As the crisp breezes of fall begin to whisper through the apple orchards, you may find yourself wondering if there’s a way that you can extend the flavors of fall long into the winter, spring, and summer months.
There’s nothing quite as delicious – or as versatile – as canned applesauce, but buying it from the store can be expensive. Not to mention the fact that it’s often laden with added sugar and preservatives!
Canning applesauce is easier than you might think, and it requires minimal ingredients for maximum flavor. If you’re ready to get started, consider this your ultimate guide. Let’s get started!
Why Should You Can Applesauce?
Canning applesauce is a fantastic way to enjoy delicious apple goodness all year round!
But why is that, exactly?
For one, when you can applesauce, you are able to enjoy that delicious flavor even when apples are no longer in season. That means you can have a taste of fall anytime you want, whether it’s winter, spring, or summer. It’s like having a jar of sunshine on your pantry shelf!
Canned applesauce is also incredibly convenient. Whip up a big batch and you’ll have it waiting for you on the shelf whenever the mood strikes for a sweet and healthy snack.
Another great reason to can applesauce is that you know exactly what’s in it. When you make your own applesauce and can it at home, you’re in charge of the ingredients. No added sugars or preservatives needed – just pure, wholesome applesauce made with love (oh – and cinnamon, too, if you want).
And let’s not forget about the fact that canning applesauce is a fun activity for the whole family. You can get everyone involved in picking the apples, cooking them down into sauce, and filling up the jars. It’s a great way to spend time together and create delicious memories.
What Are the Best Apples for Canning?
Let’s be honest – there aren’t any bad apples for canning. You can make canned applesauce with any type of apples you happen to have on hand.
However, there are a few all-stars that tend to rise to the top.:
- McIntosh: McIntosh apples are a popular choice for applesauce due to their soft texture and sweet-tart flavor. They break down easily when cooked, resulting in a smooth and creamy applesauce.
- Jonathan: Jonathan apples are known for their slightly tangy taste and firm texture. They hold their shape well when cooked, making them a good choice for chunkier applesauce.
- Gala: Gala apples are sweet and aromatic, adding a pleasant flavor to applesauce. They cook down into a smooth sauce with a hint of natural sweetness.
- Golden Delicious: Golden Delicious apples are mild and sweet, perfect for creating a delicate and golden-colored applesauce. They have a tender texture that cooks down easily.
- Fuji: Fuji apples are crisp and juicy, with a sweet and refreshing taste. When used for applesauce, they yield a flavorful sauce with a hint of citrus notes.
- Cortland: Cortland apples are another excellent option for canning applesauce. They are slightly tart and firm, making them ideal for creating a well-balanced and flavorful sauce.
How to Can Applesauce: Step by Step
Ready to make your own canned applesauce? Here are some simple, step by step instructions.
Ingredients
- 21 lbs of apples
Instructions
1. Begin by preparing your water bath canner. Fill it with water, enough so that it will cover the jars by an inch once the water has started to boil.
2. Put the canner on the stove and turn the burner on too high. Bring the water to a boil, then reduce it to a simmer while you prepare your ingredients.
3. Make sure your jars are washed and sterilized. Keep them hot until you’re ready to fill them – that way, they won’t crack once you put them into the canner. Wash the lids, too.
4. Put another large pot of water on to boil on the stovetop.
5. Wash, peel, core, and cut the apples into small pieces (eighths or tenths is fine, depending on the size of the apple). Put the apples in the hot water and cook them until they’re soft (for about four or five minutes).
6. Put the apples in a food processor (if you have a food mill, you can skip the peeling and coring and just put them through a food mill to remove the skins and seeds instead). Process them until smooth. Alternatively, you can just use a potato masher if you prefer a thicker, chunkier sauce.
7. Put the burner back on high and bring the water in the canner to a boil.
8. With a funnel, ladle the applesauce into jars, leaving half an inch of headspace. Remove air bubbles and wipe the rims of the jars clean to remove any food particles.
9. Put the lids and bands on the jars, then tighten until fingertip-tight.
10. Put the jars in the canner, then add the lid.
11. Process pints for 15 minutes in your water bath canner, or quartz for 20 minutes. Adjust for altitude as needed.
12. After the processing time has ended, remove the jars from the canner. Place them on a towel and leave them, undisturbed, for 12 hours.
13. Check the seals, label, and store your jars.
Can You Pressure Can Applesauce?
One fun fact that a lot of people don’t know about canning applesauce is that you can actually can applesauce in a pressure canner, too.
If you’d like to do this instead of using your water bath canner (the major benefit here being that pressure canning allows you to process more jars at once), you’ll simply add three quarts of water to your pressure canner and set it on a burner too high.
Place the jars in the canner (prepare them exactly as you did in the steps above), then lock the lid. Vent steam for 10 minutes, then add the weight. You’ll process pints for eight minutes and quarts for 10, at 6 lbs of pressure. Again, adjust for altitude as needed.
A Few More Tips for Canning Applesauce
Here are a few more helpful tips to make sure your next canning adventure goes off without a hitch!
Start With the Freshest Apples Possible
If you can, only process apples that are fresh and healthy-looking. Avoid those that are rotten, infested with bugs, or damaged. There’s also some controversy over whether you should can windfall apples, which are those that have been resting on the ground for a day or more.
Personally, drop apples, or windfall apples, tend to be inexpensive and may be a good option for some people who are looking to can on a budget. There generally isn’t a problem with canning these apples as long as you are still on the lookout for damaged pieces (or apples that have been nibbled on by deer or rodents). Just be mindful of these blemishes, and you should be fine!
You Can Use a Food Strainer, Food Processor, or Food Mill to Puree Your Apples
As mentioned earlier, you have a few options for how you choose to puree your apples. You can use a food strainer, food processor (my personal favorite!), or food mill to puree your apples – or you can leave them chunky and simply mash them up with a potato masher.
Your Jars Should Last for Several Years
Once in storage (and properly canned), you should find that your applesauce lasts for at least one to two years in storage. Always check the jars for signs of spoilage before you use them, but rest assured knowing canned applesauce lasts for quite a long time.
Feel Free to Freeze!
Don’t have enough room on your canning shelf to store all that applesauce? This recipe also works great for freezing! Just make sure you leave enough space in the jars for freezing and thawing.
Don’t Worry if the Applesauce Separates
You may find that the applesauce separates a bit when it’s canned. This isn’t anything to worry about. Simply shake or stir the mixture back together when you go to use the jars.
Your Applesauce Can Be Sweetened or Unsweetened
The recipe for canned applesauce above doesn’t call for any sugar, but you’re more than welcome to add granulated sugar or even honey if you choose. The choice is yours!
Feel Free to Add Other Mix-ins (Like Cinnamon or Strawberry Puree)
The beauty of this applesauce recipe for canning is that it’s just about as basic as it gets. That means it serves as an excellent base to get creative with.
Some suggestions? Consider adding honey or sugar after canning, or mix in spices like cinnamon, ginger, nutmeg, cloves, or allspice. Vanilla is another delicious addition! These shouldn’t affect canning safety. You can even add a bit of strawberry or blackberry puree after canning for a delicious and unique treat!
Final Thoughts
As you can see, canning applesauce is just about as easy as it gets – and it doesn’t take much (or many ingredients) to get started.
Follow these tips, and you’ll be savoring homemade applesauce in no time.
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