Canning applesauce isn't difficult if you follow a few simple steps. Follow our easy guide to canning applesauce- made without added sugar. You can also skip the canning process and freeze this applesauce too.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Sauce
Cuisine: American
Keyword: applesauce on the stovetop, canning applesauce, homemade applesauce recipe, how to make applesauce
Place peeled apples into a large stock pot with water.
Cook over medium heat, stirring occasionally, for 30 minutes.
Add more water if needed to get the desired consistency.
To Can Applesauce:
Fill canner 3/4 full with water, bring to boil
Run canning jars through the dishwasher, to sanitize and keep them hot
Place lids into boiling water to sanitize, remove with tongs
Place applesauce into a hot jar using a funnel, leaving 1/2 inch space at the top
Wipe the top of the jar with a wet cloth to ensure it's clean for proper seal
Place lip onto the jar, screw on ring
Place jars onto a rack, carefully lower into boiling water
Boil 15 min for pints, 20 minutes for quarts
Carefully remove and let cool. Lids should start making a popping noise as they seal.
Press tops of lids - they should not give once sealed. If some did not seal properly, boil again, or keep in the refrigerator for 7-10 days.
Notes
Use applesauce as a substitute for oil and butter in baked goods in a 1:1 ratio.
The lids have two pieces as the portion that seals the jar is thrown away after each use, but the threaded part can be reused over and over again.
Before storing, make sure the lids are tight and you can't push down on them. If the lid gives when you push on it, don't put it in your pantry, but rather refrigerate those jars and use them first. These jars didn't seal properly for some reason.
Skip running the cooked apples through a sieve if chunky applesauce is desired.
The tops should start pinging as they seal shut. This is an important part of canning.