Canning Goodness: Homemade Applesauce

We can get fresh apples from as far south as North Georgia. While spending time in North Georgia this year,  I took advantage of the opportunity to score a few bushels of apples from the local orchard.

Before departing, I also scored this apple peeler on Amazon.  You have to be prepared when you arrive home with “bleep” load of apples.  You can peel, core and slice apples all day with this nifty gadget.  My husband taking note of the purchase, just shakes his head.  My response is always the same “I could be in the bars” He laughs.

 Since starting our garden I have developed a deep respect and appreciation for preserving foods. 
I am learning how to home preserve foods and I do my best to keep it simple. Making applesauce is a good start, it is easy to prepare and preserve. 
Homemade Applesauce
Recipe from Ball Complete Book of Home Preserving
Makes about eight pint (500 ml) jars or four quart (1 liter) jars

Note:  If you prefer a tart flavor use half tart and half sweet apples when making applesauce and reduce the quantity of sugar as desired.

12-lbs apples, peeled, cored, quartered, treated to prevent browning (note: you can submerge fruit in a 1/4 cup (50 ml) of lemon juice and 4 cups water (1 Liter)

3 cups (750 ml) granulated sugar (optional)
4  (60 ml) tablespoons lemon juice
1. Prepare canner, jars and lids.
2.  In a large stainless steel saucepan, combine apples with just enough water to prevent sticking.  Bring to a boil over medium high-heat.  Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity).  Remove from heat and let cool slightly, about 5 minutes.
3.  Working in batches, transfer apples to a food mill or a food processor fitted with a metal blade and puree until smooth.
4.  Return apple puree to saucepan.  Add sugar, if using, and lemon juice; bring to a boil over medium-high heat, stirring frequently to prevent sticking.  Maintain a gentle boil over low heat while filling jars.
5.  Ladle hot applesauce into hot jars, laving 1/2-inch (1 cm) headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot applesauce.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
6.  Place jars in canner, ensuring they are completely covered with water.  Bring to boil and process both pint (500 ml) and quart (1L) jars for 20 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.
Spiced Applesauce: In step 4, add 4 teaspoons (20 ml) ground spices, such as cinnamon, nutmeg or allspice, to the sauce with the sugar and lemon juice.
Chunky Applesauce: In step 4, coarsely crush half of the cooked apples and puree the remainder.  Combine before adding the sugar.

28 thoughts on “Canning Goodness: Homemade Applesauce

  1. We love applesauce at our house. I put by between 100 and 200 pints every year and we use every single one before apple time rolls around again. It's so good on its own, and great for use in recipes. We leave the peels on our apples when making sauce, though, because it provides extra nutrition. We cut up our apples, discarding only the smallest portion of the core, cook them with just enough water to keep them from sticking to the bottom of the pan, then puree the cooked apples in the blender. The result is a darker coloured, more opaque sauce but it still has wonderful flavour.


  2. Mmmmm, I love fresh homemade apple sauce. My neighbors always bring me bushles of apples fresh off the trees when the come from NY to Florida for the winter. Hope you had a wonderful Thanksgiving 🙂


  3. I make homemade applesauce too. I love to can and have a garden. It's something I look forward to each summer 🙂 I have many apple trees too, so I'm always looking for things to do with apples.


  4. I love your answer…about being at the bar; must remember that one Velva. I have been looking at that gadget and you love it right? Peeling those apples for the applesauce is a chore.Rita


  5. I love that first pic! Applesauce was and still is my favorite thing to eat and it is for my boys to. i love making my own but haven't in a few months- this got me thinking I need to do it. Would love to try your recipe. Hope you had a great thanksgiving


  6. Velva, homemade applesauce is the best. The, Best! I love it and it brings back memories of our apple trees in the yard when I was a kid. Your batch looks exceptionally tasty! Thanks for your lovely comment about my fun Saturday and Thanksgiving.


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