🍎

How to Can Applesauce

Homemade applesauce for a naturally sweet pantry staple.

The Short Answer

Applesauce is water bath canned. Process pints for 15 minutes and quarts for 20 minutes. No lemon juice required; apples are naturally high-acid.

Canning Method at a Glance

🫙 Water Bath
Pints: 15 min | Quarts: 20 min
212°F (100°C) boiling water

Source: USDA NCHFP | Last verified: March 30, 2026

Water Bath Canning Applesauce

Sugar is optional. Apples are naturally acidic enough.

Headspace: 0.5 inches

Step-by-Step: Canning Applesauce

  1. Wash, peel, core, and quarter apples.
  2. Cook with 1/2 cup water per 3 pounds apples until tender.
  3. Mash or use food mill for desired consistency.
  4. Add sugar and cinnamon if desired.
  5. Reheat to boiling. Ladle into hot jars.
  6. Remove air bubbles, wipe rims, apply lids.
The Professor
The Professor says:

Mix apple varieties for the best applesauce. About 60% tart (Granny Smith) to 40% sweet (Fuji, Gala) gives depth no single variety can match.

Safety Notes

Important: Safe for water bath canning without added acid. Do not add butter, oil, flour, or thickeners.

The Bottom Line

Applesauce can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.

Frequently Asked Questions

No. Sugar is entirely optional and does not affect safety.