Canning applesauce is the perfect thing to do with all those extra apples you have in your kitchen! You don’t have to stick with only one type of apple either. Try combining different varieties to create a tasty applesauce flavor.
There are two types of canning methods: water bath canning often abbreviated WB and pressure canning often abbreviated PC. Before you start canning applesauce you need to decide what method you need to use.
The Best Method for Canning Applesauce
In canning applesauce you have the flexibility to decide whether you want to use the water bath canning method or pressure canning method. Both are great methods used to preserve applesauce. It’s really a matter of opinion. Pressure canning will process your applesauce quicker, but if you don’t have the equipment and time is not an issue for you, then I recommend you use the water bath canning method.
Pressure canning is the only method recommended for low acid foods. Low acid foods includes almost every vegetable, some fruits, meats, and fish. For most of your jellies, jams, and pickles you will use the water bath method. Apples are considered an acidic food therefore you can choose to either water bath can them or pressure can your applesauce.
After you decide whether you want to water bath can or pressure can your applesauce you need to gather your supplies. Pressure canning requires a bit more equipment and a little more money than water bath canning does. Below are some of the tools that I recommend for both types of canning as well as some very helpful books to add to your home library.
Tools You Need to Water Bath Can Applesauce
Water Bath Canning Tools I Recommend:
A large tall pot. There are a couple different options you might like to choose from. One option is to go with a traditional Ball Enamel Water Bath Canner. Lots of people choose this option and it includes these 4 essential tools you will need: jar lifter, lid lifter, funnel and bubble remover and headspace tool. Another option that is very popular is a Stainless Steel Water Bath Canner. I personally love this option because of its durability and for the fact that it has a glass lid so you can see if you water is boiling without lifting the lid and loosing heat.
Norpro Canning Essentials – If you don’t buy your water bath canning pot bundled with canning tools then you will need to pick up a few items essential to canning. This specific kit includes long tongs, a jar lifter, magnetic lid lifter, extra wide mouth funnel, a jar wrench, and a bubble popper & measurer. You will need all of these tools to efficiently and safely water bath can. This kit only costs around $10.00. My suggestion is that you don’t skimp on these tools. You will save yourself from burnt fingers and wasted food by spending a little money on these helpful tools.
Recommended Books for Canning:
The All New Ball Book Of Canning And Preserving – This is a great book because it includes instructions and recipes for both water canning and pressure canning. Another favorite thing about this book is that it has over 350 recipes including a section for meals in jars. You get the added bonus of learning how to preserve food through freezing, dehydrating, and curing and smoking in the later chapters of this book.
Ball Blue Book Guide To Preserving – A really good book for beginner canners because it includes a lot of helpful canning information such as step by step instructions. This book also includes over 500 recipes. I highly recommend purchasing BOTH this book and the one listed above so that you have a lot of information and recipe options on hand.
Tools You Need to Pressure Can Applesauce
Pressure Canning Tools I Recommend:
All American Pressure Cooker + Tools – I recommend this one because it uses both a pressure regulator with weights of 5, 10, and 15, plus a visual pressure gauge that is easy to read. Another great thing about the All American is that it doesn’t use a rubber gasket to seal the cooker. It is designed with a metal on metal seal and clamping locks to create a tight seal. Since it doesn’t use a rubber gasket you don’t have to worry about it getting damaged or having to keep a spare gasket on hand to replace a damaged one.
Norpro Canning Essentials – This kit includes long tongs, a jar lifter, magnetic lid lifter, extra wide mouth funnel, a jar wrench, and a bubble popper & measurer. You will need all of these tools to efficiently and safely pressure can. This kit only costs around $10.00. You can buy this same kit in a bundle with the All American Pressure Cooker that I linked above. My suggestion is that you don’t skimp on these tools. You will save yourself from burnt fingers and wasted food by spending a little money on these helpful tools.
Recommended Books for Canning:
The All New Ball Book Of Canning And Preserving – This is a great book because it includes instructions and recipes for both water canning and pressure canning. Another favorite thing about this book is that it has over 350 recipes including a section for meals in jars. You get the added bonus of learning how to preserve food through freezing, dehydrating, and curing and smoking in the later chapters of this book.
Ball Blue Book Guide To Preserving – A really good book for beginner canners because it includes a lot of helpful canning information such as step by step instructions. This book also includes over 500 recipes. I highly recommend purchasing BOTH this book and the one listed above so that you have a lot of information and recipe options on hand.
Now that you know what method you’re going to use to can your applesauce and what tools you need, you now need to prepare your apples for canning. Canning applesauce is simple and fun, so take a deep breath, and relax! You’ve got this! 🙂
How to Prepare Your Apples for Canning
Step 1: Gather your apples and peel, core and slice them. I HIGHLY recommend this mountable hand cranked apple machine to make your job a whole lot easier! I think you’ll be amazed at how quickly you’ll get through your apples using this machine. You may even get some help because it’s a fun job.
12-13 pounds of apples will fill 8-9 pint jars. This is equivalent to about 36 medium sized apples.
Step 2: Place peeled, cored, and sliced apples in ascorbic acid to prevent browning.
Step 3: Place drained apples in a large pot and add about 1/2 cup water. You don’t need very much water. Just enough to keep them from sticking to your pot.
Step 4: Heat your apples for about 5-20 minutes, stirring frequently to prevent burning. Cook until tender.
Step 5: Transfer your apples to a food mill like this one that is stainless steel and includes three different sizes so you can have fine, medium, or coarse textures. If you want your applesauce to be chunkier then skip this step.
Now that you know the method to use, the tools to gather, and how to prepare your apples, you are ready for an approved recipe! It’s very important that you use an approved recipe to avoid under processing your applesauce. Under processing canned foods can result in illness if spoiled food is eaten.
Approved Recipe for Canning Applesauce
Step 1: Return milled apples to pot. You may add sugar if desired, but it’s not necessary. Add one cup of sugar at a time, tasting before adding more.
Step 2: Reheat applesauce to boiling.
Step 3: Fill clean jars with hot applesauce, leaving 1/2 inch headspace. Here’s where your funnel is really going to come in handy!
Step 4: Use your bubble popper and measurer to remove extra bubbles and make sure you have 1/2 inch head space. Both of these elements are important for proper processing of your applesauce.
Step 5: Clean the rim of each jar with a clean damp cloth. Place lid and ring, and tighten until finger tight. No need to put all your muscles into it.
Altitude Adjustments for Water Bath Canning Applesauce
Processing time will increase if you live at a higher altitude. Use this link to help you if you are unsure about what altitude you live at. It is important to boil your food for the appropriate time for your specific altitude to kill any harmful bacterias.
Step 1: Add jars to water bath canner filled with hot water. Be sure the jars are covered by 1-2 inches of water.
Step 2: Add lid to canner and bring water to a gentle steady boil.
Step 3: Boil according to chart making sure to adjust for altitude.
| Table 1. Recommended process time for Applesauce in a boiling-water canner | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Quart Size | 0 – 1,000 ft | 1,001 – 3,000 ft | 3,001 – 6,000 ft | Above 6,000 ft |
| Hot | Pints | 15 min | 20 | 20 | 25 |
| Quarts | 20 | 25 | 30 | 35 | |
Step 4: After processing is complete, remove lid, and leave untouched for at least 5 minutes so that the jars can acclimate.
Step 5: Remove jars from canner and place on a clean towel. Leave undisturbed for 12-24 hours.
Step 6: After 12-24 hours, remove rings and check each jar to make sure they are sealed properly. If the jar did not seal, you may choose to reprocess it or refrigerate and use right away.
Step 7: Label each jar with food name and date.
Altitude Adjustments for Pressure Canning Applesauce
Pressure canners must be operated differently at different altitudes so it is important that you know your altitude and adjust your weights accordingly. Use this link to help you if you are unsure about what altitude you live at.
Increased pressure must be applied as the altitude increases. Read the users manual on your pressure canner to know what specific pressure your weighed gauge or dial gauge needs to be kept at for your altitude. Under processing of food might occur if you don’t use the proper weight.
Step 1: Add water to your pressure canner. Read your manual to determine how much water you should add to your pressure canner.
Step 2: Add your jars and lock your lid in place.
Step 3: Turn heat on and allow to vent for 10 minutes. This could take a while (maybe 30 minutes) before your pressure canner starts to vent.
Step 4: Add weight according to your altitude. Reduce heat to maintain pressure.
Step 5: When pressure is up, then begin your timer. Adjust heat to maintain pressure. Don’t let the pressure drop or climb too high.
| Table 2. Recommended process times for Applesauce in a dial-gauge Pressure Canner | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time (Min) | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft |
| Hot | Pints | 8 | 6 lb | 7 lb | 8 lb | 9 lb |
| Quarts | 10 | 6 | 7 | 8 | 9 | |
| Table 3. Recommended process times for Applesauce in a weighted-gauge Pressure Canner | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time (Min) | 0 – 1,000 ft | Above 1,000 ft |
| Hot | Pints | 8 | 5 lb | 10 lb |
| Quarts | 10 | 5 | 10 | |
Step 6: After processing time is done, turn heat off and let sit undisturbed until dial reads zero. Do not try to force the lid open.
Step 7: Now you can remove your weighted gauge and wait 10 minutes to allow steam to vent.
Step 8: Unlock the lid and open away from your face so that the steam does not burn you.
Step 9: Remove jars from pressure canner and place on a clean towel. Leave undisturbed for 12-24 hours.
Step 10: After 12-24 hours, remove rings and check each jar to make sure they are sealed properly. If the jar did not seal, you may choose to reprocess it or refrigerate and use right away.
Step 11: Label each jar with food name and date.
Best Practices When Pressure Canning
Pressure canning is a bit more involved than water bath canning is and there are some helpful things to do in order to have a successful experience.
- Plan on staying close to your pressure canner. People often make the mistake of leaving their pressure canner when it’s in operation. Remember you are essentially creating a bomb in your kitchen if you are not watching it and adjusting the heat as needed. My suggestion is that you set aside a block of time, free of distractions, so that you won’t need to go very far from your pressure canner. If you have to leave, or get called away, it’s best to remove it from the heat and start all over at a time when you are less distracted.
- Use clean jars and lids. Many of us are very frugal and that is a great attribute, but don’t be so frugal that you use jars that are chipped or cracked and lids that’s seals are damaged. You can buy new jars, lids, and rings fairly inexpensively on Amazon. See this link to compare prices. If you use jars that have even small cracks in them you may end up with broken jars inside your pressure cooker and have to throw everything away for fear of contaminating the rest of your jars.
- You don’t need to sterilize your jars and lids if you will be canning for at least 10 minutes. A lot of people do boil their jars and lids in water, but this is an unnecessary step if you are going to be pressure canning for at least 10 minutes. I would say though, if it makes you feel uncomfortable skipping this step, then go right ahead and do it. No harm either way.
- Use olive oil or petroleum jelly along the rim of your pressure canner to prevent the lid from sticking. Read your users manual that came with your canner for best results.
- To prevent scaling on your jars add a bit of white vinegar to the water in your pressure canner. Scaling is a white film that covers the jars which is caused by sediments in the water. It doesn’t hurt your food, but makes them look less appealing.
- It’s ok to can different size jars at one time or the same food, but use the longer time to process all the jars.
- Don’t open your pressure canner until the pressure has dropped all the way to zero. You could cause serious injury to yourself and your surroundings if you aren’t patient.
Now that you have taken all that time to can your applesauce you are going to want to store them in the best possible way.
Best Practices for Storing Canned Applesauce
- Label each lid with contents and date you made it.
- Store between 50-70 degrees F. Above 90 degrees can soften the seals and ruin your applesauce.
- Don’t stack cans. Stacking cans could damage the seals by placing pressure on them and damaging them.
- Remove rings after cooling to prevent a false seal.
- Keep the older jars to the front of your shelf and use those first.
One of the reasons we can foods is so that we have a ready supply of food in times when food is scarce or not growing. Because of this we need to know how long we can store our applesauce before it will go bad.
How Long does Canned Applesauce Last?
Best practice says, we can eat our canned applesauce for 2-3 years. But, they can be eaten longer as long as they are still sealed and don’t smell funny. You will get the best tasting food during the first year, but as long as the seals are still good and no mold or other yucky stuff is growing, you may choose to eat it after one year.
That being said, there is one major concern that you should be aware of when canning.
Danger to Avoid When Canning
Botulism
Botulism is one of the most common concerns people have when choosing to can and for good reason. Botulism is a potentially deadly virus caused by a poison. If food is improperly canned botulism can occur, that is why it is so important to use a USDA approved recipe, like the one I give you in this article, and follow the instructions carefully. Botulism can’t be seen, smelled or tasted.
If your can spurts when you open it, throw everything out, even the jar, lid, and ring. If your lid bulges, throw it all out. If your food is moldy, smells bad, or is discolored, throw it all out as well. Clean up any of the spilled food with a bleach solution. It’s better to err on the side of caution now than to be sorry later. Don’t ever taste food to test if it is safe.
Ready, Set, Go!
I think you’re ready! Now remember, canning applesauce is a fun experience! Gather all the materials talked about in this article, set aside half a day of undistracted and uninterrupted time, and have fun! Don’t forget to take pictures of your finished products and share them here with me and with your friends! – Keepsm:)ing!
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