Canning applesauce and apple pie filling is a great way to take advantage of early season apples and preserve the taste you know you will be craving around the holidays. Here are our recipes for homemade, no-sugar added applesauce and homemade apple pie filling.Print
- Yield: 2 quarts 1x
- Category: Sauce
- 6 pounds sweet apples such as Gala, Sansa or Honeycrisp
- 2 cups water
- 1 teaspoon cinnamon
- Wash apples well. Peel them if you are canning, and chop them into 1-inch pieces.
- Combine apples and water and bring to a boil, then cover and simmer for 20-30 minutes, until apples are soft and mashable.
- Uncover and simmer about 12 minutes until liquid evaporates. Mash the apples well with a fork.
- Stir in cinnamon.
- Cool before serving. If canning, keep hot.
Canning Applesauce and Apple Pie Filling
This recipe and canning instructions are also available in our cookbook, Savoring the Seasons at Weaver’s Orchard!
- 18 medium-sized apples
- 2 cups sugar
- ¼ cup flour
- 2 teaspoons cinnamon
- 2 tablespoons lemon juice
- Wash, peel, core and slice apples. In a large bowl mix apples with remaining ingredients and let stand for thirty minutes, stirring occasionally.
- Place apples in a large kettle and bring to a boil. Reduce heat and simmer for thirty minutes, stirring occasionally, until mixture thickens.
- After boiling the mixture, pour into warmed jars.
- Firmly pack the mixture down in the jar, wipe the lip of the jar and place canning lid on top. Secure the metallic ring around the jar.
- Place jars in a water bath for twenty minutes.
Want more info about safe canning procedures? Take a look at this article from the Penn State Agricultural Extension.