After a trip to the orchard or farmers market, canning applesauce…
…is a great way to use up a bunch of apples. By canning applesauce…
…you can make pie filling, applesauce, or apple wedges for topping meats…
…and breads. Once you master the art of canning applesauce,…
…you will find you can use them year-round. It’s worth a try!
Do you want to try?
When you can apple slices, applesauce, or apple pie filling…
…you’ll use a boiling-water canner and follow the usual canning procedures.
From start to finish, here’s how to can apples…
But first let’s hear Susan’s story…
I thought canning applesauce was some super scary, complicated process…
I was afraid of how much time it would take…
…and that I would make everyone sick. But it’s not hard at all!
And making applesauce is so quick and easy..
…that it is a perfect introduction to canning.
Applesauce contains some carbs and sugar but is low in fat, salt, and calories. It’s also low in most vitamins and minerals, but it may be a good source of antioxidants and plant compounds.
Health Line
Let’s start canning applesauce!
Pick Your Apple
First step in canning applesauce is picking apple…
It is important to choose a tasty, yet crisp apple variety when canning them..
Good choices include Fuji, Braeburn, Jonagold, Granny Smith…
…Golden Delicious, Pink Lady, Jazz, Honeycrisp, and Cortland.
Now you’re ready to can! Learn how to can applesauce…
…and apple pie filling by following our basic instructions…
…for canning apple wedges. The canned aisles of the grocery store…
…may never be necessary again. We also have compiled a guide…
…that will help you choose apples for applesauce…
…if you are looking for the best one.
Keep going!
Prep the Apples
You should start with ripe, unblemished fruit that is washed well before canning….
Once the apples are peeled (if desired or specified in the recipe), cored…
…and cut according to the canning instructions.
Canning applesauce Tip: Apples begin to discolor once peeled and/or cut….
Ascorbic acid color keepers or lemon-water can be used to prevent discoloration….
Add 1 gallon of water and 3 cups of lemon juice to 1 gallon of water…
….place apples in solution, and drain before using.
Prepare the Syrup
Next step before canning applesauce…
If you don’t have a recipe or want a basic syrup…
…here’s how to make one. Most canning recipes already call for syrup…
…but if you don’t have one, here’s how. Place the following ingredients…
…in a large saucepan and choose the sugar level you want.
Stir until sugar dissolves. For a clearer syrup, skim off the foam if necessary…
- Very Thin or Very Light Syrup: Dissolve 1 cup sugar with 4 cups water to yield 4 cups syrup. Use this for already sweet fruits or if you want to cut down on sugar.
- Thin or Light Syrup: Dissolve 1⅔ cups sugar with 4 cups water to yield 4¼ cups syrup.
- Medium Syrup: Use 2⅔ cups sugar and 4 cups water to yield 4⅔ cups syrup.
- Heavy Syrup: Use 4 cups sugar and 4 cups water to yield 5¾ cups syrup.
Make the Hot Pack
Next step to make canning applesauce. In a boiling-water canner…
….hot-packing is the preferred method for canning foods like apples.
Add your prepared apple pieces to the syrup in the saucepan…
…after you have made your syrup (or the one in your recipe).
Stirring occasionally, simmer apple pieces in syrup…
…for about 5 minutes (or as directed by the recipe).
Canning Tip: Why should I use a hot pack?
Precooking apples eliminates air, so they won’t float in…
…the can and are less likely to spoil. In addition…
…more apples can fit into fewer jars and the food is already hot…
….so processing time is reduced.
Let’s move to next step…
Add Apples to the Jars
Place hot apples and syrup into sterilized jars, leaving a 12-inch headspace…
To remove residue from jar rims and threads, wipe them with a clean…
…damp cloth. Put the lids on the jars and screw on the bands.
Process Apples in the Canner
Boiling water can be used to process pint and quart jars…
…of filled apples for 20 minutes (start timing when the water returns to a boil).
Cool and Store Canned Apples
Once the processing time is up, turn off the heat….
Put pot holders on the canning rack and rest the handles…
…on the side of the canner. During the first few minutes…
…after jars have been placed, let them cool. Set the jars…
…on a wire rack or towel on the counter after removing them…
…from the canner. Bands should not be tightened. Test lids for seal…
…after 12 to 24 hours of cooling. When the seal fails…
…store the jar in the fridge and eat it within a few days.
Everything that is sealed properly can be stored in a cool…
…dry place for one year.
Next step…
How to Can Applesauce
Applesauce can be canned similarly to apples…
To make apple pulp, first boil apple quarters until very tender…
…then press boiled apples through a food mill or sieve.
With apple pulp, you will make your hot pack…
…which you will ladle into jars (leaving the same 12-inch headspace) to process.
That’s it, homemade applesauce!
Canning Apples for Pie
Precook the apples briefly before making your hot pack of sugar, cinnamon…
…salt, Clear Jel®, apple juice, and desired flavorings.
Fill jars as usual, leaving 114-inch headspace, and wipe jars…
There is a slight processing time difference (about 15 minutes)…
…when canning apple pie filling. Remove and cool as directed above.
Does Applesauce Need to be Pressure Canned?
With proper acidification, applesauce can be safely canned in a waterbath canner…
The pH of apples varies (some of which are not safe for waterbath canning…
…while others are), so to be on the safe side, we recommend…
…adding lemon juice to every batch of applesauce.
Adding lemon juice not only makes applesauce safe to can…
….it also adds a wonderful layer of light citrus flavor…
….and prevents the apples from browning.
Canning Applesauce in Instant Pot
The applesauce is processed in a food mill in the recipe below…
Is there no food mill? It’s no problem. Remove the seeds and core…
…from the apples before peeling and cutting them into eights.
You may prepare applesauce in an Instant Pot…
(Manual>high pressure>5 minutes>natural release) or a slow cooker…
…(cook all day on low without adding any liquid) then blend.
Alternatively, you can boil the apples in a big pot on the stove over low heat….
Cook, stirring frequently, until the desired consistency is reached…
You don’t have to remove the skin if you don’t want to skip the peeling process…
…but leaving it on increases the risk of infection when canning.
More thing to note…
What are the Best Jars for Canning Applesauce?
In terms of the jars you can use with applesauce, the possibilities are endless….
We’ve canned our applesauce in Ball® Regular Mouth Pint Jars in these photos…
…but we’ve canned applesauce in the past in Ball®…
…Regular Mouth Wide Mouth Quart Jars without any problem.
We usually have enough applesauce to serve as a side dish for one meal…
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Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
How Long Does Canned Homemade Applesauce Last?
If you follow the instructions below and get a good seal…
…(the lid does not flex when pushed), your applesauce will last…
…for at least 18 months in a cool, dark place.
As long as the lid is still securely sealed, you should be fine to eat it after that…
Every now and then, you might notice some degradation of flavor…
…color, or texture, but you can still eat it as long as the lid is still secure.
And that’s it!
Sum Up
Canning applesauce can help you take back control over your food…
….and how it’s processed. Create a shelf-stable food that will add…
…variety to your pantry. Applesauce is one of those things that keep on giving!
Make apple pie filling, use it in oatmeal, or pour it over ice cream..
…Sugar is under your control.
Conclusion
Have you ever tried this guide to canning applesauce?
Share with us your experience using this to canning applesauce!
Or, if you have more questions about guide to canning applesauce
…feel free to leave a comment!
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.