Canning Applesauce

Best Recipe For Canning Applesauce On A Budget

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In our house, we just love canning applesauce! This is one of the pantry staples that we can a lot of because it is both delicious and cheap to make. Bring back that flavor of juicy apples that you enjoyed in the fall all winter long by canning applesauce. Applesauce is not only enjoyed on its own but can be eaten on toast, baked in bread, cakes, muffins and so much more! It is so easy to can, if you have not tried canning applesauce this is your year! Applesauce is also a simple recipe for absolute beginner canners.

You ask, “why do you say, it is cheap to can applesauce?”. Applesauce can be made with pretty much any type of apple. You don’t need to buy expensive apples from the supermarket or Grade A apples from the local orchard for that matter. Remember you are peeling and boiling these babies down! You will need a lot to make a few jars. The most inexpensive way to buy apples in bulk is to take the fam jam on a trip to the U-pick in the fall.


Canning Applesauce the easy way! Try this tasty breakfast side dish. This easy applesauce recipe is perfect for water bath canning beginners.

Our family actually use “Drops” or “Deer Apples” or whatever you want to call them. I’m sure there are a bunch of names used for all those apples that hit the ground when it is windy out. There is usually not much wrong with them besides a bruise or two… or maybe three. The orchard owners usually sell them in giant bags for around $10 or so. The only issue I have found with them, they are bruised. Ever hear that expression, “one bad apple will spoil the batch”. This being said, you will need to work fast to get them all processed as quickly as possible. So, I recommend planning ahead to be ready to spend a couple of days canning applesauce.


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Common Questions On Canning Applesauce

How long does homemade applesauce last in a jar?

How long will homemade applesauce last before going bad? The life of homemade applesauce does depend on how it is preserved. When sealed in an airtight container in the fridge, most resources say it will last 2 to 3 weeks. However, if it is preserved by using a hot water bath canning method or by freezing, it can last much longer!

Canning applesauce is a great way to make your applesauce last for 8 – 12 months. In fact, canning applesauce really is not that difficult or time-consuming. Make sure your mason jars are completely sterilized before filling them with your homemade applesauce. After the jars are filled with the sauce, sterilization is done once again during the processing part of the recipe below. This will kill any remaining microorganisms. When the mason jars are completely cooled (24 hours), they can be stored in your pantry or cupboard. Make sure the storage area is cool, dry, and away from sunlight and heat.

You can freeze homemade applesauce for up to 1 year in a freezer-safe container or using an ice cube tray method. However, you should expect a change in texture and taste. After the thawing process, the sauce may get a little bit watery. I personally prefer the canning method used in my recipe below as the texture stays the same and there is no precious freezer space wasted.

Do you need to add lemon juice when canning applesauce?

Well, some say lemon juice is not necessary, I use lemon juice or Fruit Fresh every time. Since applesauce can be made with all types of apple varieties every batch will have varying degrees of acidity, therefore, lemon juice is added to ensure food safety of the finished product.

Why is my homemade applesauce brown?

All apples brown after they have been peeled and cored. Why does this happen? Apples contain an enzyme that causes the inside flesh to turn brown when it is exposed to the air.  If you want to protect your apples from turning brown, there is a way to stop this process. During the process of cutting and preparing your apples for canning, submerge them in a solution of ice-cold water and ascorbic acid (Fruit Fresh). Cold temperatures slow down the browning process while the acidity interferes with the browning process.


How To Can and Make Homemade Applesauce

Ingredients:

Just A Couple of Tools to Speed Things Up in the Kitchen:


Step By Step Instructions:

  • The first step is to prepare your canner, jars, and lids. Place 6 clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium-sized pot, fill will water, and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them. Both 500ml (pint) and 1 L (quart) jars can be used, however, because of the size of my family, I always use the 1 L jars.
  • Next, you will need to soften your prepared apples. In a large 5 quart pot (some batches require 2 pots for me), combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, or until the apples are tender. Remove from heat and let cool slightly for about 5 minutes.
making applesauce
  • Time to make your applesauce! Working in small batches, transfer your apples to a food mill, blender, or food processor fitted with a metal blade and purée until smooth or desired consistency. I use one of my favorite kitchen tools for this part!
  • Time To Add Sugar & Spice! Return applesauce to a 5-quart pot. Add sugar, if using, and lemon juice. This is also optional, but I add a couple of spices during this process. ( 4 tsp collectively of allspice and cinnamon) See the picture below! Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars in the step below.
making spiced applesauce
  • Put the applesauce in mason jars. Ladle hot applesauce into hot jars. Leave ½ inch (1 cm) of headspace. Remove air bubbles and adjust headspace, if needed. Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
Canning Applesauce
  • Put the mason jars in your canner, ensuring they are completely covered with water (A few inches). Bring to a rolling boil and process both pint size (500 ml) and quart size (1L) jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Homemade Applesauce

A tangy breakfast treat that can be served on the side or with toast!
5 from 10 votes
Prep Time 1 hr
Cook Time 20 mins
Course Breakfast, Preserve, Side Dish, Snack
Cuisine American

Equipment

  • Water Bath Canner
  • Mason Jars and Lids

Ingredients
  

Instructions
 

  • Place clean 500ml mason jars on a rack in a water bath canner and cover jars with water. Heat jars to a simmer (180°F/82°C). Place the lids and rings in a medium-sized pot, fill will water, and heat to a simmer (180°F/82°C). Keep both jars, lids, and rings hot till you are ready to use them.
  • In a large 5 quart pot (some batches require 2 pots for me), combine apples with just enough water to prevent sticking. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, or until the apples are tender. Remove from heat and let cool slightly for about 5 minutes.
  • Working in small batches, transfer your apples to a food mill, blender, or food processor fitted with a metal blade and purée until smooth or desired consistency.
  • Return applesauce to a 5-quart pot. Add sugar, if using, and lemon juice. This is also optional, but I add a couple of spices during this process. ( 4 tsp collectively of allspice and cinnamon) See the picture below! Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars in the step below.
  • Ladle hot applesauce into hot jars. Leave ½ inch (1 cm) of headspace. Remove air bubbles and adjust headspace, if needed. Wipe rim. Centre lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
  • Put the mason jars in your canner, ensuring they are completely covered with water (A few inches). Bring to a rolling boil and process both pint size (500 ml) and quart size (1L) jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Keyword Apple Sauce, Applesauce, Canning Apple Sauce, Canning for Beginners, Homemade Applesauce
Canning Applesauce the easy way with only 4 ingredients! Try this tasty breakfast side dish. This easy applesauce recipe is perfect for water bath canning beginners.

Final Notes On Canning Applesauce

I do hope you enjoy this old-time canning recipe! Now that you know how I can my applesauce, I would love to hear from you. If you have tried this recipe, please share your experience by commenting below!

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18 thoughts on “Best Recipe For Canning Applesauce On A Budget”

  1. 5 stars
    Applesauce is one of my favorite foods. It’s so good and it’s a great way to get something sweet that’s not overly so. I have to make this!

  2. This is a yummy recipe, will def try it! Great that although the shelf life is few weeks it can be stored in freezer for months. Thanks for the share

  3. Steven Morrissette

    5 stars
    Oh cool, I actually wanted to do some apple sauce. I will try your recipe with all the apple that grows on our apple trees.

  4. Melanie williams

    Oh wow this looks so lovely and the apple sauce is perfect for my baking – thank you for sharing x

  5. blair villanueva

    5 stars
    Thanks for sharing this tutorial. It is a great way to use excess apples at home. Applesauce is my recent favorite.

  6. 5 stars
    Ahhh really nice. Thanks for sharing the recipe!
    Can I have a further question? What dishes are the perfect match with applesauce that you know? I just want to try new dishes and have it in my collection of food&drink.

  7. 5 stars
    This is the first time I heard about Canning applesauce! It’s nice because you can preserve it for a long time. I can’t wait to make it next week. Thanks for the recipe!

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