Home Canned Apple Sauce

Home-canned apple sauce is great with so many things. This was one of the first things i learnt how to can because its super simple.

If you don’t know much about canning then head over to my canning 101 page here.

If you’re looking for some new canning equipment or just getting started then head over to my shop page here to check out some water bath canners, pressure canners and everything in between!

home canned apple sauce

 

To make this recipe you will need:

  • an average of 21 pounds of apples for 7 quarts of apple sauce

OR

  • an average of 13.5 pounds of apples for 9 pints of apple sauce

 

When i make this, i usually don’t stress about the exact amount of apples, i just use however many i have. It’s just a rough guide to show you how many apples you’d need to make that much apple sauce.

 

You want to select apples that are sweet, juicy, and crisp. For a tart flavour, add 1-2 pounds of tart apples to each 3 pounds of sweeter fruit. You don’t have to do this though.

You want to wash, peel and core your apples. For an easy way to do this check out this nifty little tool that i use…

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If you like you can slice your apples into water containing ascorbic acid to prevent them from browning. I don’t usually do this but you can. To do this you want to put your sliced apples into a solution of 3 grams ascorbic acid to 1 gallon of cold water (or follow the manufactures instructions).

Place your sliced apples (drained out of the ascorbic acid if you used that) into a large pot. Add 1/2 cup of water. Stirring occasionally to prevent burning, heat quickly until tender (about 5-20 minutes, depending on the maturity and variety of apple). Press the apples through a sieve or food mill, or skip this step if you prefer a chunkier style apple sauce.

You can grab yourself a food mill here…

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The sauce is then ready to be canned. However if you like it a bit sweeter then you can add 1/8 cup sugar per quart of sauce. Taste and add more if desired.

Once you’ve pressed your sauce through a food mill and added sugar if you desired you then want to chuck it back into your pot and heat it to a rolling boil. A rolling boil is when you can’t stir down the boil.

Fill your hot jars with the hot sauce, leaving 1/2 inch of headspace. Remove air bubbles, adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.

Recommended process time for Applesauce in a boiling-water canner
Process Time at Altitudes of:
Style of PackJar Size0-1000 ft1001-3000 ft3001-6000 ftAbove 6000 ft
HotPints15 minutes20 minutes20 minutes25 minutes
HotQuarts20 minutes25 minutes30 minutes35 minutes

 

If you don’t know how to read this table then head over here to find out!

If you’d like to read more about safe canning before you give this a shot then head over here for the USDA Complete Guide to Home Canning.

 

Now for the recipe…

Home Canned Apple Sauce

Chunky or smooth home canned apple sauce recipe. Perfect along side a pork roast, or even in a delicious apple cake!

Ingredients

  • Apples
  • Sugar - optional

Instructions

  1. This recipe is from the USDA Complete Guide to Home Canning and is a scientifically tested recipe so it is safe to can. Do not change the recipe at all. If you do change it, then please freeze it instead of canning. 

  2. Wash, peel and core apples. 

  3. If desired, slice apples into water containing ascorbic acid to prevent browning. 

  4. Place drained apple slices in a large pot. Add 1/2 cup water. Stirring occasionally to prevent burning, heat quickly until tender (5-20 minutes).

  5. Press through a sieve or food mill, or skip this step if you like a chunkier style of sauce.

  6. If you prefer a sweeter sauce then add 1/8 cup sugar per quart of sauce. You can add more sugar than this if it is still not sweet enough. THIS IS OPTIONAL, you do not need to add the sugar if you don't want to. 

  7. Reheat sauce to a rolling boil. 

  8. Fill hot jars with hot sauce, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rimes of jars with a dampened clean paper towel. Adjust lines and process. 

  9. Process times are provided in the table above and also shown below.

Recipe Notes

Recommended process time for Applesauce in a boiling-water canner
Process Time at Altitudes of:
Style of PackJar Size0-1000 ft1001-3000 ft3001-6000 ftAbove 6000 ft
HotPints15 minutes20 minutes20 minutes25 minutes
HotQuarts20 minutes25 minutes30 minutes35 minutes