Core apples. No need to peel but you can peel, if desired. (See notes)
Add apples to large pot. Add water.
Cook apples for 10-20 minutes, until very soft and tender.
Using slotted spoonremove apples to a food mill or vegetable strainer/juicer to remove peels. Or leave peels on to increase fiber.
Applesauce can also be processed with immersion blender or food processor. They can also be mashed with potato masher, but if you choose this method, remove peels.
Prepare jars and lids.
Ladle hot applesauce into hot jars with wide mouth funnel and ladle, leaving 12" headspace.
Remove air bubbles with plastic chopstick or knife along edges of jar.
Wipe rims with damp cloth.
Place bands on jars and tighten fingertip tight.
Process 15 minutes for pints. 20 minutes for quarts.
Allow jars to rest in hot water for 5-10 minutes before removing from pot.
Place jars on kitchen towel on your counter. Test for seal. Lids should not flex up and down when pressed.
Store sealed jars in cool, dry place. Unsealed jars should be refrigerated and used within 1 week.
Yield 7 quart jars or 14 pint jarsOne bushel of apples yields 14-19 quarts of sauce.If you would like to you can peel the apples before cooking with an apple peeler or vegetable peeler.Applesauce freezes well. See Freezing section in tutorial for method.Apples can be cooked on stovetop, in slow cooker or in microwave. See tutorial for detailed directions for each method.Use a mixture of varieties for added flavor.Keep applesauce, jars and lids hot until jars are filled.Optional ingredients
lemon or orange zest
other fruits, such as; mango, pear, cranberry, cherry, blueberry.
Processing times for water bath canner, adjusting for altitudeInformation from National Center for Home Food PreservationFor Pints0-1000 feet above sea level 15 minutes1000-3000 ft. 20 minutes3000-6000 ft. 20 minutesabove 6000 ft. 25 minutesFor Quarts0-1000 feet above sea level 20 minutes1000-3000 ft. 25 minutes3000-6000 ft. 30 minutesabove 6000 ft. 35 minutesCanning pressure for dial gauge canner, adjusting for altitudeFor pints -8 minutes0-2000 feet above sea level 6 pounds2000-4000 ft. 7 pounds4000-6000 ft. 8 poundsabove 6000 ft. 9 poundsFor quarts - 10 minutes0-2000 feet above sea level 6 pounds2000-4000 ft. 7 pounds4000-6000 ft. 8 poundsabove 6000 ft. 9 poundsFor pints or quarts – 10 minutes0-2000 feet above sea level 11 pounds2000-4000 ft. 12 pounds4000-6000 ft. 13 poundsabove 6000 ft. 14 poundsFor weighted gauge cannerFor pints – 15 minutes0-1000 feet above sea level 5 poundsabove 1000 ft. 10 poundsFor pints – 8 minutes0-1000 feet above sea level 5 poundsabove 1000 ft. 10 poundsFor quarts – 10 minutes0-1000 feet above sea level 5 poundsabove 1000 ft. 10 pounds