Nothing says fall quite like a ripe apple.
However, if you have an orchard, you can get really sick of eating apples by the time Thanksgiving rolls around.
Learning how to can applesauce will help!
In less than an afternoon, you can put up an entire flat of applesauce that remains shelf stable for months.
And there are plenty of ways to eat it, too!
Step-by-Step Guide to Canning Applesauce
Whether you’re new to canning or an old pro, you can safely preserve apples in jars. Here’s what you need to know.
Equipment Needed
Step 1: Choose Your Apples
Your ideal canning apples will be ripe enough that you’d love to bite into them. But they shouldn’t feel squishy or mushy when you squeeze them.
Apples you purchase at the store or farmstand will typically work. However, if you pick your own apples, be careful. Choose the fruit hanging on the trees and skip the stuff resting on the ground.
I like sweet applesauce, so I choose varieties like Fuji or Golden Delicious. If you want a tart product, choose apples like Gravenstein.
Step 2: Wash Your Apples
All apples, whether they’re purchased or picked, have bacteria and germs on their surface. While you’ll do a lot of prep before you can your produce, cleaning is a smart first step.
I rinse apples under warm water and rub them with my fingers. My goal is to remove dirt, spores, and sticky stuff that makes apples hard to hang onto.
Step 3: Prepare Your Apples
This is the most tedious part of creating applesauce. Unfortunately, it’s not something you can skip.
I work one apple at a time. I peel them, cut them into fourths, remove the core, and then chop roughly. My finished product is ready for cooking.
I’m not great with a knife, so my apple bits are unevenly cut. That’s no problem! We’re making sauce, after all.
For reference, you’ll need 12 pounds of apples prepared at this step.
Step 4: Cook your Apples
Place your chopped apples in a stainless steel pan and add enough water to keep them from sticking or scorching.
Under medium-low heat, cook your apples until they become tender enough to break down and begin to fall apart.
The cooking time will vary depending on the type of apple you use and the ripeness of the fruit. Typically, it takes about 15 minutes.
Stir your apples regularly as they cook. The fruit will stick to the bottom of the pan at high heat, and scorched fruit will ruin the taste of your sauce. Stirring prevents that problem.
Step 5: Prepare Your Jars and Lids
While you’re waiting for the sauce to cook, keep yourself busy by preparing your jars and lids.
Wash your jars in warm water with soap, and put them in your canner. Fill the canner with water and place it on medium heat. Allow the jars to simmer.
The National Center for Home Food Preservation says it’s not necessary to sterilize your jars before canning. However, simmering the jars in warm water seems smart to me.
It ensures the jars are free of germs. And if they’re damaged, they’ll crack or break at this step—not when they’re filled with sauce.
Next, place your lids in a pan filled with water and place that over low heat. This step will ensure that the adhesive on the lids is ready to go when it’s time to start canning.
For reference, 12 pounds of prepared apples will make four quart jars (or eight pint jars) of sauce.
Step 6: Mash Your Apples
I use a potato masher to squeeze the cooked apples into a sauce. If I’ve cooked the product perfectly, the masher is enough to break the apples down.
If you can’t make a sauce with a masher, your apples aren’t cooked quite well enough. Put them back on the heat and wait.
Step 7: Acidify Your Sauce
Foods considered low in acid require acidification before canning. Apples are different, and they don’t really need lemon juice to stay safe in a jar. However, lemon can make the apples stay a little perkier and zestier inside the jars.
Add four tablespoons of lemon juice to your sauce and stir it to mix. Ensure that it’s evenly distributed throughout the pot.
Step 8: Sweeten and Spice
As Penn State Extension explains, home chefs can add dried spices to recipes without causing harm. I like spicy applesauce, so I add one teaspoon of cinnamon, one-half teaspoon of nutmeg, and one-half teaspoon of clove.
Adjust as needed to meet your palette.
The sugar is optional in this recipe, as it doesn’t help to preserve the apples. If you like a sweet sauce, add about 3 cups.
Step 9: Fill Your Jars
Use your jar lifter to pull the hot jars out of the water. Place your funnel inside the jar, and use the ladle to pull the sauce out of the pain and place it inside the jars.
You must leave a half-inch of headspace at the top of the jar to allow for the sauce to expand during the canning process. Use a headspace measuring tool (I use a ruler) to make sure you don’t fill the jars too much.
Step 10: Remove Air Bubbles
Trapped air inside the jars can lead to bacterial growth. Use an air bubble removal tool (I use a knife) to push the sauce away from the edges of the jar and allow the trapped air to escape.
Step 11: Wipe the Rims
Dampen a paper towel and run it around the top of each jar. This step helps you remove any sauce that’s splashed as you work. You’ll get a tighter seal with no goo in the way.
Step 12: Apply Lids and Rings
Using your lid lifter, pull your lids out of their water bath and apply one to each jar. Screw the rings down until they’re finger-tight on each jar.
The rings should hold the lids in place without warping them or cracking the jars.
Step 13: Process Your Sauce
Place the jars in the canner and ensure they’re covered with at least an inch of boiling water.
Put the lid on the canner, and keep the water boiling for 15 minutes for pint jars or 20 minutes for quart jars. Make adjustments for altitude as needed.
Step 14: Allow to Cool
When you’ve processed your jars, turn off the heat and pull the lid off the canner. Keep the jars in place for 5 minutes.
Carefully remove each jar from the canner with the jar lifter. Don’t tip them or otherwise manipulate them, as they’re still sealing.
Place your jars on a towel or wooden cutting board, and leave them alone for 24 hours.
Step 15: Prepare to Store
Remove the ring from each jar and run your finger over the lids. If the lid is stuck tight, it will be depressed and hard to move.
If any of your lids didn’t take, put the jar in the refrigerator and eat the sauce within a few days.
Any jars that have sealed properly should be labeled with the date. Bonus points for adding what’s inside. If you can a lot, you may forget what you have canned!
How Long Does Canned Applesauce Last?
The U.S. Department of Agriculture says home canned goods should be eaten within one year. Mine rarely last this long!
To ensure that your applesauce lasts as long as possible, store your jars properly. That means keeping them in a cool, dry place. A basement or cellar is an excellent choice, as long as that space isn’t prone to dampness.
While it’s handy to keep sauce in a place like a kitchen cabinet, humid spaces can make the food disintegrate sooner.
Ideas for Using Canned Applesauce
With multiple jars of applesauce ready for snacking, there are several ways to use it. My favorites include the following:
- Add granola to your sauce for a wonderfully nutty breakfast.
- Use applesauce in breads, muffins, and cookies for a nutritional boost.
- Spoon over waffles or pancakes as a healthy substitute for syrup.
- Blend your applesauce into smoothies to tang up your drink.
- Sweeten bitter soups (like carrot) with a few tablespoons of sauce.
- Serve alongside meat dishes like pork chops.
- Use as a spread on sandwiches.
- Place the sauce over low heat to thicken and make apple butter.
Equipment
- 1 Funnel (Optional)
- 1 Ladle
- 1 Headspace Measuring Tool (or Ruler)
- 1 Lid Lifter (Optional)
- 1 Knife
Ingredients
- 12 lbs Apples sweet, tart, or a mix
- 4 Tbsp Lemon juice optional, for brightness
- 1 tsp Cinnamon optional
- ½ tsp Nutmeg optional
- ½ tsp Clove optional
- 3 Cups Sugar optional, adjust to taste
Instructions
Prepare The Apples
- Select and Wash: Use fresh, firm apples. Rinse them under warm water, scrubbing off dirt and residue.
- Peel and Core: Peel apples, cut into quarters, remove cores, and chop roughly.
- Measure: You’ll need about 12 pounds of prepared apples.
Cook The Apples
- Simmer: Place chopped apples in a large saucepan with a splash of water to prevent sticking.
- Cook: Heat on medium-low, stirring regularly, until apples soften and begin to fall apart (about 15 minutes).
Prepare The Jars and Lids
- Wash Jars: Wash jars in warm, soapy water and place them in the canner with water. Simmer over medium heat.
- Warm Lids: Place lids in a saucepan of warm (not boiling) water to soften the adhesive.
Mash and Season The Applesauce
- Mash: Use a potato masher to break the apples into sauce. For smoother sauce, cook longer if needed.
- Season: Add lemon juice for brightness. If desired, stir in spices like cinnamon, nutmeg, and clove. Adjust sugar to taste.
Fill The Jars
- Transfer Sauce: Use a funnel to ladle hot applesauce into warm jars, leaving ½ inch of headspace.
- Remove Air Bubbles: Run a knife or air bubble tool along the inside edges of the jar to release trapped air.
- Clean Rims: Wipe jar rims with a damp paper towel to ensure a clean seal.
- Seal: Place lids on jars and screw on rings until fingertip-tight.
Process The Jars
- Water Bath: Place jars in the canner, ensuring they’re covered by at least 1 inch of boiling water. Process for 15 minutes for pints or 20 minutes for quarts. Adjust for altitude if needed.
- Cool: Turn off heat and let jars sit in the canner for 5 minutes. Carefully remove with a jar lifter and set upright on a towel to cool undisturbed for 24 hours.
Check and Store
- Seal Test: After cooling, press the lids. If they don’t flex, the jars are sealed. Refrigerate and use any unsealed jars promptly.
- Label and Store: Mark jars with the date and contents. Store in a cool, dry place for up to one year.
Notes
- Apple Varieties: Sweet apples like Fuji or tart ones like Gravenstein work best.
- Spices and Sugar: Adjust to taste. Sugar isn’t necessary for preservation.
- Altitude Adjustment: Add extra processing time based on your local altitude.
