Canning applesauce is the perfect way to enjoy the delicious fall taste of apples year round. This recipe used apples directly from our apple trees and is a family favorite! This water bath method is simple and quick!

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Applesauce, from scratch applesauce, canned applesauce with apples from the tree — One batch of Applesauce

Do you have apple trees that produce delicious apples year after year? Over the past two years, I have decided to make our apples last well into the winter with this canned applesauce recipe. This recipe can be used with a variety of apples. We use the apples from the trees in our yard, which are Haralson apples. These are plenty sweet and we want to limit our sugar, so we do not add any. If sugar is what you need, by all means, add 1 1/2 to 2 cups!

We love having the healthy snack of fresh applesauce in our house. It smells so good when the apples are being cooked down! We had so many apples a couple years ago, we wanted to do something to be able to save some and enjoy them throughout the year.

I used to be intimidated by canning, but the first time I tried the water bath method, I realized it was doable and I enjoyed being able to save food from our farm!

The Best Apples for Canning

If you do not have an apple tree handy, you can simply buy them from your local farmers market or grocery store. Some popular apple choices for making applesauce include: Gala (sweet and a hint of tart with a lovely aroma), Golden Delicious (sweet flavor), Fuji (sweet and crisp and a richer flavor) Braeburn (a combination of sweet and tart, however, they do hold onto some texture when cooked down).

Some people mix different apples when making applesauce, however, I have never done that! It would be interesting to pair some flavors together, so that is on my bucket list to try!

While this recipe includes how to can it, you do not have to! You can simply enjoy it right away or even freeze it! But do not be intimidated like I was to try canning! You can do it!

The Instructions

washed apples in the sink preparing applesauce

Begin by washing the apples. Some may have bug spots (ours do since we don’t spray) and that’s ok! Our apples were small this year since we had less rain through the summer, so instead of using 30 apples, like usual, I used closer to 40.

apple corer peeler taking the skin off apples and coring it. preparing applesauce

Peel and slice the apples. I use an apple peeler corer. You can find one here. Cut into quarters (or break them, like I do!) and place in a large saucepan.

Add water and cook over medium heat, sirring occasionally. Cook until soft. Add cinnamon for flavor. (Some people will also had sugar, our apples are sweet enough, so we do not).

Once soft, remove from heat. My family likes smooth applesauce, so I like to use a stick blender to really smooth it out and take out the chunks.

using a stick blender to smooth out the apple chunks.

pouting applesauce into jars for canning

Add applesauce to hot jars. I like to stick my jars in the dishwasher so they are good and hot and clean. Leave about a 1/2 inch of headspace. Wipe down the top of the jar. Place the lid on and center it. Finger tighten the rings on the jars.

Place in the water bath once the water is 180 degrees F. Make sure the water covers the top of the lids, Put the lid onthe pan and cook for 20 minutes. Once the 20 minutes is up, turn off the burner and remove the lid. Let the jars set for 5 minutes. Remove from the water and let cook for 12 hours. My kids love to hear the lids “pop”! Enjoy this delicious applesauce year round!

Canning Tips

Place your jars in the dishwasher when you begin peeling and coring your apples. This will sanitize them and heat them up so they will be ready to use when the apples are ready.

Use a large pot for canning. Fill with enough water that it will cover the jars by an inch or so when they are placed in the pot. Heat to a boil.

Use a clean knife to swipe around the edge to remove any bubbles. (Bubbles can allow bacteria to grow and make your applesauce go bad)

Clean the rim of your jar before you place the lid on. I use this canning funnel to make the process easier.

Finger tighten the bands on the lids and place in the hot water for 20 minutes. I let mine rest in the water for 5 minutes once the 20 minutes is up. Then I place them on a folded towel or large pot holder to cool completely before putting away.

Store them in a cool, dark place. We put ours on a shelf in the basement.

What are your favorite apples to use for applesauce?