Canned Homemade Applesauce

Canned Homemade Applesauce

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Canned homemade applesauce made from fresh apples, sugar, and cinnamon, is cooked to perfection and preserved using a water bath canning method for long-lasting enjoyment.

Your Key Ingredient to Food Preservation:

NESCO 17 Quart Manual Pressure Canner

NESCO 6-Piece Canning Kit

Ingredients:

  • 12 apples, washed, peeled, cored (mix of sweet and tart, e.g. 2-3 parts Honeycrisp or Gala to 1 part Granny Smith)
  • 0.5 cups water
  • 1 tablespoons sugar, optional, up to 1/8 cup per quart of finished sauce
  • 0.5 teaspoons ground cinnamon, optional

Directions:

  1. Prep jars: Wash pint or quart jars and keep hot in simmering water until ready to use (do not boil). Wash lids in warm soapy water.
  2. Prep the apples: Wash, peel, core, and cut 12 apples, washed, peeled, cored (mix of sweet and tart, e.g. 2-3 parts Honeycrisp or Gala to 1 part Granny Smith)into slices or chunks. If desired, hold slices in water with a little ascorbic acid to prevent browning, then drain.
  3. Cook the apples: Place the drained apple slices in a large pot with 5 cups water. Heat, stirring occasionally to prevent burning, until the apples are tender.
  4. Sieve or mash: Press the cooked apples through a sieve or food mill for a smooth sauce, or mash with a potato masher for a chunkier texture.
  5. Sweeten and season (optional): If desired, stir in 1 tablespoons sugar, optional, up to 1/8 cup per quart of finished sauce and 5 teaspoons ground cinnamon, optional, adjusting to taste. Sauce can also be packed with no sugar at all.
  6. Reheat sauce: Return the sauce to a boil.
  7. Fill the jars: Ladle the hot sauce into jars, leaving 1/2 inch headspace. Wipe jar rims clean, then add lids and bands fingertip-tight.
  8. Load the canner: Place jars in the boiling water canner as they’re filled, keeping them upright.
  9. Bring to a boil: Water must cover jars by 1-2 inches. Adjust heat to medium-high, cover the canner, and bring the water to a rolling boil.
  10. Process the jars: Process pints for 15 minutes or quarts for 20 minutes at 0-1,000 ft, adjusting for altitude per the notes below.
  11. Cool in the canner: Turn off heat and remove the canner lid. Let jars cool 5 minutes in the water before removing.
  12. Remove and cool: Remove jars with a jar lifter and place on a towel; do not retighten bands if loose. Let cool undisturbed 12-24 hours.
  13. Check seals and store: Once cooled, check that lids are sealed (no flex when pressed). Store sealed jars in a cool, dark place; refrigerate any unsealed jars and use within a week.

Canning method: Boiling water bath — Pints 15 min / Quarts 20 min at 0-1,000 ft; 20/25 min at 1,001-3,000 ft; 20/30 min at 3,001-6,000 ft; 25/35 min above 6,000 ft.

Recipe adapted from NCHFP (National Center for Home Food Preservation) — Applesauce