Homemade Applesauce Canning Recipe

If you’re looking to start stocking your shelves with staples, some of the easiest and healthiest ways to do that is to start canning your own food at home. While canning might seem that is something that our grandparents did, but it’s extremely easy and the recipes are usually pretty basic!

Applesauce is one of those incredibly easy things to make at home. It’s simple, apple, sugar, water and boom – just like that it’s done! But by making it yourself, you’re not only controlling what’s going in it – but the flavors you love. Do you prefer Granny Smith? How about Red Delicious? You can combine your favorite flavors and even add in your favorite things like cinnamon and have it waiting on the shelf for you!

Why does my applesauce look green? I used Ball Heritage Green Vintage style jars – because why not? I promise the apple sauce inside is really that delicious golden color you’re expecting!

Ingredients

• 12 lbs apples, peeled, cored, sliced
• Water
• 3 cups Sugar *Optional, You can also use honey, agave or coconut sugar for a fun twist
• 4 Tbsp lemon juice + additional

Directions

1. Carefully peel, slice and core your apples. You can do this by hand, but it’s really easy if you have a peeler/slicer. Throw your apple slices into a bowl with some cold water with a little bit of lemon juice
2. Once all of your apples are ready, drain from their water bath and put in a large non-stick metal pot. Add in just enough water so they wont stick to the bottom. Cook over medium heat for 5-20 minutes until your apples are soft.
3. Either use your blender and puree your softened apples in batches until it is done or use an immersion blender to make a smooth consistency.
4. Add in your sugar and lemon juice and bring to a low boil.
5. Spoon into your prepared jars leaving 1/2 inch head space and process as instructed below!

Canning Instructions: 

1. Place 8 clean pint jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
2. Prepare 8 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
3. Prepare your ingredients according to the directions above.
4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Put your ingredients in your jars. into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
6. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 20 minutes.
7. After the jars have processed for 20 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!