Canned Sweetened Applesauce

Ingredients

Instructions

1. 1Wash 6 pint jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Combine the peeled, cored, quartered apples with 1 to 2 cups water in a large pot and cook, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until very soft.
3. 3Puree the cooked apples through a food mill or blender until smooth, return the sauce to the pot, stir in 1 to 2 cups sugar (tasting as you go) and the optional bottled lemon juice, and bring back to a full boil, stirring constantly to prevent scorching.
4. 4Once the sauce is uniformly hot and boiling with a smooth, pourable consistency, it is ready for filling.
5. 5Ladle the hot applesauce into hot jars, leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off to maintain 1/2 inch headspace, wipe rims clean, center lids, and screw bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 15 minutes for pints or 20 minutes for quarts, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Press lid centers to confirm sealing, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 1 week.
11. 11Adding sugar here is purely for taste and can be adjusted up or down safely, but do not add flour, cornstarch, or extra thick fruit purees, since only the tested apple-and-water ratio has a verified safe processing time.