A silky smooth, healthy applesauce recipe made with no added sugar and no peeling required.
Canning Time (optional)15mins
Course: Condiment, Snack
Keyword: apples, canning, fall, home preserves, winter
Author: Mikayla M
10poundsapples*20 cups cored & diced
Dice the apples into cubes and add it to a large pot with the water, and lemon juice if using.
Cover and heat over medium high until you hear the water begin to bubble.
Reduce to low and simmer for 20-40 minutes, stirring every 5 or so to move the bottom apples to the top.
When the apples are very soft to the touch, puree with an immersion blender or by transferring to a blender.*
Ladle hot applesauce into hot, clean pint sized jars, leaving 1/4 inch of headspace.
Wipe the rims clean and place on new seals. Tighten bands as much as you can by hand, using hand protection to handle hot jars.
Lower into a pot of rapidly boiling water fitted with a canning rack and place the lid on. The jars must be covered by 1" of water.
Let the jars process for 15 minutes, then remove and allow to cool completely before storing.*
*Use thin skinned, sweet apples for best flavor and quickest prep time. Peeling is optional.*You can also mash with a potato masher, but the texture will not be as smooth. I recommend peeling the apples if you go this route.*If you're new to canning, please refer to my water bath canning guide for more detailed steps and information on how to can.