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–+ servings
Jars of freshly canned applesauce, each sealed with a metallic lid, surrounded by ripe apples and spices.
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5 from 2 votes

Applesauce For Canning

Discover the joy of canning this fall. Turn apples and spices into something magical with this step-by-step canning guide. Makes 6 pints
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Apples, Fall, Waterbath Canning
Servings: 12 servings
Calories: 294kcal
Author: Katie

Equipment

  • Large pot
  • Potato masher or immersion blender
  • Canning jars with lids and bands
  • Waterbath canner
  • Jar lifter and canning funnel

Ingredients

  • 10 pounds apples a mix of sweet and tart varieties for best flavor
  • 1-2 cups water or apple cider for a richer flavor
  • 2 tablespoons bottled lemon juice
  • 2 teaspoons ground cinnamon optional
  • ¼ teaspoon ground nutmeg optional
  • 1-1½ cups sugar optional, depending on the sweetness of the apples

Instructions

  • Prepare the Apples. Wash, peel, core, and quarter the apples.
    A large pot filled with peeled, cored, and quartered apples, prepped for cooking.
  • Cook the apples. In a large pot, combine the apples with water or apple cider. The liquid should just barely cover the bottom of the pot to prevent burning. Bring the mixture to a boil over medium-high heat. Reduce heat to a simmer and cook, covered, until the apples are soft (about 20-30 minutes).
    The same pot now with added ground cinnamon and nutmeg, spices
  • Add lemon juice and spices. Add lemon juice. Taste the apples and see if they sweet enough. If not, not add sugar. Add spices as desired.
    The same pot now with added ground cinnamon and nutmeg, spices
  • Mash the Apples. Remove from heat. For chunky applesauce, use a potato masher. For smooth applesauce, use an immersion blender.
    The pot on the stove, the apples cooked down into applesauce, with a wooden spoon for stirring.
  • Prepare for canning. Sterilize lids, and bands by boiling them in water for at least 10 minutes. Heat the jars in the waterbath canner. It should be hot but not boiling when jars are added. They do not need to be sterile, just hot.
  • Fill the Jars. Using a canning funnel, ladle the hot applesauce into jars, leaving 1/2 inch headspace. Wipe the rims of the jars with a clean, damp cloth. Apply lids and screw on bands until fingertip tight.
    The hot applesauce being ladled into mason jars, a paper towel wiping to keep the edges clean.
  • Process the Jars. Return canner to full rolling boil. Place jars in the canner using a jar lifter. Make sure they are covered by at least 1 inch of water. Bring back to a rolling boil and process for 20 minutes (adjust time for altitude if necessary). Turn off heat, remove canner lid, and let jars rest in the canner for 5 minutes.
    The jars in a waterbath canner, being processed with the help of a jar lifter.
  • Cool and Store. Remove jars from canner and place on a towel to cool for 12-24 hours. Check seals, label, and store in a cool, dark place for up to a year.
    Cooled down jars of canned applesauce on a towel, illustrating the resting phase post waterbath canning.

Notes

Applesauce is prone to siphoning. Here are tips to avoid it:
  • Avoid Overfilling the Jars: Overfilling can cause food to expand and push out under the lid during processing, leading to siphoning. Always measure the headspace carefully.
  • Tighten the Bands Properly: Screw bands should be tightened just to "fingertip tight" — this means as tight as you can get them using just your fingertips, not your whole hand. Over-tightening can prevent air from escaping, leading to siphoning.
  • Check for Air Bubbles: After filling the jars and before applying the lids, remove air bubbles by running a non-metallic spatula or bubble remover tool along the inside of the jar. Air pockets can lead to siphoning and affect heat distribution during processing.
  • Avoid Rushing the Cooling Process: After processing, allow the jars to cool in the canner for the recommended time before removing them. Rapid cooling increases the likelihood of siphoning.

Nutrition

Calories: 294kcal | Carbohydrates: 77g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 4mg | Potassium: 407mg | Fiber: 9g | Sugar: 64g | Vitamin A: 205IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 0.5mg