Homemade Canned Applesauce
A simple guide to making and canning applesauce with options for sweet or tart apples, chunky or smooth texture, and no-sugar alternatives.
- Prep Time: 30 min
- Cook Time: 25 min
- Total Time: 55 min
- Yield: 6 pints or 3 quarts 1x
- Category: Preserving
- Method: Boiling-Water Bath
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 10 lbs apples (sweet or tart varieties)
- 1 cup water (optional for cooking)
- 1 tsp cinnamon (optional)
- 1 tbsp lemon juice (optional for acidity)
Instructions
- Wash, peel, and core the apples.
- Cut apples into chunks and place in a large pot.
- Add water if needed and cook over medium heat until soft (15-20 minutes).
- Mash or blend for desired texture (chunky or smooth).
- Stir in cinnamon or lemon juice if using.
- Sterilize jars and fill with hot applesauce, leaving ½-inch headspace.
- Process in a boiling-water bath for 20 minutes (pints) or 25 minutes (quarts).
- Cool and store in a dark place.
Notes
- Use a mix of apple varieties for balanced flavor.
- No sugar is needed, but you can add sweetener if preferred.
- Check jar seals before storing.
Nutrition
- Serving Size: ½ cup
- Calories: 50
- Sugar: 10
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 0
- Cholesterol: 0