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    You are in: Home / Recipes / Applesauce (For Canning) Recipe
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    Applesauce (For Canning)

    Applesauce (For Canning). Photo by Catnip46

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    1 hr

    20 mins

    JillAZ's Note:

    This is another from the Ball Blue Book. Posted in response to a request. The cinnamon, nutmeg and allspice are to taste. Thus no exact measurements.

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    Units: US | Metric


    1. 1
      Peel, core and quarter apples.
    2. 2
      You will need 3 to 3-1/2 pounds per quart of applesauce.
    3. 3
      Place in large saucepot.
    4. 4
      Cook apples with just enough water so they don't stick.
    5. 5
      Cook over medium heat until soft.
    6. 6
      Puree in food processor or food mill until smooth.
    7. 7
      Return to pan and bring to a boil.
    8. 8
      You may add sugar if desired.
    9. 9
      Taste to see how sweet the apples are.
    10. 10
      You can also add cinnamon, nutmeg or allspice the last 5 minutes of cooking time.
    11. 11
      Keep applesauce boiling and ladle hot sauce into hot jars leaving 1/2 inch headspace.
    12. 12
      Remove air bubbles and adjust two piece caps.
    13. 13
      Process pints and quarts for 20 minutes in a boiling water canner.
    14. 14
      If you like chunky sauce, only puree half of the apples and crush the other half with a potato masher.
    15. 15
      Prep time is an estimate as it depends on how many quarts of sauce you are preparing.

    Ratings & Reviews:

    • on October 04, 2008

      I love how people don't follow the directions but give only 3 stars! The directions say to peel....that isn't the recipe writers fault. As far as amounts for cinnamon, nutmeg or other spices, you would need to do that on taste. I personally would add some sugar....and the amount would be dependent on the taste of the apples. You would need to taste test it. It is disappointing to other recipe searchers to see a perfectly good recipe only receive 3.5 stars, because of cook's error or stupidity. I am sorry for ranting. I almost didn't look at this recipe for the stars. I am going apple picking tomorrow and I will try this recipe out!! Thanks for sharing!

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    • on August 13, 2009


      This is a fool proof basic recipe for applesauce. I agree with moreplease and her comment about not following directions and then giving 3 stars. That is unfair. The Ball Blue Book is pretty much the bible for canning and preserving and I have had great luck with this same recipe for years! I do not peel the apples as I feel that is the best part. When you cook them until very tender and put them through a Foley food mill, it will not have chunks. As far as the amount of sugar, it depends on the apples. Simply add more if you desire sweeter sauce or you have a tart apple. You can always add a little more at a time with spices, too. Do not be afraid to try this recipe. It really is great. When you taste this sauce and compare it to watered down store bought applesauce, you will be amazed at how simple and how delicious it is. Canning is truly rewarding and FUN.

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    • on October 25, 2009


      Perfect! Just a note for novices...don't add too much water (like I did) or you'll be going at it all day adding more apples to thicken it up!

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    Read All Reviews (20)


    Nutritional Facts for Applesauce (For Canning)

    Serving Size: 1 (1915 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 995.5
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 19.1 mg
    Total Carbohydrate 264.3 g
    Dietary Fiber 45.9 g
    Sugars 198.9 g
    Protein 4.9 g

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