Learn how to can applesauce with this simple, five-ingredient recipe that can be canned up in under an hour. Line your pantry with jars of home-canned homemade applesauce and enjoy the cinnamon-spice flavors of fall all year long.
Recipe by Melissa Norris on September 18, 2025
Prep time: PT20M
Cook time: PT20M
Total time: PT70M
Applesauce Recipe, Homemade Applesauce Recipe, How to Can Applesauce
- Step 1: Gather your ingredients and peel your apples (unless you’re using a food mill or sieve, then just quarter the apples and toss them in the pot, skin, core and all, and skip to Step 3).
- Step 2: Core apples and then cut them into thin slices (the smaller the pieces, the faster they’ll cook down).
- Step 3: Place apples into a large pot about 2/3 full (with enough room to stir) and add a cup of water (this is so the apples don’t scorch while cooking).
- Step 4: Bring to a boil and allow the apples to simmer. Stir frequently to prevent scorching on the bottom.
- Step 5: Once apples are soft and cooked through, mash them with a potato masher (or run them through a food mill or sieve).
- Step 6: After apples have been mashed (or sieved), heat the applesauce on medium until it’s heated all the way through, but not boiling.
- Step 7: Add optional cinnamon, nutmeg and sugar and stir to combine.
- Step 8: Finally, add lemon juice, stir to combine and enjoy! Or, continue on for the canning instructions.
- Step 10: Prep pint or quart-sized jars by washing with warm soapy water and keeping in a sink of hot water until ready to can. Then, fill jars with hot applesauce, leaving 1/2 inch headspace.
- Step 11: Wipe the rim of the jar clean, checking with a clean finger for any nicks or chips, then secure the lids and bands (tightening to fingertip tight). Place jars into the waterbath canner, making sure the water covers the lids by at least 1-2 inches.
- Step 12: Process pint jars for 15 minutes and quart jars for 20 minutes. Pro Tip: You can also pressure can applesauce. Process at 5 pounds of pressure. Pint jars for 8 minutes and quart jars for 10 minutes.
- Step 13: Carefully remove jars from canner and place on a towel-lined counter to cool for 12 hours. After 12 hours, check the seal, label and date your jars and store them in the pantry to enjoy all year long! Important Note: If any jars didn’t seal, place them in the refrigerator and consume within a few days.