Nutritious, versatile, and delicious homemade apple goodness.
This applesauce is a delightful and nutritious treat. It’s rich in fiber, vitamins, and antioxidants, making it a healthy addition to your diet. The natural sweetness of applesauce satisfies your sweet tooth without added sugars, especially if you make it at home. It’s versatile, serving as a snack, a side dish, or an ingredient in baking. Applesauce is also easy to digest, making it suitable for all ages. Preserving apples as applesauce allows you to enjoy the fresh taste of apples year-round, reducing food waste and ensuring you always have a delicious, wholesome option on hand, Canning apple sauce extends shelf life and ensures you can enjoy the benefits year-round. It also reduces food waste and allows you to savor the flavors of the season long after the harvest. Plus, homemade sauces often taste better and are free from artificial additives, making them a healthier choice.
Ingredients
- 8 lbs. apples (such as Granny Smith, Jonathan, or McIntosh)
- 2 cups water
- ¾ – 1 ¼ cups granulated sugar (optional, adjust to taste)
- 1 stick cinnamon (optional)
Directions
- Prepare the Apples
- Wash, core, and quarter the apples. You can peel them if you prefer a smoother applesauce, but it’s not necessary.
- Cook the Apples
- In a large pot, combine the apples and water. Add the cinnamon stick if using.
- Bring to a boil, then reduce heat and simmer, covered, for 25-35 minutes, stirring occasionally, until the apples are very tender.
- Puree the Apples
- Remove the cinnamon stick. Use an immersion blender, food mill, or regular blender to puree the apples to your desired consistency.
- Sweeten the Applesauce
- Add sugar to taste, if desired. Stir well to combine.
Canning Instructions
Supplies
- Canning jars, lids, and bands
- Water bath canner
- Jar lifter and funnel
- Clean towels
Steps
- Sterilize the Jars
- Wash jars, lids, and bands in hot, soapy water. Rinse well.
- Sterilize jars by boiling them in water for 10 minutes. Keep them hot until ready to use. (I turn my oven on lowest setting and put the sterilized jars and lids on a clean dish towel on a clean roasting pan to stay warm, while I work through the canning process.)
- Fill the Jars
- Ladle the hot applesauce into the hot, sterilized jars, leaving about ½ inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place the lids on the jars and screw on the bands until fingertip tight.
- Process the Jars
- Place the filled jars in the water bath canner, ensuring they are covered by at least 1 inch of water.
- Bring to a boil and process for 20 minutes (adjust time for altitude if necessary).
- Remove the jars using a jar lifter and place them on a towel to cool. Do not disturb for 12-24 hours.
- Check the Seals
- After the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed.
- Store sealed jars in a cool, dark place. Any unsealed jars should be refrigerated and used within a week.
Note: This apple sauce also freezes well.