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The Best Applesauce Recipe

This is a simple, homemade applesauce recipe. Super delicious, and a great staple for your pantry
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Prep Time 30 minutes
Cook Time 2 hours
Canning Time 20 minutes
Total Time 2 hours 50 minutes
Course Snack
Cuisine American
Servings 4 Pint Jars

Equipment

  • 1 Giant Pot
  • 1 Canner (with necessary equipment)
  • 4 Pint Jars with Canning Lids
  • 1 Knife or Peeler
  • 1 Set of Measuring Cups

Ingredients
  

  • 8 Cups Apples cut into small chunks
  • 3 Cups Water
  • 1 Tablespoon Vanilla
  • 3/4 Cup Sugar (optional, I used for tart apple variety)

Instructions
 

  • Cut eight cups of apples into large pot
  • Add water, vanilla, and sugar to the pot and stir
  • Put the pot on the stove on medium heat and Place the lid on. Then stir occasionally.
  • At the same time fill the canner pot with water and turn it on high heat
  • Continue stirring on occasion until apples get soft. Then start mashing them with a potato smasher. Still stirring on occasion.
  • If applesauce starts to boil turn down a hair.
  • Once it is nearly apple sauce consistency (which can take 1-2 hours) put the small pot on the stove with water turn on high heat. Add the canning lids once it starts boiling and turn to medium heat.
  • Then once the applesauce is done fill the jars about an inch below the top with applesauce. Clean the tops of the jar and add the lids from the small pot. Screw them down and place them into the canner.
  • Make sure the applesauce is still hot when you put it in the jars so you don’t have to warm up the jars before putting them in the canner. Also make sure the water is boiling in the canner before placing the applesauce jars in.
  • Lower them in, place the lid on the canner and start a twenty minute timer. Make sure the water is over the jars, that they are fully submerged.
  • Once the timer goes off carefully take the hrs out with proper equipment. Place them on a thick towel. Be careful how you handle the jars. Be gentle.
  • Place them an inch or two apart and wait an hour to make sure all the lids seal. (They will make a loud popping noise. If you can’t tell, after one hour press down on the middle of the lid gently and if it pops up and down it did not seal. You can change out the lid, warm the canner back up, warm the jars in the oven on low heat for ten minutes and try this again).
  • leave for 24-48 hours without moving them too much to make sure they are going to remain sealed. Take off the rings, label the lid by year and what is in the jars, and place them in your pantry!

Notes