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Canning Homemade Apple Sauce

Homemade apple sauce is a favourite snack in our house! We use it for baking, cooking, and snacks. It is the perfect addition to a school lunch which feels like a treat.
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Prep Time:30 minutes
Cook Time:27 minutes
Processing Time:15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: apple sauce, apples, canning
Servings: 7 pints

Equipment

  • Stock Pot
  • Water Bath Canner
  • Apple peeler, corer, and slicer (optional)
  • Slotted spoon or handheld sifter
  • Food processor
  • Large bowl
  • Ladle and funnel
  • Jars, lids, and bands
  • Jar lifter
  • Clean kitchen towels
  • Damp cloth or paper towel

Ingredients

  • 14 pounds apples
  • 5 cups water
  • ¼ cup lemon juice
  • sugar optional
  • cinnamon optional

Instructions

  1. Prepare the water bath canner and stock pot: Fill your stock pot just under halfway with water and bring to a boil. At the same time, start heating your water bath canner to give it time to reach a boil.
  2. Wash and prepare the apples: While the water is heating, wash, peel, core, and slice the apples. If using an apple peeler, this process will be much quicker.
  3. Cook the apples: Add the apple slices to the boiling water and cook over medium-low heat until soft, about 20 to 30 minutes. Stir occasionally to prevent burning. Once the apples are soft, turn off the heat and let them cool slightly.
  4. Process the apples: Use a slotted spoon or handheld sifter to remove the softened apples from the pot and transfer them to a food processor. Process for 10 to 20 seconds until smooth. Transfer to a large bowl and repeat until all apples are processed.
  5. Add flavor and sweetener: Stir in your desired sweetener and any additional flavors to the blended applesauce.
  6. Prepare the jars and canning tools: Wash jars, lids, bands, and canning tools in hot, soapy water, then rinse well. Set them aside to air dry on a clean kitchen towel.
  7. Heat the jars: Place the jars in the water bath canner and bring the water to a simmer (180˚F) for 10 minutes to keep them hot until ready for filling.
  8. Fill the jars: Lay a kitchen towel on the counter. Using a jar lifter, remove one jar from the canner, drain, and place it on the towel. Keep the remaining jars in the canner so they stay warm. Use a ladle and funnel to fill each jar with applesauce, leaving 1/2-inch headspace.
  9. Seal the jars: Wipe the rims of the jars with a clean, damp towel. Center a lid on each jar and screw on the band until it is fingertip tight—do not overtighten.
  10. Process the jars: Use a jar lifter to place the filled jars back into the canner, ensuring they are spaced apart. Adjust the water level so it covers the jars by at least two inches. Cover the canner and bring the water to a rolling boil over medium-high heat. Once boiling, process pint jars for 15 minutes at altitudes below 6,000 ft. Adjust processing time if needed based on altitude.
  11. Cool the jars: When processing is complete, turn off the heat, remove the canner lid, and let the jars sit in the canner for 5 minutes. Lay a dry kitchen towel on the counter and carefully remove the jars, placing them on the towel with at least 1 inch of space between them. Do not tighten bands or check seals yet. Let the jars cool undisturbed for 12 to 24 hours.
  12. Check the seals and store: After 12 hours, check that each lid has sealed by pressing the center. If the lid pops up and down, it has not sealed—refrigerate and use within a week. Remove the bands and wash the jars in warm, soapy water to remove any residue. Label, date, and store in a cool, dark place for up to 12 to 18 months. Refrigerate after opening and consume within a week.