20 Flavor-Packed Applesauce Canning Recipes

There’s a jar of summer sunshine waiting in every batch of homemade applesauce. Whether you prefer cinnamon-spiced, berry-infused, or classic sweet, these 20 canning recipes pack incredible flavor into every spoonful. Dive in and discover your new favorite way to preserve autumn’s bounty!

Classic Cinnamon Applesauce

No store-bought applesauce compares to the rich flavor of homemade. This classic cinnamon version uses honey for natural sweetness and is water-bath canned for long-term storage. Ready in under an hour.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Applesauce

• 3 lbs apples (mix of sweet and tart), peeled, cored, and chopped into 1-inch chunks
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• 1/2 cup water
• 2 tablespoons bottled lemon juice

Instructions

1. In a large heavy-bottomed pot, combine chopped apples, water, bottled lemon juice, and honey. Stir to coat. Using bottled lemon juice ensures the correct acidity for safe canning.
2. Bring to a boil over medium-high heat, then reduce to medium-low. Cover and simmer for 15–20 minutes, stirring occasionally to prevent sticking. The apples should be very tender and beginning to fall apart.
3. Remove from heat. Mash the apples with a potato masher for a chunky applesauce, or use an immersion blender for a smooth consistency. For best flavor, leave a little texture—it's more satisfying.
4. Stir in ground cinnamon. Taste and adjust sweetness or spice if desired. Keep in mind that sweetness will concentrate slightly during canning, so don't oversweeten.
5. Ladle the hot applesauce into sterilized pint jars, leaving 1/2-inch headspace. Wipe the rims clean, place lids and rings, and tighten to fingertip-tight. Use a jar lifter for safety.
6. Process in a boiling water bath for 20 minutes (adjust for altitude: add 5 minutes for 3,000–6,000 ft, 10 minutes above 6,000 ft). After processing, let jars cool undisturbed for 12–24 hours. Check seals—the lids should be concave and not flex when pressed.

Velvety and warmly spiced, this applesauce brings comfort in every spoonful. Swirl it into yogurt, spread on pancakes, or enjoy straight from the jar. The honey and cinnamon make it a versatile pantry staple that beats anything from the store.

Chunky Homestyle Applesauce

Get ready for the best chunky applesauce you'll ever make. This homestyle recipe keeps apple pieces intact for a satisfying texture. Pressure canning locks in fresh flavor.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Applesauce

• 5 lbs mixed apples (such as Gala, Fuji, or Granny Smith)
• 1/2 cup water
• 2 tbsp lemon juice
• 1/2 cup granulated sugar (adjust to taste)
• 1 tsp ground cinnamon
• 1/8 tsp salt

Instructions

1. Wash, peel, core, and chop apples into 1-inch chunks. Tip: Use an apple peeler-corer-slicer to speed up prep.
2. In a large pot, combine apples, water, and lemon juice. Cook over medium heat, stirring occasionally, for 15–20 minutes until apples are tender.
3. Use a potato masher to mash about half the apples, leaving chunky pieces for texture. Tip: Mash gently; you want distinct apple bits.
4. Stir in sugar, cinnamon, and salt. Cook for another 5 minutes, then taste and adjust sweetness if needed. Tip: Start with less sugar—you can always add more.
5. Meanwhile, prepare your pressure canner and sterilize 4 pint-sized jars, lids, and rings according to manufacturer instructions.
6. Ladle hot applesauce into hot jars, leaving 1/2-inch headspace. Run a spatula around the inside to remove air bubbles. Wipe rims clean, then center lids and screw on rings finger-tight.
7. Place jars in pressure canner. Process at 10 PSI (weighted gauge) or 11 PSI (dial gauge) for 20 minutes for pints. Adjust for altitude if needed.
8. After processing, turn off heat and allow canner to depressurize naturally (about 30 minutes). Remove jars carefully and cool completely on a towel. Check seals—lids should be concave and not flex when pressed.

Rich with apple flavor and a hint of cinnamon, this chunky applesauce is perfect straight from the jar or as a topping. Try it warm over ice cream or stirred into oatmeal for a cozy treat.

No-Sugar-Added Applesauce

Bypass added sugar and let apple juice do the sweetening. This no-sugar-added applesauce is simple, naturally sweet, and perfect for water-bath canning.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Main

• 5 lbs apples (mix of sweet and tart, e.g., Honeycrisp and Granny Smith)
• 1 cup unsweetened apple juice
• 2 tbsp lemon juice (bottled, for consistent acidity)
• 1 tsp ground cinnamon (optional)

Instructions

1. Wash, peel, core, and chop apples into 1-inch chunks. You should have about 12 cups.
2. In a large stockpot, combine apples and apple juice. Bring to a boil over high heat, then reduce to medium-low.
3. Simmer uncovered for 20–25 minutes, stirring occasionally, until apples are very soft and mash easily with a fork. Tip: For a smoother texture, use a potato masher or immersion blender at this point.
4. Remove from heat. Stir in lemon juice and cinnamon (if using). Tip: For a chunkier sauce, skip blending; for smooth, run through a food mill or blend briefly.
5. If canning: Prepare a water-bath canner and sterilize 4 pint jars, lids, and rings. Keep jars hot.
6. Ladle hot applesauce into hot jars, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic spatula. Tip: Wipe rims clean with a damp paper towel to ensure a good seal.
7. Center lids on jars, screw on rings fingertip-tight. Process in boiling water bath for 20 minutes (adjust for altitude).
8. Turn off heat, remove canner lid, let jars sit for 5 minutes. Then remove jars to a towel-lined counter. Cool completely, check seals after 24 hours.

This applesauce has a naturally bright flavor and a thick, chunky texture. Try it warm over oatmeal or as a healthy snack straight from the jar.

Spiced Apple Butter

Your slow cooker does all the heavy lifting for this spiced apple butter. Just peel, chop, and let it simmer into a rich, velvety spread perfect for holiday gifting.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 300 minutes

Ingredients

• 4 lbs apples (such as Fuji or Granny Smith), peeled, cored, chopped
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tbsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 2 tbsp lemon juice

Instructions

1. Combine chopped apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, allspice, salt, and lemon juice in a 6-qt slow cooker. Stir well.
2. Cover and cook on low for 8 hours or on high for 4 hours, until apples are very soft and falling apart. Stir once halfway through.
3. Turn off heat. Use an immersion blender to purée the mixture until smooth. (Tip: For a chunkier butter, pulse just a few times.)
4. Return slow cooker to low heat, leaving lid slightly ajar to let steam escape. Cook for 1-2 more hours, stirring every 30 minutes, until thickened to your liking. (Tip: Test thickness on a chilled plate—it should not run.)
5. Ladle hot apple butter into sterilized canning jars, leaving 1/4-inch headspace. Wipe rims, seal with lids and bands, and process in a boiling water bath for 10 minutes. (Tip: Use a jar lifter and keep jars hot to avoid breakage.)
6. Let jars cool undisturbed for 12-24 hours. Check seals by pressing center of lid—it should not flex. (Tip: Refrigerate unsealed jars and use within 3 weeks.)

Spread this deep amber butter on warm biscuits or swirl into oatmeal for a comforting fall breakfast. Its concentrated apple flavor with hints of cinnamon and clove makes every spoonful taste like homemade holiday tradition.

Strawberry Applesauce

Making your own strawberry applesauce is easier than you think. This version blends fresh strawberries into tender cooked apples for a vibrant, fruity spread. It's perfect for canning so you can enjoy summer flavors year-round.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Applesauce

• 4 lbs apples, peeled, cored, and chopped (mix of sweet and tart)
• 1 lb fresh strawberries, hulled and halved
• 1/2 cup granulated sugar (optional)
• 1 tbsp lemon juice
• 1/2 cup water

Instructions

1. In a large pot, combine apples, water, and lemon juice. Bring to a boil over high heat.
2. Reduce heat to medium-low, cover, and simmer for 20–25 minutes until apples are soft. Tip: Stir occasionally to prevent sticking.
3. Add strawberries and sugar (if using); cook for 5 more minutes until strawberries soften. Tip: Taste and adjust sugar based on sweetness of fruit.
4. Remove from heat. Blend with an immersion blender until smooth. For chunkier texture, mash with a potato masher instead.
5. If canning, prepare a water bath canner. Ladle hot sauce into sterilized half-pint jars, leaving 1/2-inch headspace. Wipe rims, apply lids and bands.
6. Process jars in boiling water for 20 minutes (adjust for altitude). Let cool undisturbed for 12–24 hours. Check seals. Tip: Unsealed jars can be refrigerated and used within a week.

Pair this sweet-tart applesauce with yogurt, oatmeal, or straight from the jar. It's also delicious swirled into smoothies or spooned over pancakes for a fruity kick.

Ginger Peach Applesauce

Mixing ripe peaches and crisp apples with fresh ginger creates a vibrant applesauce. This pressure-canned version locks in peak summer flavor for year-round enjoyment.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the applesauce

• 4 lbs apples (about 8 medium), peeled, cored, chopped
• 2 lbs peaches (about 6 medium), peeled, pitted, chopped
• 1/2 cup granulated sugar
• 1/4 cup bottled lemon juice
• 2 tablespoons grated fresh ginger

Instructions

1. Prepare fruit: Peel, core, and chop apples into 1-inch chunks. Peel, pit, and chop peaches. Tip: Score the peach bottoms, blanch for 30 seconds in boiling water, then plunge into ice water for easy peeling.
2. Combine fruit in a large stockpot. Add sugar, lemon juice, and grated ginger. Stir to coat.
3. Cook over medium-high heat, stirring occasionally, until fruit breaks down, about 20 minutes. Tip: For chunkier sauce, mash with a potato masher; for smooth, use an immersion blender after cooking.
4. Bring mixture to a boil. Reduce heat and simmer for 5 minutes to thicken.
5. Meanwhile, prepare pressure canner: Add water according to manufacturer's instructions. Place jars in canner to heat.
6. Ladle hot applesauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula. Wipe rim, place lid, and screw band fingertip-tight.
7. Process in pressure canner at 5 pounds pressure for 10 minutes for pints. Tip: Adjust processing time for altitude; consult your canner manual.
8. Turn off heat and let canner depressurize naturally. Remove jars and cool on a towel. Check seals after 24 hours.

Each spoonful delivers a bright, tangy-sweet balance with a warm ginger kick. This applesauce is perfect on its own, swirled into yogurt, or spooned over pork chops. The pressure canning ensures it stays fresh in your pantry for months.

Maple Bourbon Applesauce

Ditch the plain applesauce. This maple bourbon version is perfect for fall canning. It's sweet, smoky, and shelf-stable.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Applesauce

• 4 lbs apples (such as Honeycrisp and Granny Smith), peeled, cored, and chopped
• 1/2 cup water
• 2 tbsp bottled lemon juice
• 1/2 cup pure maple syrup
• 1 tsp ground cinnamon
• 1/4 cup bourbon

Instructions

1. In a large pot, combine apples, water, lemon juice, maple syrup, and cinnamon. Bring to a boil over medium-high heat.
2. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until apples are very soft, stirring occasionally.
3. Remove from heat. Use an immersion blender to puree until smooth. (Tip: For chunky applesauce, blend only half.)
4. Stir in bourbon until incorporated. Return pot to low heat to keep hot.
5. Ladle hot applesauce into warm, sterilized pint jars, leaving 1/2-inch headspace. (Tip: Use a funnel to avoid spills.)
6. Wipe jar rims with a clean, damp towel. Place lids and screw bands on until fingertip-tight.
7. Process jars in a boiling water bath for 15 minutes (adjust for altitude above 1,000 ft). (Tip: Start timer only after water returns to a full boil.)
8. Remove jars and let cool undisturbed for 12-24 hours. Check seals by pressing center of lid—if it doesn't flex, it's sealed.

Canned applesauce will keep for up to a year in a cool, dark place. The bourbon adds a subtle warmth without overwhelming the fruit. Serve alongside roasted pork or swirl into oatmeal.

Cranberry Apple Sauce

Zesty and sweet, this cranberry apple sauce is a must for Thanksgiving. Made with fresh cranberries and crisp apples, it's canned for year-round enjoyment. No fuss, just bold flavor.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz fresh or frozen cranberries
• 2 large apples (such as Granny Smith), peeled, cored, and diced
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice

Instructions

1. Combine cranberries, diced apples, sugar, water, and cinnamon in a large saucepan. Stir to mix.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 15-20 minutes, until cranberries have burst and apples are tender. Tip: To test doneness, press a cranberry against the side of the pan—it should break apart easily.
4. Remove from heat and stir in lemon juice. This brightens the flavor and helps preserve color.
5. Mash the sauce to your desired consistency using a potato masher or fork—leave some chunks for texture. Tip: For a smoother sauce, pulse in a food processor, but don't overdo it.
6. If canning, ladle hot sauce into sterilized jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes. Tip: Always use fresh lids and wipe rims clean for a proper seal.

Rich and tangy, this sauce thickens as it cools. Serve chilled or at room temperature. It's fantastic on turkey, swirled into yogurt, or spread on leftover sandwiches.

Pear Apple Sauce

Nothing beats the simplicity of homemade pear apple sauce. With ripe fruit and a mild, naturally sweet flavor, it's perfect for pressure canning. This recipe yields a smooth, versatile sauce you'll reach for all year.

Serving: 16 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

• 3 lbs ripe pears (about 6-8), peeled, cored, and chopped
• 3 lbs ripe apples (about 6-8), peeled, cored, and chopped
• 1/2 cup water
• 2 tablespoons lemon juice

Instructions

1. Wash, peel, core, and chop the pears and apples into 1-inch chunks. Toss with lemon juice to prevent browning. Tip: The lemon juice adds necessary acidity for safe canning.
2. In a large pot, combine the chopped fruit and water. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until fruit is very soft. Tip: Use ripe but firm fruit for best texture.
4. Mash the fruit with a potato masher or process with an immersion blender until smooth or chunky as desired. Blend in batches if using a blender, being careful of hot steam.
5. Ladle the hot sauce into sterilized pint or half-pint jars, leaving 1/2-inch headspace. Remove air bubbles with a nonmetallic tool. Wipe jar rims clean, then center lids and screw on bands fingertip-tight.
6. Place jars in a pressure canner with the recommended amount of water. Process at 10 pounds pressure (adjust for your altitude) for 15 minutes for pints or 20 minutes for quarts. Tip: Always follow your canner manufacturer's instructions.
7. After processing, turn off heat and let the canner depressurize naturally. Remove jars and place on a towel-lined counter. Let cool undisturbed for 12–24 hours. Check seals by pressing the center of each lid; it should not flex.

Use this pear apple sauce as a topping for oatmeal, pancakes, or stirred into yogurt. Its mild sweetness also complements savory dishes like roasted pork or chicken. Store unopened jars in a cool, dark place for up to a year.

Tropical Mango Applesauce

Nothing beats homemade applesauce, and this tropical twist with ripe mango is a game-changer. It's naturally sweet, tangy, and perfect for canning. Ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 3 cups diced ripe mango (about 2 large mangoes)
• 3 cups diced peeled apples (about 3 medium apples, such as Granny Smith)
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice

Instructions

1. Place the diced mango and apples in a large heavy-bottomed pot. Add 1/4 cup water to prevent sticking.
2. Cook over medium heat, stirring occasionally, for 15 minutes until the fruit is soft and releases juices. Tip: If the mixture seems dry, add 2 more tablespoons water.
3. Remove from heat and puree with an immersion blender until smooth. Alternatively, carefully transfer to a blender and blend in batches.
4. Return the puree to the pot. Stir in the sugar and lemon juice. Tip: Taste and adjust sugar based on mango sweetness, but 1/2 cup is a good starting point for balanced flavor.
5. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cook for 5 minutes, stirring frequently, to thicken slightly.
6. While the applesauce simmers, prepare your canning equipment: sterilize 4 half-pint jars, lids, and rings in boiling water.
7. Ladle the hot applesauce into the sterilized jars, leaving 1/2-inch headspace. Wipe rims, place lids, and screw on rings fingertip-tight.
8. Process the jars in a boiling water bath for 10 minutes (adjust for altitude: add 1 minute per 1,000 feet above sea level). Turn off heat, let jars sit for 5 minutes, then remove to cool. Check seals after 24 hours.

You'll get a silky, vibrant sauce with balanced sweet-tart notes. Serve it chilled over pancakes, swirl into oatmeal, or enjoy straight from the jar for a tropical treat.

Berry Medley Applesauce

Kick off your morning with this antioxidant-rich berry medley applesauce. It's a perfect way to use up summer berries and stock your pantry with a canned treat.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 4 pounds apples (Gala or Fuji), peeled, cored, and chopped
• 2 cups fresh or frozen blueberries
• 1 cup fresh or frozen raspberries
• 1/2 cup granulated sugar (optional)
• 2 tablespoons lemon juice
• 1/2 cup water

Instructions

1. Wash and sterilize 4 pint canning jars, lids, and bands in boiling water. Keep them hot until use.
2. In a large pot, combine chopped apples, water, and lemon juice. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally, until apples are very soft. (Tip: For chunkier sauce, leave some peel on; for smooth, peel completely.)
3. Mash apples with a potato masher or immersion blender to desired consistency. Some chunks add texture.
4. Stir in blueberries, raspberries, and sugar (if using). Cook uncovered over medium heat for 10 minutes, stirring often to prevent sticking, until berries burst and sauce thickens slightly.
5. Ladle hot applesauce into prepared jars, leaving 1/2-inch headspace. Wipe rims clean, place lids, and screw on bands until fingertip-tight.
6. Process jars in a boiling water canner for 15 minutes (adjust for altitude if needed). Turn off heat, let jars sit 5 minutes, then remove to a towel-lined counter. Cool completely, then check seals. Store sealed jars in a cool, dark place.
7. Tip: To adjust for altitude, add 5 minutes processing time for every 1,000 feet above sea level.

Keep a jar in the fridge for a quick snack or spoon it over pancakes. The bright berry flavor will remind you of summer all year.

Vanilla Bean Applesauce

Just a few simple ingredients transform fresh apples into a creamy, vanilla-kissed applesauce that's perfect for water bath canning. No pectin needed, just real vanilla bean seeds for that homemade touch.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

Applesauce

• 4 lbs apples (mix of sweet and tart), peeled, cored, and sliced
• 1/2 cup water
• 2 tbsp lemon juice
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped
• Pinch of salt

Instructions

1. In a large pot, combine sliced apples, water, and lemon juice. Tip: Use a mix of apple varieties (like Honeycrisp and Granny Smith) for balanced flavor.
2. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15–20 minutes until apples are very soft and falling apart.
3. Remove from heat. Mash the apples with a potato masher for a chunky texture, or use an immersion blender for a smooth, creamy sauce. Tip: Leave a few chunks for rustic appeal.
4. Stir in sugar, salt, and vanilla bean seeds and the scraped pod. Return to a simmer over medium heat, stirring occasionally, for 5 minutes. Discard the vanilla pod.
5. Ladle the hot applesauce into sterilized pint jars, leaving 1/2 inch headspace. Wipe rims, center lids, and screw on bands fingertip-tight. Tip: Always use new lids for a proper seal.
6. Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Turn off heat, remove lid, and let jars sit in water for 5 minutes more before removing to cool.
7. Cool jars undisturbed for 12–24 hours. Check seals by pressing the center of each lid—it should not pop. Refrigerate any unsealed jars and use within 3 weeks.

Velvety smooth with flecks of vanilla, this applesauce is delicious on its own or spooned over yogurt or pancakes. It keeps for up to a year in your pantry, so you can enjoy summer's bounty all winter long.

Lemon Ginger Applesauce

Craving a bright, tangy applesauce with a kick? This lemon ginger version is pressure-canned for year-round enjoyment. It's a refreshing twist on a classic.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 4 lbs apples (peeled, cored, sliced)
• 1/2 cup water
• 1/4 cup lemon juice (fresh)
• 2 tbsp lemon zest
• 2 tbsp grated fresh ginger
• 1/2 cup granulated sugar

Instructions

1. Prepare a pressure canner with water and jars according to manufacturer's instructions.
2. Combine apples, water, lemon juice, lemon zest, ginger, and sugar in a large stainless steel pot.
3. Bring to a boil over medium-high heat.
4. Reduce heat to low and simmer, stirring occasionally, until apples are soft, about 20 minutes.
5. Remove from heat.
6. Mash with a potato masher to desired consistency. (Tip: For smoother sauce, pulse in a food processor.)
7. Ladle hot applesauce into hot, sterilized pint jars, leaving 1/2-inch headspace.
8. Remove air bubbles by running a non-metallic spatula around inside of jars. (Tip: Wipe jar rims with a clean, damp cloth to ensure a good seal.)
9. Apply lids and rings, tighten finger-tight.
10. Place jars in pressure canner.
11. Process at 10 lbs pressure (adjust for altitude) for 10 minutes for pints.
12. Turn off heat and allow canner to depressurize naturally.
13. Remove jars and cool on a towel-lined counter.
14. Check seals after 24 hours. (Tip: Store in a cool, dark place for up to 12 months.)

Luscious and aromatic, this applesauce pairs perfectly with pork chops or spooned over vanilla ice cream. The lemon-ginger zing makes it a standout condiment for any meal.

Pumpkin Spice Applesauce

A cozy fall staple, this pumpkin spice applesauce combines fresh apples with pumpkin puree and warm spices. It's easy to water-bath can for enjoying all season.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Applesauce

• 4 lbs apples (such as Fuji or Gala), peeled, cored, and chopped
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 2 tsp pumpkin pie spice
• 2 tbsp lemon juice

Instructions

1. Wash, peel, core, and chop apples into 1-inch chunks. (Tip: Use firm apples like Fuji or Gala for best texture.)
2. In a large pot, combine apples, pumpkin puree, sugar, pumpkin pie spice, and lemon juice. Bring to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until apples are very soft.
4. Mash apples with a potato masher to desired consistency. (Tip: Leave some chunks for a rustic applesauce, or blend smooth for a uniform texture.)
5. Meanwhile, prepare a water bath canner and sterilize jars and lids according to manufacturer instructions.
6. Ladle hot applesauce into hot jars, leaving 1/2-inch headspace. Remove air bubbles with a non-metallic tool.
7. Wipe jar rims clean, center lids, and screw on rings until fingertip-tight.
8. Process jars in boiling water bath for 20 minutes (pints) or 25 minutes (quarts). Adjust processing time for altitude if needed. (Tip: At altitudes above 1,000 feet, add 5 minutes per 1,000 feet.)
9. Remove jars and let cool undisturbed for 12–24 hours. Check seals; refrigerate any unsealed jars and use within 3 weeks.

With its warm spices and smooth, thick texture, this applesauce is perfect for fall mornings or as a side to pork chops. Try swirling it into oatmeal or yogurt for an extra seasonal kick.

Mint Apple Sauce

Whip up this refreshing mint apple sauce for a cool twist on a classic. It's perfect for canning and using all winter long.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the sauce

• 6 cups peeled, cored, and chopped apples (about 3 lbs, mix of sweet and tart)
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1/4 cup fresh mint leaves, finely chopped

Instructions

1. In a large stainless steel pot, combine apples, sugar, and lemon juice. Let stand for 10 minutes to draw out juices.
2. Bring mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
3. Reduce heat to medium-low and simmer, stirring occasionally, for 20–25 minutes until apples are very soft and broken down. For chunkier sauce, mash lightly with a potato masher; for smooth, use an immersion blender.
4. Remove pot from heat. Stir in chopped mint leaves. Let cool for 5 minutes to steep the mint flavor.
5. Ladle hot sauce into sterilized pint canning jars, leaving 1/2-inch headspace. Wipe rims clean, place lids, and screw on bands fingertip-tight.
6. Process jars in a boiling water bath for 10 minutes (adjust for altitude). Turn off heat, remove lid, and let jars sit for 5 minutes before removing to a towel-lined surface to cool completely. Check seals after 24 hours.

Pair this minty sauce with roasted pork or lamb, or swirl it into yogurt for a quick breakfast. The cool mint balances the sweet-tart apples perfectly, making every spoonful refreshing.

Rosemary Apple Sauce

Bring a savory twist to classic apple sauce with this rosemary-infused version. But wait—this isn't your grandma's apple sauce. Rosemary adds an herbal kick that pairs perfectly with pork or pancakes.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 5 lbs apples (mix of sweet and tart, such as Fuji and Granny Smith)
• 1 cup granulated sugar
• 2 tbsp lemon juice
• 1 cup water
• 2 sprigs fresh rosemary
• 4 (1-pint) glass jars with lids and bands

Instructions

1. Sterilize the jars and lids by boiling them in a large pot of water for 10 minutes. Keep them hot until ready to use.
2. Peel, core, and chop the apples into 1-inch chunks. You should have about 12 cups.
3. In a large nonreactive pot, combine the chopped apples, sugar, lemon juice, water, and rosemary sprigs. Stir to combine.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 20-25 minutes, stirring occasionally, until the apples are very soft and falling apart.
5. Remove the rosemary sprigs and discard. For chunky sauce, mash the apples with a potato masher. For smooth sauce, use an immersion blender directly in the pot. (Tip: Use a mix of sweet and tart apples for best flavor. Don't skip the lemon juice – it preserves color and balances sweetness. For chunky sauce, mash with a potato masher; for smooth, use an immersion blender.)
6. Ladle the hot apple sauce into the prepared jars, leaving 1/2-inch headspace. Wipe the jar rims clean with a damp paper towel. Place the lids on and screw on the bands until fingertip-tight.
7. Process the jars in a boiling water bath canner for 15 minutes (adjust for altitude: add 1 minute per 1,000 feet above sea level). Turn off the heat and let the jars sit in the water for 5 minutes, then remove them to a towel-lined surface. Let cool completely, 12-24 hours. Check seals – lids should not flex when pressed.

Keep a jar in your pantry for quick weeknight sides. The rosemary mellows during cooking, leaving a subtle earthy flavor that’s perfect alongside roasted pork or spread on warm biscuits. The texture can be as chunky or smooth as you like, making it a versatile staple.

Caramel Applesauce

Whip up a batch of decadent caramel applesauce with a homemade caramel swirl. This water-bath canned recipe is perfect for gift-giving or enjoying all winter. The combination of tart apples and sweet caramel is irresistible.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 4 lbs apples (such as Fuji or Granny Smith), peeled, cored, and sliced
• 1/2 cup water
• 2 tbsp lemon juice
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 cup packed brown sugar
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. In a large pot, combine apple slices, water, lemon juice, granulated sugar, and cinnamon. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until apples are very soft.
2. Remove from heat and use an immersion blender to purée until smooth. Alternatively, transfer to a blender in batches and blend until smooth. Set aside.
3. In a medium saucepan, melt butter over medium heat. Add brown sugar and stir constantly until dissolved and bubbling, about 2 minutes.
4. Slowly pour in heavy cream while whisking continuously. Bring to a gentle boil and cook for 2 minutes, stirring constantly, until thickened slightly.
5. Remove caramel from heat and stir in vanilla extract and salt. Let cool for 5 minutes.
6. Ladle warm applesauce into a large bowl, then drizzle caramel over the top. Use a knife or skewer to gently swirl the caramel through the applesauce without fully incorporating it.
7. To can: Fill sterilized pint jars with the applesauce, leaving 1/2-inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for 20 minutes (adjust for altitude). Remove jars and let cool undisturbed for 12 hours. Check seals before storing.
8. Tip: For a smoother texture, use a food mill instead of blending. For a deeper caramel flavor, use dark brown sugar. Always use fresh lemon juice to prevent browning and ensure safe acidity for canning.

Heavenly smooth with pockets of gooey caramel, this applesauce is a standout on its own or spooned over vanilla ice cream. The caramel swirl adds a touch of decadence that makes it feel like dessert. Store in the pantry for up to a year—if it lasts that long.

Apple Cinnamon Raisin Sauce

This apple cinnamon raisin sauce is a chewy, spiced treat. It pressure cans beautifully for year-round enjoyment.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the sauce

• 4 lbs apples (about 8 medium), peeled, cored, and chopped
• 1/2 cup water
• 2 tbsp lemon juice
• 1 cup raisins
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. Peel, core, and chop apples into small chunks (about 1/2 inch).
2. In a large pot, combine apples, water, and lemon juice. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
4. Add raisins, sugar, and cinnamon. Stir well to combine.
5. Continue simmering for 20-25 minutes, stirring occasionally, until apples are soft and sauce thickens slightly. For a chunkier sauce, mash lightly with a potato masher; for smoother, use an immersion blender. (Tip: Cook a few minutes longer if you prefer a thicker consistency.)
6. Ladle hot sauce into sterilized pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp cloth. (Tip: Use a canning funnel to avoid spills.)
7. Apply lids and bands, tightening just fingertip-tight. Place jars in a pressure canner with the recommended amount of water.
8. Process at 10 lbs pressure (adjust for altitude) for 10 minutes. Ensure pressure is stable before starting the timer. (Tip: Let the canner depressurize naturally for steady cooling.)
9. Remove jars and let cool completely on a towel-lined counter. Check seals after 12 hours. Store in a cool, dark place.

A dollop of this sauce on oatmeal or pancakes is heavenly. Use it as a spread on toast or alongside pork chops. The chewy raisins and warm cinnamon make each bite comforting.

Spiced Apple Chutney

Canned spiced apple chutney hits that sweet-savory spot. This vinegar-based recipe is pantry-friendly and perfect for gifting.

Serving: 32 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Chutney

• 4 lbs (about 8 cups) apples, peeled, cored, and chopped
• 2 cups cider vinegar
• 2 cups packed brown sugar
• 1 cup finely chopped onion
• 1 cup raisins
• 1 tbsp grated fresh ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1 tsp salt

Instructions

1. Sterilize 4 half-pint jars and lids by boiling for 10 minutes. Keep hot until used.
2. In a large, heavy-bottomed pot, combine apples, vinegar, brown sugar, onion, raisins, ginger, cinnamon, cloves, allspice, and salt. Stir well.
3. Bring to a boil over medium-high heat, stirring often. Reduce heat and simmer, stirring occasionally, until the chutney thickens and the apples are tender, about 20-30 minutes. (Tip: To test doneness, drag a spoon across the bottom—if it leaves a clear trail, it’s ready.)
4. Use a slotted spoon to remove a small amount of foam if needed.
5. Ladle hot chutney into the hot jars, leaving 1/4 inch headspace. Remove air bubbles with a spatula.
6. Wipe jar rims clean, center lids, and screw on rings until fingertip-tight.
7. Process in a boiling water bath canner for 10 minutes (adjust for altitude). After cooling, check seals—lids should not flex up and down.

Pair this chutney with sharp cheddar cheese or roasted pork. The flavors deepen after a week of mellowing, so make it ahead for best results.

Sugar-Free Applesauce

Most store-bought applesauce is loaded with sugar, but this homemade version is naturally sweet and perfect for diabetics. Pressure canning locks in flavor without any added sugar. Make a big batch now and enjoy it all year.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Applesauce

• 5 lbs apples (mix of sweet and tart, like Fuji and Granny Smith)
• 1 cup water
• 2 tbsp lemon juice

For Canning (optional)

• 4 pint jars with lids and bands
• Water for canner

Instructions

1. Wash, peel, core, and chop apples into 1-inch chunks. Toss with lemon juice to prevent browning.
2. Place apples and water in a large pot. Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 20 minutes, stirring occasionally, until apples are very soft.
3. Mash apples with a potato masher for chunky applesauce, or use an immersion blender for smooth. Tip: For extra flavor, add a cinnamon stick during cooking and remove before mashing.
4. If canning, prepare a pressure canner with the required amount of water according to manufacturer's instructions. Sterilize jars, lids, and bands in boiling water.
5. Ladle hot applesauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles with a non-metallic spatula. Wipe rims clean, center lids, and screw bands fingertip-tight.
6. Place jars in pressure canner. Process at 10 lbs pressure (adjust for altitude) for 20 minutes for pints. Turn off heat and let canner depressurize naturally. Tip: Do not force-cool the canner; this can cause liquid loss and poor seals.
7. After 10-15 minutes, carefully remove jars and place on a towel-lined counter. Let cool completely, 12-24 hours. Check seals by pressing center of lid; it should not flex. Tip: Label jars with date and store in a cool dark place for up to 1 year.

Keep a jar in the fridge for a quick snack or serve warm over pancakes. The natural sweetness from the apples shines through with a bright, tangy finish. This applesauce also makes an excellent fat replacement in baking.

Conclusion

From sweet orchard blends to spicy chai-infused creations, these 20 applesauce canning recipes offer endless flavor possibilities. Whether you’re a seasoned canner or just starting, there’s a jar waiting to be filled. Try a few, then share your favorites in the comments—and don’t forget to pin this roundup on Pinterest for later!