how to can applesauce Archieven - My little Homestead

When autumn arrives and the days grow shorter, I know it’s the start of one of the busiest—and most rewarding—times in our garden: apple harvest season. Our apple trees are only a few years old, but the semi-dwarf varieties already yield a surprisingly rich harvest. It never stops feeling special to see branches heavy with fruit you’ve grown yourself.

With so many apples, the big question is: what do you do with them all? Some apples keep well for months, others need to be used right away. In our home, there are a few recipes I make every year: apple juice, jelly, syrup, and of course applesauce—a true family favorite.

A Family Tradition

Canning fruits and vegetables isn’t something I invented myself—it runs in the family. My grandmother had a large vegetable garden and a cellar lined with jars she had filled herself. From beans to peaches, jams to applesauce—everything was neatly organized, ready to enjoy during the winter months.

That pantry was more than just convenient; it gave a sense of security and pride. From my very first vegetable patch, I knew I wanted to carry on that tradition. Now our cellar shelves, too, are stocked each year with jars of applesauce and other homemade preserves.

Why Can Applesauce?

Applesauce is one of the easiest ways to process and preserve apples. It requires only a few ingredients, it’s simple to make, and everyone loves it. By canning, you extend its shelf life considerably—properly canned applesauce will keep for at least two years, though in our house it rarely lasts that long.

Even apples with blemishes are perfectly fine, as long as you cut away the bad spots. I usually save windfall apples for juice or jelly (since you don’t need to peel them), while for applesauce I prefer larger apples—it goes faster.

The Joy of an Apple Peeler

Maybe you’ve seen one: a small metal tool you clamp onto the table, stick an apple on, and turn the handle. As you rotate, the blade peels the apple in one smooth spiral. I use it every year, and it saves me hours of work—especially when I’m making a ten-liter (2.5-gallon) batch at once.

The kids love to help, too. They turn the handle with enthusiasm, watching the peel fall off in one long ribbon. Making applesauce turns into a fun family activity.

Een appelschiller maakt het werk lichter

No rush

With five applesauce fans at home, I know I need to prepare quite a bit to get us through the winter. I work in batches: every week during harvest season, a large pot of apples goes on the stove. I start with the apples that have spots, since they spoil the fastest, and leave the firmer varieties for later—they can be stored for weeks, even months, in a cool place. This way, the work spreads itself out.

Ingredients for Homemade Applesauce

Yields about 3 quarts (3 liters)

6 ½ pounds apples (3 kg)
2 cups water (500 ml)
1 to 1 ½ cups sugar (200–300 g), to taste
Sterilized canning jars, lids, and rings

I like a touch of sweetness, so I always add a bit of sugar. It isn’t necessary for preservation—the canning process takes care of that—but I prefer the flavor. If you want a sugar-free version, that works perfectly too, especially with naturally sweet apples like Jonagold or Gala.

Step-by-Step: How to Make and Can Applesauce

1. Prepare the Apples

Peel the apples and remove the cores. Cut into chunks—the smaller the pieces, the faster they cook.

2. Cook the Apples

Place the apple chunks and water into a large pot. Bring to a gentle boil. The water prevents the apples from burning.

3. Make the Sauce

Simmer until the apples fall apart. Stir occasionally to prevent sticking. Puree for a smooth sauce, or mash lightly for a chunkier texture.

4. Season to Taste

Taste the applesauce and add sugar as needed. I usually keep it simple, but you can add spices such as cinnamon, ginger, or vanilla for variety.

5. Canning

Fill sterilized jars with the hot applesauce. Wipe the rims, seal, and process for 30 minutes in a water bath canner at 195°F (90°C).

6. Storing

Let the jars cool undisturbed, label with the date, and store in a dark, cool place. Properly canned applesauce will keep for up to two years.

Extra Tips for the Best Applesauce

Choosing apples: Use cooking apples that break down easily. A mix of varieties usually gives the best balance of sweet and tart.
Sugar or no sugar: Not required for safety—add only to taste. Always sample before deciding how much to use.
Spices: Keep it pure, or add cinnamon, clove, or ginger for a festive twist.
Sterilization: Make sure jars, lids, and rings are thoroughly sterilized for safety and shelf life.

Bonus: Making Apple Juice from Applesauce

Some apples release a lot of juice. After cooking, you can strain the sauce through a cheesecloth to separate out apple juice. Bottle the juice separately—it’s delicious as-is or concentrated into syrup.

Since the juice is no longer boiling when it drains from the applesauce, you’ll need to process it: either bring it briefly to a boil and bottle in sterilized jars, or can it in bottles for 30 minutes at 195°F (90°C).

This “fresh-pressed” apple juice is wonderful on a cold winter evening, especially with a bit of cinnamon or ginger. It captures the cozy flavors of autumn in a glass.

Creative Ways to Use Applesauce

At our house, applesauce is a classic side dish with roasted chicken or sausages. The sweetness balances savory flavors perfectly. But there are many other uses:

Baking: Use as a filling for turnovers or pies.
Granola: Replace part of the honey with applesauce for a healthier binder. Add ginger and cinnamon for a cozy fall version.
As a topping: Serve warm applesauce over pancakes or waffles.
With winter meals: Add a spoonful to hearty dishes like stews or mashed vegetables—it rounds out the flavors beautifully.

Homemade Applesauce: Small Effort, Big Reward

What I love most about making applesauce is how little effort it takes compared to the reward. In just a few hours, you create jars that last for months. And honestly, there’s nothing more satisfying than seeing your own jars lined up in the pantry. Just like my grandmother, I feel a sense of richness and connection to the garden and the season every time I open one.