Canning Apples and Applesauce

Can apples or make applesauce and can it for future use in your kitchen.

The taste of apples should never be limited to the late summer or early fall. Use the Basics of Canning Fruit to can apples to ensure you have their flavor all year round.

Always use fresh fruit that is not over ripe. Also be sure there are no bruises or insect damage to any fruit you use when canning sliced apples. Apples should be peeled and sliced to be canned. The fruit will have a tendency to brown once peeled and sliced if left out too long so make sure to place ¾ cup lemon juice in 1 gallon of water nearby. Slice into this mixture and when you are completely done, drain and dab dry with a paper towel before proceeding. This will ensure your apples continue to stay white.

Preparing and Processing Apples

  1. Place apples in a large pan.
  2. Add 1 pint of syrup per every pound of apples you have used. Boil for 5 minutes stirring occasionally.
  3. Fill quart jars with apple mixture leaving a ½” headspace at the top of the jar.
  4. Wipe jars and top with lids and rims.
  5. Place in a water bath canner on top of a rack and process 20 minutes.
  6. If you live in a high altitude area you will have to add more time to the processing. Increments of time are given for altitudes of 0 to 1000 feet. Add 5 minutes in altitudes of 1001 to 3000 feet, 10 minutes for altitudes of 3001 to 6000 feet and 15 minutes for altitudes of 6001 to 9000 feet.
  7. Remove with a jar lift and place on clean towels to cool.
  8. Cooling and sealing takes approximately 12 to 24 hours so do not move until after this time has elapsed.

Preparing Applesauce

  1. Wash, peel and core apples.
  2. Slice into the lemon juice water solution explained above.
  3. When finished drain apples and dab with a paper towel.
  4. Place in a large saucepan. Add ½ cup water per 4 cups of slices.
  5. Bring to a boil and cook until tender when pierced with a fork anywhere from 5 to 20 minutes.
  6. This will depend on the type of apple used as some are denser than others.
  7. Place in a food mill or sieve and grind through or you can just leave the applesauce chunky if you desire.
  8. If you want sweetened apple sauce add about 1/8 cup sugar per quart of sauce.
  9. Place sauce back in a pan and heat until simmering.
  10. Pack hot into either pint or quart jars leaving ½” head space.
  11. Place lids on and screw on rims until tight.
  12. Place in a water bath canner on a rack and process pints for 15 minutes and quarts for 20 minutes. This is for altitudes of 0 to 1000 feet. Add five minutes as per in the instructions for Apple slices for other altitudes.
  13. Remove jars with a jar lift and place on clean towels to cool. Cooling and sealing takes the same amount of time as it does for apple slices.
After 24 hours you can check to make sure your lids sealed. Place finger on the lid and press down. If it is firm and doesn’t move much it is sealed. If it presses down or pops it did not. You can redo the whole process with another lid after 24 hours is up but don’t wait any longer than 24 hours to re-process.

Canning apples and applesauce will allow you to have the fruits of your labor all year round. Don't forget to try and can other fruits too.

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