Applesauce (Adventures in Canning Things)

So last week I got a crash course on how to can things from my boyfriend’s mother. You would not believe how many jars of salsa and peaches there currently are sitting on the shelf on the stairs down to the basement.

But then I had to be all smart and decided to make applesauce too. This would have been a much faster process if I’d realized that my giant 1L jars didn’t fit in the canning pot before I got all ready to start. So I had to run into town to find a bunch of 500mL jars to work with instead. Eventually we got there and I have 3 500mL jars of applesauce now with all the others.

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  • 12 cups sliced apples, peeled and cored
  • 2.5 cups water
  1. Put all the sliced apples and the water in a large pot on the stove on high heat. Bring everything to a boil, and then reduce to medium heat and cook for 35 minutes. The apples should break down completely, but you can mash them with a potato masher if they aren’t smooth enough.
  2. When the apples are almost done cooking, run hot water into the clean, sanitized Mason jars to heat them up.
  3. Place the lids and rims of the jars into a small pot and bring to a boil.
  4. Fill the canning pot a bit more than half full of water with the rack inside as well. Place on the stove and bring to a boil.
  5. Fill the jars carefully, either with a ladle or a funnel or some combination of the two. Leave a 1/2 inch headspace. Make sure there aren’t any air bubbles in the jar.
  6. Wipe the edges of the jar with a damp cloth. Place the lid and rims on the jars and tighten the rims until they are just finger tight.
  7. Place the jars in the canning pot using the canning tongs. Once there is steam coming out of the pot, leave the jars in the hot water for 15 minutes.
  8. Turn the heat off and let the jars stay in the hot water for another 5 minutes. Remove them from the pot carefully using the tongs. Make sure the lids are completely sealed. They shouldn’t be sticking up at all or be able to pop up and down.
  9. Let the jars sit for 24 hrs.
  10. Label, and store in a cool dry place.

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