How to Can Homemade Applesauce

Peel the apples and cut them into quarters, removing the core.

Add about 3 tablespoons of lemon juice to the water to prevent the apples from browning while peeling.

Add the peeled and quartered apples to a large pot.

Add 1 cup of water to the bottom of the pot to prevent scorching.

Sprinkle in a good scoop of sugar to help the apples cook down.

Turn the heat to medium and stir occasionally while the apples simmer down for about 25 minutes.

Use a potato masher to mash the apples into a chunky consistency after they have cooked for 25 minutes.

Heat the applesauce until it is almost boiling before canning.

Prepare jars and lids by placing them in hot water (not boiling) to sterilize.

Fill the hot jars with applesauce, leaving a half-inch headspace at the top.

Clean the rim of the jars with a wet cloth before sealing.

Tighten the lids hand tight and place the jars in a water bath canner.

Cover the jars with water, ensuring there is about an inch of water above the lids.

Bring the water to a boil and process the jars for 20 minutes.

Remove the jars from the canner and let them cool, ensuring they seal properly.

Equipment Needed

Spice Level:

Dietary