Canning Applesauce

by Merissa on August 17, 2010

in Canning and Preserving

My mom had a bunch of apples left on her tree this year after she was done with them so she said I could have them to make some applesauce. I've never tried canning applesauce on my own before so I asked for her recipe. My original goal was to make applesauce to use in place of sugar in some recipes but after trying it yesterday I know I'll be making more and not for cooking.... Here is my moms recipe. As with many recipes I post the amounts are up to you depending on the flavor you want.
Wash the apples well and then boil in a large stockpot for around 30 - 45 minutes or until apples become soft and squishy. Drain water and then run the apples through a Chinois Strainer or something similar to remove all the outsides, seeds, ect.
Add brown sugar and vanilla extract to taste. How much you add is up to you. I think I had around 5-6 cups of pureed apples and I added about 1 cup of brown sugar and several tablespoons of vanilla. We really liked the vanilla flavor in it.
Put into any size jars you wish. My mom suggested I put them in jelly jars because they are 1 cup and the perfect recipe size. Process in a hot water bather for 15 minutes. remove and let cool and seal.
This applesauce is YUM and an easy way to use those tiny apples you can get from your own trees or maybe friends and neighbors trees. Enjoy!

What's next? Let's try Canning Peaches!


Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Please check with your local extension office for any changes on times/temps/high altitude.
Have you ever tried canning applesauce?
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5:00 pm

{ 21 comments… read them below or add one }

1 Trena Naccarato August 15, 2012 at 2:45 pm

In what recipes to you use this instead of sugar? I would love to replace the sugar in some of my recipes with this! Thanks for sharing.


2 Merissa August 15, 2012 at 3:00 pm

Use brown sugar? Or turbinado? I use turbinado sugar in everything that white sugar would be in.


3 Barbara G Dowdy August 31, 2012 at 3:45 pm

I will be having to do this real soon too!!


4 Terri Scott August 31, 2012 at 3:46 pm

when should apples be picked?


5 Phoebe Hendricks August 31, 2012 at 3:48 pm

You and I had the same idea today! Hope you don’t end up with a mess like mine, though! 🙂


6 Little House on the Prairie Living August 31, 2012 at 3:50 pm

Terri, when they are so ripe they are falling off the trees!


7 Nadine Farr Krause August 31, 2012 at 3:58 pm

I so wish we could grow apples like that here.


8 Jennifer Kirk Crawford August 31, 2012 at 4:02 pm

I’ve always frozen applesauce, how is the canned? I do love to eat frozen homemade applesauce though, almost as good as ice cream 🙂


9 Little House on the Prairie Living August 31, 2012 at 4:04 pm

Jennifer, it’s similar to the store bought applesauce texture but with a fresher taste!


10 Alicia Bayer August 31, 2012 at 4:06 pm

We’ve already made dozens of gallon jars full this year. Our neighbor asked us to keep her yard picked up from her apple tree and hers fruits very early. We’ll be making up lots more soon from some other friends with more apples than they want. I love applesauce season!


11 Amy Gramelspacher August 31, 2012 at 4:10 pm

I canned applesauce last year (not time yet here) but I didn’t add any sugar or anything. They taste good just like they are!


12 Analisa Lopez August 31, 2012 at 4:17 pm

cant wait for apple season here! where on earth do you get all your jars? I havent been able to find any on craigslist or yard sales and am going to go broke buying them?!


13 Cheryl Caetano August 31, 2012 at 4:20 pm

I’m canning Apple Butter using apples from our trees! Next it’ll be applesauce and I want to try your recipe!


14 Leisa August 31, 2012 at 4:52 pm

I core the apples by hand, which yes, does take a bit longer, but then leave the peals on and puree everything and can’t even tell the difference. Sooooo much of the nutrients of food is in the peal that we usually throw away.

Would also be curious as to which recipes you substitute applesauce for the sugar as well.


15 Kendra Paulton August 31, 2012 at 4:58 pm

Our apple trees didn’t produce anything this year – I think they got confused with the weather this spring! IF you hear of any good apple deals, do let me know!


16 Little House on the Prairie Living August 31, 2012 at 5:00 pm

Analisa, I’ve collected them over the last couple years. Every single time I find a jar for $0.33 each or less I buy it.


17 Misty Long August 31, 2012 at 7:56 pm

I did that earlier!


18 Suzy Howell October 23, 2014 at 1:09 pm

I just made applesauce for 2 days in a row. It is very easy to make. Most people use different apples then what I use. I use Red Delicious apples. They are already sweet so you don’t have to use much sugar at all. I take 12 large apples, peel and core them. Cook them with about 1/4 cup of water. Just enough water to keep it from sticking. Cook them over medium high heat until they are soft. About 20 minutes. Put in food processor till they look like applesauce. Return to pot. Stir in 1cup of sugar or less if already sweet enough. Some times I don’t add any sugar. Put in pint jars and water bath process for 20 minutes.


19 Gretchen December 29, 2014 at 9:22 pm

I have read before that you cannot can pumpkin. Is this true? I wanted to make a pumpkin applesauce, but didn’t know if that was safe or not?


20 Merissa December 30, 2014 at 7:29 am

Pumpkin is very thick and they say that it cannot be properly pressurized because of it’s thickness. I’m not sure about mixing it with applesauce, you could always ask your local extension office.


21 Ruth Martin October 8, 2016 at 4:07 pm

This is the best applesauce ever and we never need to add sugar to it. A number of people have asked me how to make it so I take that as an agreement.

We live in Michigan and have just canned applesauce (Oct 8). Start by purchasing equal amounts of 3 apples – Jona Gold, Courtland and Ida Red. Wash and cut in half. Put equal amounts of each kind of apple (I use 5 apples of each kind) in cooker with water and cook until soft. When soft run all 15 through a Victoria Strainer (or another brand strainer) and stir to mix together. Put applesauce in hot sterilized cans, wipe top of jar clean, top with hot lids, (now also add rings and tighten down), then put in your water bath canner. Can for 20 minutes for pints and 25 minutes for quarts in rolling boiling water. Remove from canner and put on your counter top until cool. Date the lids and you can store. We have never added sugar as it wasn’t needed.


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