How to Make and Can Homemade Applesauce

sugar

🥗Healthier: honey

💰Cheaper: maple syrup

Honey adds sweetness with fewer calories.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: pumpkin pie spice

Nutmeg provides a warm flavor similar to cinnamon.

Clean the apples by pouring boiling water over them and letting them soak for 10-20 seconds to remove the wax coating.

Cut the apples into sixths, leaving the peels and cores on.

Place the apples into a large pot and add enough water to barely cover them.

Bring the pot to a boil, stirring occasionally to prevent sticking.

Cook the apples until they are soft, testing with a fork (4-5 minutes for sweet apples, up to 20 minutes for tart apples).

Drain the apples, saving the liquid if desired.

Process the apples in a food mill to separate the sauce from the skins and seeds.

If not using a food mill, peel and core the apples before cooking and blend in a food processor until smooth.

Prepare canning jars by washing, rinsing, and sterilizing them in boiling water with vinegar for 10 minutes.

Simmer the lids and rings in another pot of water until ready to use.

Bring the applesauce to a boil over medium-high heat, stirring constantly.

Add lemon juice to ensure proper acidity for canning; add sugar to taste if desired (none added in this video).

Turn off the heat and fill the sterilized jars with applesauce using a canning funnel, leaving a half-inch headspace.

Wipe the rim of each jar with a moist paper towel to ensure a clean seal.

Place a hot lid on each jar and screw on a hot ring until fingertight (not too tight).

Return the jars to the canner and bring the water to a full rolling boil.

Process the jars for 20 minutes, regardless of size (half pint, pint, or quart).

After processing, turn off the heat and let the jars sit undisturbed for 5 minutes.

Remove the jars and place them on a towel on the counter, leaving them undisturbed for at least 24 hours.

Check the seals by pressing the button in the center of each lid; it should be down if sealed.

Label and date the jars; store them in the pantry for up to a year; unsealed jars can be refrigerated and eaten within a week or two.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary