This post is all about canning applesauce for an easy way to preserve fresh apples and stock your pantry with homemade applesauce for fall and winter.

If you have a lot of apples sitting on your counter, homemade applesauce is one of the easiest ways to use them up.

It’s simple.

You don’t need a bunch of ingredients.

And once you learn how to can applesauce, you can put away quite a few jars during apple season to enjoy throughout the year.

Homemade applesauce is also so much better than what you buy at the grocery store.

You can leave it completely unsweetened, add a little sugar if you want, and make it as smooth or chunky as your family likes.

Best of all, applesauce can be preserved in a water bath canner.

Let’s make some!

Why I Love Canning Homemade Applesauce

Applesauce is one of those basic pantry foods that is worth learning how to make yourself.

It’s inexpensive when apples are in season.

It uses very few ingredients.

And it’s something we actually eat.

That’s always my goal when I’m canning.

I don’t want to fill the pantry with jars just for the sake of having a full pantry. I want to preserve foods we’ll actually reach for throughout the year.

Homemade canned applesauce definitely fits that category.

What Are the Best Apples for Applesauce?

Choose apples that are sweet, juicy, and crisp.

For a more tart applesauce, the National Center for Home Food Preservation recommends adding about 1 to 2 pounds of tart apples for every 3 pounds of sweeter apples.

I really like using a mixture of apple varieties.

Sweet apples add natural sweetness while tart apples give the applesauce more flavor.

You can experiment with the apples available in your area and find the combination your family likes best.

Do You Have to Add Sugar to Canned Applesauce?

No!

This is one of my favorite things about making homemade applesauce.

Sugar is optional.

The tested NCHFP recipe says applesauce can be canned without sugar. If you want sweeter applesauce, you can add 1/8 cup sugar per quart of sauce, taste it, and add more if desired.

If your apples are naturally sweet, you may find that you don’t need any sugar at all.

Ingredients for Homemade Canned Applesauce

This is about as simple as a canning recipe gets.

You’ll need:

Fresh apples

Water

Sugar, optional

That’s it!

You’ll need an average of about 3 pounds of apples for each quart of finished applesauce. A full canner load of 7 quarts takes approximately 21 pounds of apples.

Equipment You’ll Need

Gather:

Water bath canner

Pint or quart canning jars

New canning lids

Jar rings

Jar lifter

Large pot

Canning funnel

Food mill or sieve, optional

Potato masher, optional

Ladle

Clean towels

You don’t need a pressure canner for this recipe because applesauce can be safely processed in a boiling-water canner when following the tested procedure.

How to Make Homemade Applesauce for Canning

Step 1: Prepare Your Apples

Start by washing the apples thoroughly.

Peel the apples and remove the cores.

Cut the apples into slices or chunks.

If you’re preparing a large batch and are worried about the apples turning brown while you work, NCHFP says you can place the sliced apples in water containing ascorbic acid before cooking.

Step 2: Cook the Apples

Drain the prepared apple slices and place them in a large pot.

For the tested recipe, add 1/2 cup of water to the pot.

Heat the apples quickly until they become tender.

Depending on the variety and ripeness of your apples, this generally takes around 5 to 20 minutes.

Stir the apples occasionally while they’re cooking so they don’t burn on the bottom.

Your kitchen will start smelling like fall very quickly!

Step 3: Make Your Applesauce Smooth or Chunky

Now you get to decide what kind of applesauce you want.

For smooth applesauce, press the cooked apples through a food mill or sieve.

For chunky applesauce, you can skip this step and leave more texture in the cooked apples.

I love that homemade applesauce can be made exactly how your family likes it.

Step 4: Add Sugar if Desired

Taste your applesauce.

You may find that it’s already sweet enough.

If you want sweeter applesauce, you can add sugar.

NCHFP suggests starting with 1/8 cup sugar per quart of applesauce and adding more according to taste if desired.

Again, sugar is completely optional.

Step 5: Reheat the Applesauce

Before filling your jars, bring the applesauce back to a boil.

Stir frequently so it doesn’t scorch.

You want the applesauce hot when it goes into the jars.

How to Can Applesauce

Prepare your water bath canner and clean canning jars.

Keep your applesauce hot while you’re preparing to fill the jars.

Using a canning funnel and ladle, fill each jar with hot applesauce.

Leave 1/2 inch of headspace at the top of each jar.

Wipe the rims clean.

Place the lids and rings onto your jars according to your lid manufacturer’s directions.

Place the jars into your water bath canner.

Make sure you’re using the correct processing time for your jar size and elevation.

Water Bath Canning Times for Applesauce

Here are the current NCHFP processing times for hot-packed applesauce in a boiling-water canner:

Elevation	Pints	Quarts
0–1,000 ft	15 minutes	20 minutes
1,001–3,000 ft	20 minutes	25 minutes
3,001–6,000 ft	20 minutes	30 minutes
Above 6,000 ft	25 minutes	35 minutes

Don’t skip the altitude adjustment.

Boiling-water processing times need to be increased at higher elevations because water boils at lower temperatures as elevation increases.

Let the Jars Cool

Once your jars have finished processing, follow proper boiling-water canning procedures for removing and cooling them.

Set the jars upright somewhere they can remain undisturbed while they cool.

Let them cool completely before checking the seals.

Once sealed, remove the rings, label the jars with the contents and date, and move them to your pantry.

Properly canned foods stored in a cool, dry place maintain their best eating quality for at least a year.

Canning Applesauce

This homemade canned applesauce is simple, delicious, and an easy way to preserve fresh apples for later. Make it smooth or chunky, with or without added sugar, and preserve it using a water bath canner for an easy pantry staple.

No Ratings

Ingredients

Fresh apples
½ cup water
Sugar, optional

Instructions

1. Wash the apples thoroughly, then peel, core, and cut them into slices or chunks.
2. Place the prepared apples in a large pot and add ½ cup water.
3. Heat the apples until tender, about 5–20 minutes, stirring occasionally to prevent sticking or scorching.
4. For smooth applesauce, press the cooked apples through a food mill or sieve. For chunky applesauce, leave the apples as they are or mash them to your desired consistency.
5. Taste the applesauce and add sugar if desired. Sugar is optional.
6. Return the applesauce to the pot and bring it to a boil, stirring frequently to prevent scorching.
7. Prepare your water bath canner, jars, lids, and rings according to proper canning procedures.
8. Ladle the hot applesauce into hot canning jars, leaving ½ inch headspace.
9. Remove air bubbles if necessary and adjust the headspace to ½ inch.
10. Wipe the jar rims clean and apply the lids and rings according to the lid manufacturer's directions.
11. Place the filled jars into the boiling water canner, making sure the jars are properly covered with water.
12. At 0–1,000 feet elevation, process pint jars for 15 minutes or quart jars for 20 minutes.
13. At 1,001–3,000 feet elevation, process pint jars for 20 minutes or quart jars for 25 minutes.
14. At 3,001–6,000 feet elevation, process pint jars for 20 minutes or quart jars for 30 minutes.
15. Above 6,000 feet elevation, process pint jars for 25 minutes or quart jars for 35 minutes.
16. When processing is complete, turn off the heat, remove the canner lid, and wait 5 minutes before removing the jars.
17. Carefully remove the jars and place them upright on a towel or cooling rack.
18. Allow the jars to cool undisturbed for 12–24 hours.
19. Check each jar for a proper seal, remove the rings, label with the contents and date, and store in a cool, dark, dry place.

Ways to Use Homemade Canned Applesauce

Obviously, you can eat applesauce straight from the jar.

But don’t forget how useful it can be for cooking and baking too.

We use applesauce for:

Snacks

Breakfast

Serving alongside pork

Adding to oatmeal

Baking muffins

Quick breads

Pancakes

Desserts

It’s such a simple thing to keep stocked in the pantry.

Canning Applesauce Is Perfect for a Big Apple Harvest

One of my favorite parts about food preservation is finding ways to use what we already have before it goes to waste.

And apples can pile up quickly during apple season.

If you have a basket of apples that needs to be used, applesauce is an easy place to start.

It doesn’t require fancy ingredients.

It can be made without added sugar.

And every jar you put on the shelf is one less thing you’ll need to buy from the grocery store later.

More Ways to Preserve Fresh Apples

If you’re working your way through a big apple harvest, don’t stop with applesauce!

Try my canning apple butter recipe for a thick, warmly spiced spread that’s perfect on homemade bread, biscuits, pancakes, and toast.

You can also make canned apple pie filling so you’ll have jars ready for easy pies, cobblers, and desserts throughout fall and winter.

Or make dehydrated apple chips for a simple pantry snack.

Canning Applesauce FAQ

Can you water bath can applesauce?

Yes. Applesauce can be safely processed in a boiling-water canner when you follow a tested recipe and the correct processing time for your jar size and elevation.

How long do you water bath can applesauce?

At elevations between 0 and 1,000 feet, NCHFP recommends processing pint jars for 15 minutes and quart jars for 20 minutes.

Processing times increase at higher elevations.

How much headspace do you leave when canning applesauce?

Leave 1/2 inch of headspace between the applesauce and the top of the jar.

Do you have to add lemon juice to applesauce before canning?

The tested NCHFP applesauce recipe does not call for lemon juice. Follow the tested recipe and processing instructions rather than adding or removing ingredients based on other canning recipes.

Does homemade canned applesauce need sugar?

No. Applesauce can be safely canned without added sugar using the NCHFP method.

Sugar is added for flavor rather than being required for the preservation process in this recipe.

Can you make chunky applesauce for canning?

Yes. NCHFP specifically notes that you can skip pressing the cooked apples through a sieve or food mill if you prefer chunk-style applesauce.

Can I add cinnamon to canned applesauce?

For a shelf-stable product, I prefer to keep the canning instructions aligned with the tested recipe rather than casually changing it. An easy option is to can plain applesauce and add cinnamon or other spices when you open the jar for serving.

Do I need a pressure canner for applesauce?

No. NCHFP provides a tested boiling-water canning process for applesauce. It also provides pressure-canning options, but a pressure canner is not required when you’re using the boiling-water method described here.

How many apples do I need for a quart of applesauce?

Plan on approximately 3 pounds of apples per quart of finished applesauce. The exact yield will vary somewhat depending on your apples.

How long does home-canned applesauce last?

For best quality, plan to use properly canned applesauce within about one year. Always check the jar and seal before eating any home-canned food.