Making and Canning Homemade Applesauce
We add a little a little nutmeg and cinnamon to this applesauce recipe for canning.

Remember to follow food safety instructions and select blemish free fruit. We always prefer
organic fruit without pesticides. We add lemon juice to most recipes to help
protect the color.
Apples

weights are always approximated..
 Pint

1-1/2 lbs
 Quart

3 lbs
Sugar
 2 tablespoons
 1/4 cup
Lemon Juice
 1 tablespoon
 2 tablespoons
Waterbath Processing
 15 minutes
 20 minutes
  1. Calculate total ingredients desired using our conversion chart.
  2. Peel, quarter and remove the seeds, then coarsely dice apples.
  3. Place all ingredients into covered pot and bring to a simmer, stirring occasionally.
  4. Simmer 15 to 20 minutes until soft.
  5. Mash fruit, or blend until it reaches desired thickness.
  6. Canning using hot pack method with 1/2” of headspace.
  7. Processing with a Water Bath 25 minutes for pints, or 30 minutes for quarts, at 212
    degrees.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  10. Labeling and Storing
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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Video 2:
Canning Fruit in
Syrup or as a Pie
Filling
Video 1:
Making and Canning
Jam and Infused Fruit
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