Easy Step by Step Applesauce Canning Recipe

My Love for Applesauce

I have always loved making applesauce. The smell fills the whole house. It reminds me of my own grandma’s kitchen. I still smile thinking about her.

Making it yourself means you know what’s inside. It is just fruit and a little water. That is a good feeling. It is food made with love.

Gathering Your Apples

You will need a lot of apples for this. I like to use Golden Delicious. They are sweet and soft. But you can use any kind you find.

One time, my grandson picked apples that were very green. The sauce was so tart! We had to add a little sugar. Now we laugh at that memory.

The Simple Cooking Part

Wash your apples well. Then cut them up. You do not even need to peel them if you have a food mill. Isn’t that easy?

Cook them with some water in a big pot. Stir them now and then. Doesn’t that smell amazing? You will know they are ready when they get soft and mushy.

Making it Your Own

Now you mash the cooked apples. You can make it smooth or a little chunky. It is all up to you. This is where the fun happens.

You can add sugar if you want. But taste it first! Sweet apples might not need any. Fun fact: A bushel of apples can make about 15 quarts of sauce! What is your favorite way to eat applesauce? I like mine warm with a sprinkle of cinnamon.

Sealing in the Goodness

This part is very important. Your jars and lids must be very clean. This keeps your applesauce safe to eat later. It is worth the extra care.

After processing, let the jars sit for a whole day. Then, press the lid. If it does not pop, you did it! You have food for the winter. Have you ever tried canning before? What did you make?

Why This Matters

Putting food by for later is an old tradition. It connects us to the seasons. It feels good to see a full pantry. It is like a cozy blanket for your kitchen.

Sharing what you make is the best part. Giving a jar to a friend is a gift of love. It shows you care. What is a food that always reminds you of home? For me, it will always be applesauce.

Ingredients:

Ingredient	Amount	Notes
Fresh Apples	21 lbs	Whatever kind you like (e.g., Golden Delicious)
Water	2-3 cups	More if needed during cooking
Granulated Sugar	To taste (optional)	Approx. ¼ cup if needed; will sweeten over time in jars

A Jar Full of Sunshine

There’s nothing quite like opening a jar of homemade applesauce in January. It tastes like a sunny autumn day. I’ve been making this recipe for fifty years. My grandkids love it. It fills the whole house with a sweet, cozy smell.

Canning might seem a little scary at first. But I promise, it’s just like following a simple story. Each step has a purpose. I’ll walk you through it, just like my grandma did for me. We’ll make something wonderful together.

Step 1: A Clean Start

First, we must get everything very, very clean. Wash your jars, lids, and rings with hot, soapy water. I still use my biggest pot for this. A clean start keeps our applesauce happy and safe. (This is my hard-learned tip: Always use new lids! Old ones might not seal.)

Step 2: Prepare the Apples

Now, let’s wash our apples. Give them a good rinse in the sink. If you have a handy sauce maker, just chop the apples into big chunks. You can leave the peels on! They add a pretty pink color. Doesn’t that smell amazing already?

Step 3: Cooking the Apples

Put all your apple chunks into a big pot. Add a few inches of water to the bottom. This stops them from sticking. Cook them on medium heat until they get nice and soft. I stir them now and then. It reminds me of stirring cake batter with my sister.

Step 4: Mashing and Straining

Once the apples are soft, it’s time to mash them. I love my old food mill. It makes the smoothest sauce. If you don’t have one, a potato masher works great too. It will be a bit chunkier, which is also lovely. Do you like your applesauce smooth or chunky? Share below!

Step 5: Sweeten to Taste

Now, taste your creation. Is it sweet enough? You can add a little sugar if you like. But be careful! The flavor gets sweeter in the jar. I usually start with just a tiny bit. I always think of my husband, who has such a sweet tooth.

Step 6: Filling the Jars

Carefully fill your clean, warm jars. Leave a little space at the top. Run a small spatula around the inside to pop any air bubbles. Wipe the rims clean. Then put on the lids and rings. Don’t screw them on too tight, just snug.

Step 7: The Water Bath

This is the magic step! The jars take a hot bath to seal. Follow the timing for where you live. I set a timer and listen for the happy “pop” as they cool. That pop means you did it! Each one is a tiny success.

Cook Time: 1-2 hours
Total Time: 3-4 hours
Yield: About 7 quarts
Category: Preserves, Snack

Make It Your Own

The basic recipe is perfect. But sometimes, it’s fun to play. Here are a few twists I love to try. They make each batch a little different.

Cinnamon-Spice Hug: Add two teaspoons of cinnamon while the apples cook. It makes the whole kitchen smell like heaven.

Berry Patch Swirl: Stir in a cup of mashed raspberries after cooking. It turns the applesauce a lovely pink color.

Pear-Fect Pairing: Use half apples and half ripe pears. It creates a wonderfully delicate and sweet flavor.

Which one would you try first? Comment below!

Serving Up Sweet Memories

Of course, you can eat it right from the jar with a spoon. I won’t tell! But here are a few other ways we enjoy it. It’s wonderful warmed up and served over vanilla ice cream. The contrast of hot and cold is so good.

For breakfast, try it alongside fluffy pancakes or stirred into your oatmeal. It’s also a secret ingredient in my baking. It makes muffins and cakes so moist. A cold glass of apple cider is the perfect drink with it. For the grown-ups, a dry hard cider pairs nicely. Which would you choose tonight?

Keeping Your Applesauce Happy

You made wonderful applesauce. Now let’s keep it fresh. You can store it in the fridge for a week. It also freezes well for months.

Use freezer-safe containers. Leave some space at the top. The applesauce will expand as it freezes. I once forgot to leave space. What a mess I had to clean up.

Batch cooking saves so much time. Making a big pot once is easier than making small pots all the time. This matters because it gives you quick, healthy food on a busy day. Just thaw and warm it up.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Applesauce Troubles

Sometimes, applesauce can be too watery. Just cook it a bit longer. Stir it so it does not stick. The extra water will cook off.

If your applesauce is too tart, do not worry. Add a tiny bit of sugar or honey. Stir it in and taste it. I remember when my first batch was too sour. My grandson made a funny face.

Getting the jars to seal can be tricky. Always use new lids. Make sure the jar rims are very clean. This matters because a good seal keeps your food safe. Fixing small problems builds your cooking confidence.

Which of these problems have you run into before?

Your Applesauce Questions, Answered

Q: Is this applesauce gluten-free?
A: Yes, it is. Apples are naturally gluten-free.

Q: Can I make it ahead?
A: Absolutely. You can cook and can it weeks ahead.

Q: Can I use different apples?
A: Of course. Mix sweet and tart apples for great flavor.

Q: Can I make a smaller batch?
A: Yes, just use fewer apples and less water.

Q: Any other tips?
A: A dash of cinnamon is lovely. Fun fact: Cinnamon can make your kitchen smell like heaven.

Which tip will you try first?

Thank You for Cooking With Me

I loved sharing this recipe with you. It is a piece of my kitchen. I hope it becomes a piece of yours too.

I would love to see your beautiful jars of applesauce. Your success makes my heart smile. Please share your cooking story with me.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.