simmering on the stovetop. You don’t need anything fancy here. The trick is patience—give those apples time to soften, then mash. I always check the bottom of the pot so you don’t end up with a burnt mess. When blending, move slow; hot splatters hurt (true story, ouch). If you’ve got a food mill, go for it, but it’s not required. Just use what you have.
And hey, don’t feel like you have to use uptight measurements or gear. Use what you’ve got. Canning applesauce’s all about making the best with what’s at hand—you’ll find your own groove.
Serving Suggestions
- Spoon over pork chops for that five-star restaurant vibe.
- Swirl into oatmeal for breakfast happiness.
- Let the kids eat it right from the jar—hey, why not?
- Mix with Greek yogurt for an after-school snack.
Common Questions
Do I really need lemon juice for canning applesauce?
Lemon juice is helpful for safety, but if your apples are naturally tart, you can use a little less. I usually add some to play it safe.
Can I freeze applesauce instead of canning it?
Totally! If you don’t feel up for canning, toss cooled applesauce in freezer-safe containers and freeze away.
Do I need to peel the apples first?
Nope, not always. If you want a smoother sauce, sure, but leaving the peels on gives a rustic touch and makes things faster.
How long will canned applesauce last?
Properly sealed jars last up to a year in a cool spot. I doubt yours will last that long, though—mine are usually gone by spring.
What if my jars don’t seal?
No panic! Just store the unsealed ones in the fridge and eat within a week.
Your Kitchen’s Next Star: Give It a Go
Trust me: canning applesauce is one of those kitchen projects that sounds fancy but is easier than you think. Pick your favorite apple combo, toss in a few spices, and get creative. You’ll have jars ready for snacking, gifting, or just brightening a weekday pancake stack. For even more ideas, take a peek at this Homemade Applesauce for Canning guide, check out the clever tips over at Easy Homemade Applesauce, or get inspired by this Easy Recipe for Canning Homemade Applesauce. Now, take a deep breath—you’ll nail it. Happy canning!
Canned Applesauce
Ingredients
Method
- Wash the apples and slice or quarter them. Peeling is optional.
- Place the apple slices in a large pot with 1 cup of water.
- Bring the pot to a simmer and stir occasionally until the apples are soft.
- Mash the softened apples with a potato masher or use an immersion blender for a smoother texture.
- Taste the applesauce and adjust sweetness with sugar, if desired, and add cinnamon or lemon juice for flavor.
- Prepare your canning jars by running them through the dishwasher or boiling them.
- Ladle the applesauce into warm jars, leaving about an inch of space at the top.
- Wipe the rims clean, screw on the lids, and process in a boiling water bath for 15-20 minutes.
- Remove jars from the water and let cool, listening for the pop that signifies they are sealed.
