Canning Applesauce
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Unrated
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
56 servings
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Calories
88 kcal
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Course
Condiments
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Cuisine
American
Canning Applesauce
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In the fall when the apples get ripe, one of the easiest things you can do with them is Canning Applesauce. Just two ingredients is all you need! A step by step guide to easy applesauce!
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Ingredients
- 21 lbs apples see notes above for varieties
- 2 cups water or substitute apple juice
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Instructions
- Core apples. No need to peel but you can peel, if desired. (See notes)
- Add apples to large pot. Add water.
- Cook apples for 10-20 minutes, until very soft and tender.
- Using slotted spoonremove apples to a food mill or vegetable strainer/juicer to remove peels. Or leave peels on to increase fiber.
- Applesauce can also be processed with immersion blender or food processor. They can also be mashed with potato masher, but if you choose this method, remove peels.
- Prepare jars and lids.
- Ladle hot applesauce into hot jars with wide mouth funnel and ladle, leaving 12" headspace.
- Remove air bubbles with plastic chopstick or knife along edges of jar.
- Wipe rims with damp cloth.
- Attach lids.
- Place bands on jars and tighten fingertip tight.
- Process 15 minutes for pints. 20 minutes for quarts.
- Allow jars to rest in hot water for 5-10 minutes before removing from pot.
- Place jars on kitchen towel on your counter. Test for seal. Lids should not flex up and down when pressed.
- Store sealed jars in cool, dry place. Unsealed jars should be refrigerated and used within 1 week.
Equipments used:
Notes
- Yield 7 quart jars or 14 pint jars
- One bushel of apples yields 14-19 quarts of sauce.
- If you would like to you can peel the apples before cooking with an apple peeler or vegetable peeler.
- Applesauce freezes well. See Freezing section in tutorial for method.
- Apples can be cooked on stovetop, in slow cooker or in microwave. See tutorial for detailed directions for each method.
- Use a mixture of varieties for added flavor.
- Keep applesauce, jars and lids hot until jars are filled.
- Optional ingredients
- Processing times for water bath canner, adjusting for altitude
- Information from National Center for Home Food Preservation
- For Pints
- 0-1000 feet above sea level 15 minutes
- 1000-3000 ft. 20 minutes
- 3000-6000 ft. 20 minutes
- above 6000 ft. 25 minutes
- For Quarts
- 0-1000 feet above sea level 20 minutes
- 1000-3000 ft. 25 minutes
- 3000-6000 ft. 30 minutes
- above 6000 ft. 35 minutes
- Canning pressure for dial gauge canner, adjusting for altitude
- For pints -8 minutes
- 0-2000 feet above sea level 6 pounds
- 2000-4000 ft. 7 pounds
- 4000-6000 ft. 8 pounds
- above 6000 ft. 9 pounds
- For quarts - 10 minutes
- 0-2000 feet above sea level 6 pounds
- 2000-4000 ft. 7 pounds
- 4000-6000 ft. 8 pounds
- above 6000 ft. 9 pounds
- For pints or quarts – 10 minutes
- 0-2000 feet above sea level 11 pounds
- 2000-4000 ft. 12 pounds
- 4000-6000 ft. 13 pounds
- above 6000 ft. 14 pounds
- For weighted gauge canner
- For pints – 15 minutes
- 0-1000 feet above sea level 5 pounds
- above 1000 ft. 10 pounds
- For pints – 8 minutes
- 0-1000 feet above sea level 5 pounds
- above 1000 ft. 10 pounds
- For quarts – 10 minutes
- 0-1000 feet above sea level 5 pounds
- above 1000 ft. 10 pounds
- sugar
- cinnamon
- cloves
- ginger
- vanilla
- lemon or orange zest
- other fruits, such as; mango, pear, cranberry, cherry, blueberry.
Nutrition Information
Show Details
Calories
88kcal
(4%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
2mg
(0%)
Potassium
182mg
(5%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
92IU
(2%)
Vitamin C
8mg
(9%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 56servings
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 182mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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