An easy step-by-step tutorial on canning applesauce. This recipe for how to preserve apples is perfect for beginners and experienced canners alike. Instructions include low-sugar and no-sugar options.
Prep Time1 hourhr
Cook Time20 minutesmins
Total Time1 hourhr20 minutesmins
Course: Canning, Snack
Cuisine: American
Keyword: canning applesauce, how to can applesauce, how to make unsweetened applesauce
Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 2 inches once the water is boiling.
Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the applesauce is.
Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170˚F.
Wash your lids and set aside in clean place. You no longer need to simmer lids in water to keep them sterile.
Prep the Apples/Sauce
Set a medium/large pot of water to medium high on your stove.
Wash your apples and cut into eighths, or more if you have particularly large apples.
21 pounds apples
Pro tip: if you are cutting a lot of apples at once, consider filling a bowl with cool water and 1/4 cup of lemon juice to prevent browning.
Add apples to the hot water and cook until they have softened (~1-5 minutes depending on your type of apple).
Remove using a slotted spoon and place in a strainer set into a large bowl.
Run the apples through a food mill to remove the seeds and skins. Keep warm until ready to can (I use my slow cooker set to warm).
Return the burner to high and bring the water in the canner back to a rapid boil.
Using a canning funnel, ladle in the warm applesauce into jars, leaving 1/2 inch of headspace. Remove any bubbles from the jar (I use a plastic chopstick).
Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food.
Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
Canning the Applesauce
Lower your jars into the canner using canning tongs/jar lifter.
Process pints and quarts based on the elevation guide below:*0-1,000 ft – Pints =15 min Quarts =20 min*1,001-3,000 ft – Pints =20 min Quarts =25 min*3,001-6,000 ft – Pints =20 min Quarts =30 min*6,000 ft+ – Pints =25 min Quarts =35 min
Once the jars have processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
Using canning tongs, carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
After the jars have rested for about 12 hours, press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.
Notes
You’ll need about 21 pounds of apples to fill seven quarts, and 13 pounds to fill nine pints. A bushel of apples weighs 48 pounds and will yield 14-19 quarts.
This applesauce can be frozen in wide-mouth canning jars. Leave 1 inch of headspace in the jars to allow for expansion during freezing. Allow to fully cool in the jar before freezing.
Your applesauce may separate in the jars after canning. This is totally safe as long as the jars are sealed. This is the result of using apples with higher water (juice) content.
Once the jars have sealed, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12-18 months.