Making and Canning Homemade Applesauce
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
This applesauce recipe is easy to can at home. As an option, you may add a little a little nutmeg and/or cinnamon to this applesauce recipe for canning.
When selecting apples for applesauce, it's best to select cooking apples that are sweet such as Honeycrisp, Gala, Fuji, McIntosh, , Mutsun, Pink Lady, Red Delicious, Winesap or Yellow Delicious apples. You may wish to use a mixture of apple varieties. The amount of sugar you add should be done based on the sweetness you desire in the applesauce. Note: you may make the applesauce without added sugar.
Note: Peeling apples for homemade applesauce is optional. We recommend peeling for non-organic apples.
Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides.
|Ingredients for Pint Jars||
(16 oz.) Jar
|8 Pints||10 Pints||12 Pints|
|Sweet Apples||1-1/2 lbs.||9 lbs.||12 lbs.||15 lbs.||18 lbs.|
|Sugar (Optional)||2 Tbsp.||3/4 cup||1 cup||1-1/4 cups||1-1/2 cups|
|Ingredients for Quart Jars||
(32 oz.) Jar
|8 Quarts||10 Quarts||12 Quarts|
|Sweet Apples||3 lbs.||18 lbs.||24 lbs.||30 lbs.||36 lbs.|
|Sugar (Optional)||1/4 cup||1-1/2 cups||2 cups||2-1/2 cups||3 cups|
- Peel (optional), quarter and core, and then coarsely dice apples. If not adding to simmering pot as you peel, you may place fruit in an ascorbic acid solution (1 Teaspoon ascorbic acid or 3000 mg well-crushed Vitamin C Tables per gallon of water) to avoid browning until ready to boil.
- Place all ingredients into covered pot and bring to a simmer with added water, stirring occasionally.
- Simmer 15 to 20 minutes until soft. If not peeling, simmer up to one hour.
- Add sugar if desired
- Mash fruit or process using a food mill until it reaches desired thickness.
- Canning using hot pack method with 1/2" of headspace.
- Processing with a Water Bath for 15 minutes for pint jars or 20 minutes for quart jars, at 212 degrees.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
The second step in learning to can at home continues with the use of a waterbath canner.
You will learn to home can fruit in syrup or to can fruit pie filling.