There’s just something special about homemade applesauce. Maybe it’s the smell of apples simmering on the stove, the warm cinnamon filling the kitchen, or the satisfaction of opening a jar months later and tasting a little bit of fall. Whatever it is, homemade applesauce is one of those simple recipes that makes preserving food at home feel completely worthwhile.
Why Homemade Applesauce Is So Much Better
If you’ve only ever had applesauce from the grocery store, homemade applesauce is a treat. You can control the sweetness, the spices, and the texture, making it exactly the way your family likes it.
Want it smooth and silky? Blend it until creamy. Prefer a little texture? Leave some of the apples slightly chunky. You can even adjust the cinnamon to your liking.
And there’s something especially satisfying about knowing exactly what went into every jar.
A Delicious Way to Preserve Apple Season
One of my favorite things about making a big batch is that you can enjoy some right away while putting the rest into jars for later.
There’s nothing quite like having a shelf stocked with homemade food that you prepared during apple season. When the weather turns cold and you open a jar of applesauce, you get a little reminder of those crisp autumn days when the apples were fresh and plentiful.
More Than Just a Snack
Applesauce is incredibly versatile. Of course, it makes a delicious snack all by itself, but there are plenty of other ways to enjoy it.
It makes a wonderful side dish with pork, can be packed into lunches, and works beautifully in baking. It’s also an easy option when you want something sweet and comforting without reaching for a packaged dessert.
Fill Your Pantry With Homemade Goodness
Canning homemade applesauce is a wonderful way to preserve an abundance of apples and stretch your harvest throughout the year. Instead of letting extra apples go to waste, turn them into something your family can enjoy for months to come.
The best part? You don’t need anything fancy to make delicious applesauce. A large pot, apples, a few simple ingredients, and your canning supplies are all you need to get started.
Skip the Store-Bought Jar!
So the next time you find yourself with a basket full of apples, skip the store-bought jars and make your own.
Homemade applesauce is simple, comforting, and tastes like something made with a little extra love. And once you’ve tasted a spoonful of warm, homemade applesauce, you may never look at a jar of store-bought applesauce quite the same way again!
Homemade Applesauce for Canning
There is nothing quite like a jar of homemade applesauce. This simple recipe is a wonderful way to use up a big harvest of apples and fill your pantry with jars of delicious applesauce to enjoy all year long.
Ingredients
- Fresh apples
- Water, as needed
- Ground cinnamon, to taste
- Other apple-pie spices, to taste
- Sugar, optional, to taste
Instructions
1. Prepare the Apples
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Wash, peel, core, and slice your apples. If you're working with a large quantity, you can prepare the apples in batches to make the process more manageable.
2. Cook the Apples
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Place the sliced apples into large pots on the stove. Add a small amount of water to the bottom of each pot to keep the apples from sticking while they begin to cook. The apples will release quite a bit of their own juice as they soften.
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For an 8- to 10-quart pot, the USDA's tested applesauce recipe calls for about ½ cup of water. Cook the apples, stirring occasionally, until they are completely tender and can easily be mashed.
3. Mash Until Smooth
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For a small batch, you can leave the cooked apples right in the pot. If you're making a large batch, transfer the cooked apples to a large crockpot or roasting pan.
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Mash the cooked apples until they reach your desired consistency.
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For a really smooth applesauce, use an immersion blender to blend the apples. This also makes it easy to thoroughly mix in your cinnamon and other spices.
4. Add Cinnamon and Spices
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Add ground cinnamon to taste. You can also add other warm spices if you like, such as a small amount of nutmeg.
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If you prefer sweeter applesauce, sugar can be added to taste. The USDA's tested applesauce recipe does not require sugar, so it is completely optional.
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Taste your applesauce and adjust the cinnamon and sweetness until it's just right.
Recipe Notes
How to Can Homemade Applesauce
If you’re making a large batch, canning is a great way to preserve your applesauce for later.
Prepare your boiling-water canner according to the manufacturer’s directions. Wash your canning jars and keep them hot until you’re ready to fill them. For a process of 10 minutes or longer, jars do not need to be separately sterilized, but keeping them hot helps prevent thermal shock when filling.
Ladle the hot applesauce into hot jars, leaving ½ inch of headspace. Remove any trapped air bubbles, wipe the jar rims clean, and place the lids and screw bands on according to the lid manufacturer’s directions.
Place the filled jars into the boiling-water canner and process according to your elevation.
Water-Bath Processing Times
| Jar Size | 0–1,000 ft | 1,001–3,000 ft | 3,001–6,000 ft | Above 6,000 ft |
|---|---|---|---|---|
| Pints | 15 minutes | 20 minutes | 20 minutes | 25 minutes |
| Quarts | 20 minutes | 25 minutes | 30 minutes | 35 minutes |
These are the current USDA/National Center for Home Food Preservation processing times for hot-packed applesauce.
When the processing time is complete, carefully remove the jars and allow them to cool undisturbed at room temperature. Check the seals once the jars have cooled.
Canning note: For food-safety purposes, use tested canning recipes and follow the specified processing times and elevation adjustments rather than shortening the processing time.
