Canning applesauce is a wonderful way to preserve the flavors of autumn, allowing you to enjoy homemade, fresh-tasting applesauce all year round. With just a few simple steps, you can fill your pantry with the comforting taste of fall.

Canning applesauce is a wonderful way to capture the delightful flavors of autumn and enjoy them all year long. With just a few simple steps, you can create the most delicious applesauce, ready to be stored on your pantry shelves, blessing your family with homemade goodness.

While our little acre doesn’t have space for many fruit trees, we’re blessed to live near four amazing apple orchards that keep us supplied with fresh, local apples throughout the fall. One of our favorite homeschool traditions is to visit these orchards, picking apples by the bushel. Then, we bring them home to preserve in all sorts of delightful ways.

Canning applesauce is just the beginning of our fall preserving journey. We also can apple butter, pickled apples, apple jelly, apple pie filling, and apple slices, and we even dehydrate apple slices for a tasty snack.

Choosing the Best Apples for Canning Applesauce

Every apple can be turned into applesauce, but their textures, tastes, and how they respond to heat will differ. The variety you choose largely depends on your personal preferences. Some folks prefer softer apples like McIntosh or Golden Delicious, as they cook down more easily. However, I’ve found that a mix of apple varieties, both sweet and tart, creates a more flavorful applesauce. I often use a combination of tart Granny Smith apples and sweeter Fuji or Gala apples for a richer taste.

How Much Applesauce Does a Bushel of Apples Make?

A bushel of apples weighs about 45 pounds, but the amount of applesauce it yields can vary depending on the apple variety. On average, you can expect around 14 quarts of applesauce from a bushel, but this can fluctuate.

Should You Sweeten Your Applesauce?

Whether to sweeten your applesauce is entirely up to you. You can omit sweeteners altogether, and your applesauce will still be perfectly safe for canning. If you prefer a sweeter taste, especially if you’re using tart apples like Granny Smith, you might want to add some sugar. We used to sweeten our applesauce with maple syrup, but it thinned the sauce too much, so now we use organic granulated sugar or maple sugar.

How to Puree Applesauce

There are several methods to puree applesauce, depending on the texture you prefer:

Food Mill: My go-to tool is a food mill. It takes a bit of effort, but it creates a consistency we love.

Immersion Blender: This method gives you a smooth applesauce without needing extra equipment.

Electric Food Strainer: While I don’t have one, an electric food strainer would make canning applesauce, tomato sauce, and more so much easier.

Potato Masher: If you like chunky applesauce, a potato masher is a great option.

Tips for Canning Applesauce

Peel Before Heating: Unless you’re using a food strainer, I recommend peeling the apples before cooking. While peels add some nutrition, they can create a texture that isn’t ideal for applesauce.

Heat Before Packing: Always heat your applesauce before packing it into jars. This helps prevent siphoning and ensures the applesauce is processed properly.

Remove Air Bubbles: Applesauce tends to trap air, so be sure to remove air bubbles before sealing the jars to ensure proper processing.

Use Lemon Juice: Adding lemon juice brightens the flavor, helps maintain the apples’ color, and ensures the acidity level is safe for canning.

Mix Varieties: Experiment with different apple varieties to create a unique and flavorful applesauce.

Essential Equipment for Canning Applesauce

• Large Stockpot
• Apple Peeler, Slicer, and Corer
• Food Mill
• Boiling Water Canner
• Quart Canning Jars
• Canning Tools Set

Ingredients for Canning Applesauce

Apples: A mix of sweet and tart varieties, such as Gala and Granny Smith, works best.

Lemon Juice: Optional, but helps maintain color and acidity.

Sugar: Optional, but adds balance to the flavors. Organic cane sugar or maple sugar are great choices.

Spices: A blend of cinnamon, nutmeg, allspice, and ginger will make your applesauce taste like a comforting, homemade apple pie.

Best Homemade Applesauce Recipe

Peel, Core, and Slice Apples: If you have an apple peeler, corer, and slicer, this step is easy. Otherwise, use a paring knife.

Heat Apples: Place apples in a large stockpot with just enough water to prevent sticking. Bring to a boil, then simmer until tender (5 to 20 minutes).

Prepare Canner, Jars, and Lids: Wash jars and lids in hot, soapy water. Keep them in simmering water until ready to use.

Puree the Apples: Use a food mill to puree the apples until smooth.

Make the Applesauce: Combine apple puree with spices, sugar, and lemon juice in a large pot. Bring to a boil, then reduce heat and keep it at a gentle boil.

Pack the Jars: Ladle hot applesauce into jars, leaving a ½ inch headspace. Remove air bubbles, wipe rims, and seal.

Process: Place jars in a boiling water bath canner. Process for 20 minutes, then let jars sit for 5 minutes before removing to a towel-lined counter. Let jars sit for 12 to 24 hours, then check seals. Store in a cool, dark place for up to 18 months.

If you try this canning applesauce recipe, I’d love to hear your questions and thoughts in the comments section! Also, feel free to leave a recipe review and tag me on instagram with your creations @therusticelk!

Other Apple Recipes to Try:

• No Churn Apple Pie Ice Cream
• Caramel Apple Cider Float