When the crisp autumn air rolls in, nothing beats the satisfaction of turning a bushel of apples into homemade applesauce. On the farm, apple-picking was always a family tradition.
The apple trees were scattered throughout our 200 acres. But we knew where to find them. We’d head out to the apple orchards, and by the end of the day, our baskets were overflowing with all kinds of apples.
Granny Smiths for their tart flavor and Golden Delicious for their sweetness. This time of year always brings back memories of my grandmother’s kitchen, filled with the sweet aroma of apples cooking down in her large pot.
Canning Applesauce
Now, every fall, I keep the tradition alive by making my own applesauce to can and enjoy throughout the year. It’s a great way to preserve that fresh apple flavor.
With just a little bit of work, you can have jars of smooth or chunky applesauce ready to enjoy. Whether you’ve just finished apple picking or have some extra apples from the grocery store, this applesauce recipe is an easy way to make use of them and enjoy the natural sweetness of the season.
I always find that a good mix of tart and sweet apples, like Pink Lady and Golden Delicious, gives the perfect balance of flavors.
Beginner Canning Recipe
If you’ve never tried home canning before, this is a great project to start with. Whether you use a water bath canner, steam canner, or pressure canner, you’ll be delighted at how rewarding it feels to line your pantry with pint or quart jars filled with homemade applesauce.
How Many Apples are in Ten Pounds?
This recipe uses about 10-pounds of apples. On average, there are about 20-25 medium-sized apples in 10 pounds, depending on the variety and size of the apples. Larger apples like Honeycrisp or Fuji might mean fewer apples per pound (closer to 20), while smaller apples like Gala or McIntosh might result in more apples (closer to 25). For making applesauce, 10 pounds of apples is generally enough to fill about 6-pint jars of sauce.
Easy Homemade Applesauce Canning Recipe for Beginners
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Equipment
Ingredients
- 10 Pounds Apples about 20-25 medium-sized apples, a mix of Granny Smith, Golden Delicious, and Pink Lady recommended
- ½ Cup Water or apple juice
- ½ Cup Brown Sugar optional, adjust based on sweetness preference
- 1 Cup Granulated Sugar optional, adjust based on sweetness preference
- 2 Tablespoons Ground Cinnamon optional, for apple pie flavor
- 2 Tablespoons Lemon Juice
Instructions
- Prepare the Apples. Start by peeling, coring, and slicing your apples. A good apple peeler or apple corer can save you a lot of time. Tip. If you prefer a pink hue to your sauce, leave some of the apple peels on while cooking.10 Pounds Apples
- Cook the Apples. Place the apples into a large pot with ½ cup of water or apple juice over medium-high heat. Cook until the apples are soft and start breaking down, about 15-20 minutes. Stir occasionally to prevent sticking.½ Cup Water
- Sweeten the Sauce. Add the lemon juice, granulated sugar, ground cinnamon, and brown sugar or maple syrup based on your sweetness preference. Taste as you go, as different types of apples have varying natural sugars. Stir well and let the sauce simmer on low heat for an additional 10 minutes.½ Cup Brown Sugar, 1 Cup Granulated Sugar, 2 Tablespoons Ground Cinnamon, 2 Tablespoons Lemon Juice
- Chunky Applesauce. For a chunkier applesauce, use a potato masher to smash the apples to your desired consistency. Sometimes, I don’t mash at all, the apples will break down quite a bit and sometimes, it’s just the right consistency for me.
- Smooth Applesauce. For smooth applesauce, pass the cooked apples through a food mill or use an immersion blender. If using a food processor, work in batches. If you like chunky applesauce, skip this step or process only part of the mixture.
- Prepare Jars for Canning. While the applesauce is cooking, wash your pint jars and lids in hot soapy water. Keep the jars hot until ready to use by placing them in your water bath canner with enough water to cover them. Bring the water to a simmer over medium heat.
- Fill the Jars. Remove the jars from the canner using a jar lifter. Fill each jar with hot applesauce, leaving ½ inch headspace at the top. Use a damp cloth to wipe the rim of each jar to ensure a proper seal.
- Remove Air Bubbles. Use a canning tool or the handle of a spoon to remove any air bubbles in the jar. Adjust headspace if needed.
- Process the Jars. Place the filled jars into the water bath ensuring they are covered by at least 1-2 inches of water. Process the jars for 10 minutes, depending on altitude and jar size. You can use a canner for this if you prefer.
- Cool and Store. After processing, use a jar lifter to remove the jars from the canner. Let them cool completely at room temperature before storing in a dark place.
- Checking the Lids for Sealing. You’ll know the jars are sealed if the lids are concave and don’t pop back when pressed.
Nutrition
What are the Best Apples for Making Homemade Applesauce?
The best apples for making applesauce are a mix of sweet and tart varieties, as this combination creates a balanced, flavorful sauce without needing much sugar. Here are some of the top choices.
- Granny Smith. Known for their tart flavor, Granny Smith apples add a zesty kick to the sauce. They hold their shape well during cooking, making them great for chunkier applesauce.
- Golden Delicious. These apples are naturally sweet, so they reduce the need for added sugar. Their flesh softens nicely when cooked, creating a smooth, creamy texture.
- Fuji. Fuji apples are very sweet and have a firm texture. They create a smooth applesauce with a natural sweetness, which is great if you prefer a sweeter sauce without too much added sugar.
- Pink Lady. With a balance of sweet and tart flavors, Pink Lady apples add complexity to your applesauce. Their slightly firm texture also contributes to a thicker consistency.
- Honeycrisp. Known for their sweetness and crispness, Honeycrisp apples break down well during cooking and add a naturally sweet flavor, which can complement tart varieties like Granny Smith.
- McIntosh. These apples are soft and sweet, breaking down easily during cooking. They create a very smooth and creamy applesauce, ideal for those who prefer a less chunky texture.
A combination of these apples will give your applesauce a well-rounded flavor profile. Tart varieties like Granny Smith help balance the sweetness of apples like Golden Delicious or Fuji, making your sauce more complex and less dependent on added sugar.
How long will this last after it’s canned?
Once canned, your homemade applesauce can last up to 12-18 months when stored in a cool, dark place like a pantry or cupboard. I mark the lid with the contents and date canned.
As long as the jars remain sealed, the applesauce should stay safe to eat and maintain its flavor. Be sure to check the seal before use. If the lid pops or is loose, discard the jar.
How long does applesauce last after opened?
Opened applesauce will typically stay fresh for 7-10 days in the refrigerator.
After opening, store the applesauce in the refrigerator in its original jar (make sure the lid is tightly closed) or transfer it to an airtight container.
Always check for signs of spoilage like off-smells, mold, or changes in texture before consuming.
Enjoy your homemade applesauce on its own, as a side dish, or as a base for apple butter or pie filling. Whether you like smooth sauce or chunkier applesauce, this canning recipe is a great way to preserve the flavors of apple season for months to come.
hhvicky
Friday 18th of October 2024
This worked exactly as written, thanks!