Easy Canned Applesauce

Homemade canned applesauce in a glass jar, with more jars and apples in the background.

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This easy canned applesauce recipe makes just 4 half-pint jars. With only apples, water, sugar, and cinnamon, it's simple, cozy, and perfect for your pantry or freezer.

Prep Time15

Cook Time30

Processing Time15

Total Time1

Course: All Recipes, canning

Cuisine: American

Servings: half-pint jars

Calories: 65kcal

Author: Jeri Walker

Ingredients

4 pounds apples (peeled, cored, sliced)
¼ cup water
2-4 tablespoons granulated sugar
½-¾ teaspoons ground cinnamon

Instructions

Peel, core, and slice 4 pounds of apples into even pieces. Place them in a large pot with ¼ cup of water. Cover the pot and bring it to a simmer over medium heat. Cook for 20-30 minutes, stirring occasionally, until the apples are very soft and beginning to fall apart.
While the apples are cooking, wash your jars, lids, and bands in hot, soapy water. Rinse well, then keep the jars hot in simmering water, or run them through a dishwasher cycle and leave them in there to keep warm until you're ready to fill them.
Once the apples are tender, mash them with a potato masher for a chunky texture, or use an immersion blender for a smoother sauce. Stir in 2 to 4 tablespoons of sugar and ½ to ¾ teaspoon of cinnamon, adjusting both to your taste. Let the mixture simmer for another 2-3 minutes so the flavors meld together.
Working one jar at a time, ladle the hot applesauce into prepared jars, leaving ½ inch of headspace. Run a spatula or bubble remover around the inside of each jar to release any air bubbles. Wipe the rims clean, place the lids on top, and screw bands on until fingertip-tight.
Place the filled jars into a boiling water bath canner, ensuring they're covered with at least 1-2 inches of water. Once the water returns to a rolling boil, cover the canner with the lid and process the jars for 15 minutes (adjust the time as needed for altitude).
When the processing time is complete, carefully lift the jars out with a jar lifter and set them on a towel placed on the counter to cool, undisturbed, for 12 to 24 hours. Check the seals once the jars have cooled, wipe them down, label them, and store them in a cool, dark place for up to 1 year.

Notes

You can safely reduce or omit the sugar - it's only for taste, not for canning safety.
If your applesauce is too thin, simmer uncovered for a few minutes to thicken before filling jars.
For chunky applesauce, mash with a potato masher; for smooth, use an immersion blender or food mill.
If you don't want to can, the applesauce can also be frozen in containers or freezer bags for up to 6 months.
Properly sealed jars keep up to 1 year in a cool, dark pantry. Once opened, refrigerate and use within 7-10 days.

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