Easy Homemade Applesauce
This easy homemade applesauce is made with fresh apples, a touch of cinnamon, and just the right amount of sweetness. Slow-simmered until tender, then mashed or blended to your perfect texture, it’s a cozy, wholesome side or snack that’s delicious warm or chilled.
Servings: 4 quart size jars
Equipment
- Canning pot
- Reversible canning rack
- Canning scoop
- Magnetic lid lifter
- Canning funnel
- Mason jars 2 quart size
- New lids for jars
- Jar lifter
Ingredients
- 4 pounds apples
- 1/2 cup water
- 1/2 cup granulated sugar optional
- 1 teaspoon ground cinnamon or apple pie spice
Instructions
- Begin with a thorough washing and drying of all apples.
- Wash all of your jars, bands and lids in hot soapy water or the dishwasher. Use brand new lids only.
- If you are canning, start heating up the water bath on the stove now because it takes a long time to boil!
- In a large pot, add your apple slices. I used about 4 pounds of apples for this recipe.
- Add 1/2cup of water to prevent apples from burning to the bottom of the pot. Add more if needed to keep the applesauce consistency the way you prefer.
- These are optional, but I like to add 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon.
- Simmer over medium-low heat until apples are tender and can be mashed easily.
- Mash and/or puree to your desired consistency. I like mine with a little chunkiness in it. If you need to add some more water, now is a good time. Applesauce that is super chunky with little liquid is more likely to have lots of unwanted bubbles and airspace in the jars and shouldn't be canned. Save those for the refrigerator and use within 10 days.
- Add your hot applesauce to clean jars with a clean ladle and funnel. Leave 1/2 inch headspace at the top of the jar.
- Wipe the rims of the jars with a clean rag or paper towel. Any sauce left on the rim will prevent a safe seal. So wipe the rim!
- Use a small rubber spatula and wipe down the inside of jars to remove any air bubbles.
- Add the lids and bands finger tight. (At this point, you can save your applesauce in the refrigerator for up to 10 days. Otherwise, proceed with the canning process).
- When your water bath is boiling at the right level, add the jars with gripping tongs and replace the pot lid. My pot's lid has a special altitude gauge to let me know when the water is ready. I also use a wire rack with jar fittings for stability inside the pot.
- Process (boil in the pot) for 20 minutes or whatever your appropriate time is for your jar size and elevation.
- Remove jars carefully with tongs and place on clean towel or cutting board to cool.
- Check to make sure the metal lids are sucked down tight for a good seal. If it pops to the touch, add to the refrigerated jars. Do not store in the pantry. Otherwise, keep your homemade applesauce in the pantry for up to a year. Enjoy!
Notes
Applesauce that is super chunky with less liquid is more likely to have lots of unwanted bubbles and airspace in the jars and shouldn't be canned. Save those for the refrigerator and use within 1-2 weeks.