Homemade applesauce is super yummy and very easy to make. You can make it chunky or smooth and spiced or natural. Although canning it will keep it longer, you can always make small batches to keep in the fridge and eat right away!

I didn’t use an exact amount of apples. As these were picked from my in-laws trees, I had to cut away some of the rotten spots, so I didn’t use the whole apple. You also don’t need an exact amount for natural applesauce – just cook, puree and can the amount you have.

For the sweetened and spiced applesauce, I used 6-cups of pureed apples. To that, I added 1/3 cup brown sugar and 1-2 teaspoons cinnamon. You can add other spices and more or less sugar depending on the taste you’re after.

Equipment:

8 qt. pan for jam
Smaller pan for lids
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
Mason jars
Funnel
Jar-lifting tongs
Ladle

Buy equipment you need here:
Waterbath Canner Starter Set – http://amzn.to/1veExnU
Apple Corer – http://amzn.to/11OM0xT
Apple Peeler – http://amzn.to/1w0JXVw
All-in-one Apple corer, peeler, and slicer – http://amzn.to/1rUQQRb
Cuisinart Food Processor – http://amzn.to/1vhUMk2
Half Pint Jars – http://amzn.to/1tGft3L

– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– ladle hot applesauce into jars.
– make sure there’s no applesauce on the rim of the jars that could affect the seal. Clean with a damp cloth.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 15 min. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet) Increase processing time
1001 – 3000 5 minutes
3001 – 6000 10 minutes
6001 – 8000 15 minutes
8001 – 10000 20 minutes

– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place. They will last for about 1 year.