If you're wondering how to can applesauce, look no further. This easy applesauce recipe only takes three to four ingredients depending on if you want to add a hint of spice, and you can make a big batch in just one afternoon. It's the perfect way to transform a bounty of freshly-picked apples into a treat you can enjoy year-round. We've also included several variations for flavored applesauce like maple, honey, ginger, and brown butter, for a unique twist you're sure to love.
If you'd like to freeze applesauce instead of can it, we've got a tip for that as well. So don't just sit there—get canning!
What Are the Best Apples for Applesauce?
While the best apples for baking are typically firm apples that will hold their shape, you want just about the opposite when making applesauce. Apples that will cook down easily and mash to a smooth consistency are ideal for this application. You'll also want to start with apples that are more tart than sweet. As they cook, their natural sugars will deepen in flavor, and the additional sugar added into the mix can help create the perfect balance.
If you're heading out for some apple picking this season, note that you don't have to settle for one type. A mix of different apples can create complexity and depth in the applesauce. We recommend tart-sweet apples like Granny Smith, Jonathan, McIntosh, Cortland, Rome, Pink Lady, Empire, Braeburn, Northern Spy, or really any apple you find that you think is delicious.
Ways to Use Canned Applesauce
If you have an abundance of applesauce on hand, you don't just need to enjoy it straight from the jar (although that's pretty delicious).
- Topping: Spoon applesauce over oatmeal or cottage cheese, or layer into fall-inspired yogurt parfaits for a fruit-forward breakfast.
- Sauce: Serve with pork, chicken, or as a traditional topping for potato latkes.
- Baked goods: Bake applesauce into muffins, quick breads, cakes, and cookies for additional moisture or to replace some of the sugar or fat in the recipe.
- Snack: Serve with rice cakes, whole grain crackers, or graham crackers for a lovely afternoon treat for all ages.
Ingredients
-
8 lbs. tart cooking apples (about 24 medium)
-
2 cups water
-
10-in. stick cinnamon (optional)
-
¾ - 1 ¼ cup granulated sugar
Directions
-
Core and quarter apples.
-
In an 8- to 10-quart heavy pot combine apples, the water, and, if desired, stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until apples are very tender, stirring often.
-
Remove and discard cinnamon, if used. Press apples through a food mill or sieve.
-
Return pulp to pot. Stir in enough of the sugar to sweeten as desired. If necessary, stir in an additional 1/2 to 1 cup water to make desired consistency. Bring to boiling, stirring constantly.
-
Ladle hot applesauce into hot, sterilized pint or quart canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
-
Process filled jars in a boiling-water canner for 15 minutes for pints or 20 minutes for quarts (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
How To Store Canned Applesauce
Store sealed jars for up to one year in a cool, dark place. Once opened, the applesauce will last about one to two weeks in the refrigerator, but we doubt it will take you that long to fly through it. If you opt to store your applesauce frozen in freezer-safe containers, prepare as directed through Step 2. Place pot of applesauce in a sink filled with ice water; stir mixture to cool. Ladle into wide-mouth freezer containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 8 months.
Canned Applesauce Recipe Variations
To change up this applesauce recipe to suit your tastes, consider these variation ideas:
- Spice: Add cardamom, nutmeg, clove, ginger, apple pie spice, or allspice for a spiced warmth.
- Aromatics: Add vanilla bean pods while cooking to infuse with vanilla flavor, or herbs like rosemary or thyme.
- Citrus: Add lemon or orange peel or a splash of lemon juice at the end of cooking for a citrusy brightness.
- Sweetener: For a hint of molasses, light brown sugar can be used in the place of granulated sugar, or substitute part of the sugar with maple syrup for a maple-infused treat.
- Fruits: Substitute part of the apples with whole cranberries, pears, figs, cherries, strawberries, or other favorite fruits for additional color and flavor.
- Calvados-Cranberry: Prepare as directed, except stir in 1 cup Calvados (or other apple brandy) and 1 cup dried cranberries or golden raisins with the sugar.
- Browned Butter-Sage: In a small saucepan heat 1 cup butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. Prepare applesauce as directed, except do not add the cinnamon and stir the browned butter and 1/2 cup snipped fresh sage in with the sugar.
- Ginger-Honey: Prepare as directed, except substitute honey for the sugar. Stir in 1 cup finely chopped crystallized ginger before ladling into jars.
- Maple Applesauce: Prepare as directed, except substitute pure maple syrup for the sugar.
Frequently Asked Questions
-
Do you need to add lemon juice when canning applesauce?
While it isn't necessary if using tart apples, you can add lemon juice to applesauce before canning to brighten the flavor, prevent browning, and help acidify the mixture before canning.
-
How do you keep applesauce from turning brown when canning?
Adding a splash of lemon juice or spice to mask any browning in the applesauce can help solve the problem of browning. Working quickly can also prevent oxidation.
-
Is it better to freeze or can applesauce?
If you're limited on freezer space, canning is a great option for long term storage. If you're short on time, freezing eliminates the need for the process of canning.
Nutrition Facts (per serving)
| 124 | Calories |
| 0g | Fat |
| 30g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 124.2 | |
| % Daily Value * | |
| Total Fat 0.3g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2.3mg | 0% |
| Total Carbohydrate 30.1g | 11% |
| Dietary Fiber 4.1g | 15% |
| Total Sugars 24.2g | |
| Protein 0.6g | 1% |
| Vitamin D 0mcg | 0% |
| Vitamin C 0mg | 0% |
| Calcium 9.5mg | 1% |
| Iron 0.2mg | 1% |
| Potassium 173.7mg | 4% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0g | |
| Arginine 0g | |
| Ash 0.4g | |
| Aspartic acid 0g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 4.9mg | |
| Copper, Cu 0mg | |
| Cystine 0g | |
| Energy 518.7kJ | |
| Fluoride, F 14mcg | |
| Folate, total 4.3mcg | |
| Glutamic acid 0g | |
| Glycine 0g | |
| Histidine 0g | |
| Isoleucine 0g | |
| Leucine 0g | |
| Lysine 0g | |
| Methionine 0g | |
| Magnesium, Mg 7.5mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.2mg | |
| Phosphorus, P 17.4mg | |
| Pantothenic acid 0.1mg | |
| Phenylalanine 0g | |
| Phytosterols 0mg | |
| Proline 0g | |
| Retinol 0mcg | |
| Selenium, Se 0.2mcg | |
| Serine 0g | |
| Starch 0.1g | |
| Theobromine 0mg | |
| Threonine 0g | |
| Vitamin E (alpha-tocopherol) 0.3mg | |
| Tryptophan 0g | |
| Tyrosine 0g | |
| Valine 0g | |
| Vitamin A, IU 144.5IU | |
| Vitamin A, RAE 7.2mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 4.7mcg | |
| Water 142.8g | |
| Zinc, Zn 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
