Canned applesauce was a staple in our diet to pair with casseroles while we were growing up Amish. Here in the northeast, apples are readily available later in the summer and through the spring depending on the orchard’s ability to store them. This year we got hit with a late frost and a lot of the apple crop was lost, making prices rise a lot more than usual. I was pleased to find a local orchard selling apple seconds for cheap, and very happy to discover they were in good shape for making applesauce! Last weekend it became a family project to cut and sauce our 1.5 bushels of apples. I decided to snap photos and add our how to guide here on the blog.
The amounts of sugar and cinnamon can and should be adjusted to taste, some apple varieties will be sweeter than others and will need less sugar added.
Use this guide for Hot Water Bath Canning at your own risk.
You may also enjoy Amish 3-ingredient pickled beets or homemade pizza sauce recipes for canning.
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Amish 3-ingredient Apple Sauce
Equipment
- Johnny Applesauce maker
- 16-quart stockpot
- Hot water bath canner
Ingredients
- 1 1/2 bushels apples cored and cubed *see note
- 4-5 cups granulated sugar add to taste
- 3 tablespoons cinnamon (optional) add to taste
Instructions
- If using a Johnny applesauce maker or Victorian strainer, wash, core and cube the apples removing stems and blemishes. If blending the apple sauce with a kitchen blender or food processor, wash and peel the apples, then core and cube, removing stems and blemishes.
- Working in batches, add an inch or two of water to a large 16-quart stockpot (or to multiple pots of your choice), add the prepared apples and cook over medium heat while stirring occasionally until the apples are very soft and falling apart when turned with a spatula or spoon.
- Working in batches again, place the cooked apples into the basin of your strainer or into a blender. Run the apples through the strainer, then run the peelings through again to get a thicker texture. If blending, blend until smooth. *Use caution with this step as the apples will be hot!
- Once all the apples have been processed. Pour into several large (sanitized) bowls/containers. Add sugar and cinnamon to taste, then stir well to combine.
- Heat water in the canner, just enough to come up to within an inch of headspace on the quart jars. Meanwhile, divide the applesauce between around 24-quart jars (may have more or less), leaving an inch or two of space on top. Clean the rims of the jars and place lids on top. Add rings, twisting until tight, then place the jars of hot applesauce into the hot water in the canner. *See note.
- Working in batches again, can quarts at a full rolling boil for 20 minutes or pints for 15 minutes (this can vary depending on the altitude, check with your local planning commission for info). Remove the jars and allow to rest on a towel for 24 hours. If any jars do not seal within that time, they should be refrigerated or discarded if discovered later than several hours at room temp.
Notes
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Equipment that is helpful to have for a large batch of applesauce:
- Johnny Apple Sauce Maker (aka Food and Vegetable Strainer)
- Large 16-quart stockpot (or several)
- Hot water bath canner
Budget Friendly Apple Tip: If you have local orchards, check to see if they have apple seconds for a cheaper alternative. You may not be able to choose which variety of apples you get, but if the apples are still a bit green you can allow them to sit in a cool basement or at room temperature for a week or two to sweeten them. I had to sort mine occasionally to remove the bad apples, but it did help them ripen nicely for sauce.
Best Apple Varieties for Applesauce:
If you are unable to get seconds or simply prefer to have more control over the apple variety for your sauce, I recommend going with a variety such as Gala, Golden Delicious, Honey Crisp, or Ambrosia. Having sweeter apples for the sauce keeps you from having to add as much sugar.
If using a Johnny applesauce maker or Victorian strainer, wash, core and cube the apples removing stems and blemishes. If blending the apple sauce with a kitchen blender or food processor, wash and peel the apples, then core and cube removing stems and blemishes. (Washing apples was a good project for my 2- and 5-year-old boys, who love to be involved, but aren’t quite as trustworthy with the cubing process as their sister is yet).
Step 2: Working in batches, add an inch of water to a large 16-quart stockpot (or to multiple pots of your choice), add the prepared apples and cook over medium heat while stirring occasionally until the apples are very soft and falling apart when turned with a spatula or spoon. This is one time where you want the apples to turn to mush and have a soupy texture. The cooking time can vary depending on the texture and ripeness of your apples.
Step 3: Working in batches again, place the cooked apples into the basin of your strainer or into a blender. Run the apples through the strainer, then run the peelings through again to get a thicker texture. If blending, blend until smooth. Be careful with this step because the apples will be hot.
Old Amish tip (or maybe even redneck?):
A 5-gallon bucket that has been sanitized works very well to catch all the applesauce under the strainer. I do not recommend using just any 5-gallon bucket, it is best to use one that has only been used for food related purposes and has been cleaned thoroughly with hot soapy water before use.
Step 4: Once all the apples have been processed. Pour into several large (sanitized) bowls or containers. Add sugar and cinnamon to taste, then stir well to combine.
Step 5: Heat water in the canner, just enough to come up to within an inch of headspace on the quart jars. Meanwhile, divide the applesauce between around 24-quart jars (may have more or less), leaving an inch or two of space on top. Clean the rims of the jars and place lids on top. Add rings, twisting until tight, then place the jars of hot applesauce into the hot water in the canner. Process quart jars at a full rolling boil for 20 minutes and pint jars for 15 minutes. (Times can vary by altitude).
Tip: Do not place cold jars of applesauce into a canner with hot water! Be sure to work quickly to ensure the jars of applesauce are still hot. You may even wish to have two canners going at a time because this recipe yields a lot.
Final Step: Remove the jars and allow to rest on a towel for 24 hours. If any jars do not seal within that time, they should be refrigerated or discarded if discovered later than several hours at room temp. Serve and enjoy all winter long. 🙂
Storage: If properly sealed, this applesauce should last for up to a year. If you find a jar that has unsealed during storage, discard immediately and do not consume! If the jars do not seal within several hours of being canned, you can replace the lids and check the jars for cracks on the lining, then reprocess. Hot applesauce should not sit at room temperature for more than two hours before being properly sealed or refrigerated for food safety purposes.
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