CANNED APPLESAUCE
Equipment & Tools
2 32-ounce regular- or wide- mouth jars, rings, and lids
Water-boiling canning pot
Rack
Jar lifter
Saucepan
Thermometer
Large bowl
Measuring cups and spoons
Strainer
Apple peeler and corer
Large pot
Blender
Silicone spatula
Ladle
Wide-mouth funnel
Towel or drying rack
Ingredients
Produce:
6 lbs apples
Acidic solution:
13 cups water
3 teaspoons ascorbic acid
Additional:
2 tablespoons lemon juice
¾ teaspoon
Recipe Notes
Canned Applesauce was a pantry staple in our home growing up. I remember exactly where it sat in the cabinet to the left of our toaster. We ate applesauce nearly every day. In hindsight, it makes complete sense that it was a staple because it can be eaten any time of day—breakfast, lunch, or dinner—and it’s accessible to all generations: kids, parents, and grandparents. Now, in our home, we call this “Sullivan’s Spiced Applesauce” because it’s his favorite Wiley recipe.
We peel, core, and slice our pears at Step 06. I recommend using an apple peeler and corer. This is one of my favorite kitchen tools. I use the Johnny Apple Peeler.
Grandma Trudy made very smooth, puréed applesauce, but I love when mine contains texture. If you are more like Grandma Trudy, I recommend using a blender to blend your cooked apples at Step 08 instead of using a potato masher. I use sweet and semi-sweet apples, and I do not add sugar or a sweetening agent. Two of my favorite types of apples to use are Honeycrisp and Jonagold. You, however, can add sugar or a sweetening agent to taste after you’ve added your cinnamon at Step 11 and before you simmer at Step 12.
If you add sugar or a sweetening agent, please note this may slightly increase your final yield. I use ¾ teaspoon of cinnamon. I recommend adding ¼ teaspoon at a time and taste testing after each one. You can then decide to stop at ¼ teaspoon or ½ teaspoon. You can also add a full teaspoon of cinnamon. Lastly, you can add or substitute your favorite spice. Great substitutes or additions include ground allspice or nutmeg.
Step-by-Step Process
Yield: Approximately 2 32-ounce jars
Total steps: 19
Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle.
Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
Prepare your water-boiling canning pot and jars. Fill your canning pot with water. Place your rack inside your canning pot. Do not yet submerge your rack. Place the jars and rings on top of the rack. Submerge the rack, jars, and rings, allowing the jars to completely fill with water. Ensure the water level is ultimately about 1 inch above your jars. Place your lid on your canning pot, and bring to a boil for 5 minutes. This step not only prepares your water-boiling canning pot, or water bath, but it also sterilizes your jars. (Boiling water may harm the sealant on your lids, so sterilize your lids by placing them in a saucepan of 180°-water for 5 minutes.) Once your water-boiling canning pot has boiled for 5 minutes, remove your jars and rings from your canning pot. Remove your lids from your saucepan. They’re going to be hot to the touch, so use your jar lifter to protect your hands. Allow jars, rings, and lids to cool.
Prepare your large bowl of acidic solution. To do this, simply fill your large bowl with water and ascorbic acid: 1 cup of water per ¼ teaspoon of ascorbic acid. In total, I recommend using 12 cups of water and 3 teaspoons of ascorbic acid. The solution prevents your apples from bruising or browning once they are peeled but not yet in your jar submerged in syrup.
Rinse your apples in cool water.
Peel and core your apples, then slice. Refer to Recipes Notes above. Place each peeled, cored, and sliced apple into your bowl of acidic solution. Keep them here until you are ready to boil them.
Transfer your apples to your large pot. Cover them with 1 cup of water. Bring to a low boil. Boil for 1 minute.
Cook your apples. Reduce heat to low to medium, and simmer for 15 minutes. Use your spatula to slowly stir.
Mash your apples using a potato masher.
Add your lemon juice. Once your apples are mashed, add your lemon juice tablespoon by tablespoon. Use your spatula to begin slowly stirring.
Add your cinnamon. As you continue stirring, add your cinnamon ¼ teaspoon by ¼ teaspoon.
Simmer your applesauce on low for an additional 5 minutes.
Transfer your applesauce to your jars. The applesauce will be very hot, so do this carefully. Use your funnel to guide each pour, and use a ladle or a measuring cup to transfer your applesauce. Fill each jar to the lowest part of the jar’s mouth, about ½ inch below the rim.
Remove air bubbles. If you see any bubbles in the jars, use a spatula to guide them out.
Tidy up. Wipe your jars clean, especially the rims, with a warm, damp towel.
Add your lids and rings. Tighten.
Process your pear sauce. Submerge your jars into the water-boiling canning pot. Allow them to boil for 20 minutes. Begin your timer once your water is boiling. Adjust for altitude if needed.
Cool. Carefully remove your jars from the water using a jar lifter, and set them on a towel or drying rack to cool.
Ensure they have sealed. Once cooled, either listen for your jar to “pop,” an audible indication it has sealed, or push the center of the lid to see if it pops up and down. If it doesn’t, it’s sealed! Date your jar, and store for up to a year. If the lid does pop up and down, it did not seal. Simply put that jar in your refrigerator, and enjoy within a month.
