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I have several applesauce recipes depending on my level of laziness or how many apples I have used. I use this recipe when I don’t have tons and tons to process it’s yummy and easy. Canning applesauce is great for the beginning canner.
Is canning applesauce cheaper or more expensive than store bought?
I will say the frugal side of me must warn you unless you get the apples free or nearly free, the price is the same or slightly more than buying a jar with a coupon. However homemade tastes so much better than store bought it’s worth it!
When I’m canning things like my pumpkin butter or Making and Canning Strawberry Jam I like to use a wide mouth funnel to get everything in the jar and not all over the counter. You can check out all of my tips for canning in Canning 101 How to Start Canning and Save Money.
Peel, core and quarter apples.
You will need 3 to 3-1/2 pounds per quart of applesauce.
Place in a large saucepot.
Cook apples with just enough water so they don’t stick.
Cook over medium heat until soft.
Puree in food processor or food mill until smooth.
Return to pan and bring to a boil.
You may add sugar if desired.
Taste to see how sweet the apples are.
You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
Remove air bubbles and adjust two-piece caps.
Process pints and quarts for 20 minutes in a boiling water canner.
If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
Prep time is an estimate as it depends on how many quarts of sauce you are preparing.
For more great canning recipes check out my Canning Board on Pinterest!
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