How to Make and Can Homemade Applesauce (Chunky or Smooth)

Few things say fall like a pot of apples simmering on the stove. Homemade applesauce tastes brighter and fresher than anything from the store, and you get to decide exactly how sweet and how chunky it is. It's also one of the best recipes for new canners: apples are naturally acidic, the method is simple, and the payoff is a pantry shelf lined with jars you'll reach for all winter.

Whether you went a little overboard at the orchard or you've got a tree in the backyard, here's how to turn a big batch of apples into shelf-stable applesauce.

Choosing your apples
Mixing varieties gives you the best flavor. Sweeter apples like Gala, Fuji, and Honeycrisp pair well with tart ones like Granny Smith or McIntosh. McIntosh breaks down especially quickly if you want a smoother sauce.

Ingredients (makes about 7 pints)

• 20 to 25 medium apples, washed, peeled, cored, and quartered
• 2 cups water
• 3 tbsp bottled lemon juice
• Sugar to taste (optional)

Equipment

• Canning jars with new lids and bands
• Large stockpot or water bath canner with a rack
• Large stainless steel pot
• Ladle, jar lifter, and a clean towel
• reCAP® POUR Lid

Get ready

1. Wash the jars, lids, and bands, and keep the jars warm until you're ready to fill them.
2. Fill your stockpot with enough water to cover the jars by at least 1 inch, and bring it to a simmer.

Make the applesauce

1. Wash, peel, core, and quarter the apples. Quarters make a great chunky applesauce; slice them thinner if you'd like it smoother.
2. Combine the apples and 2 cups of water in a large stainless steel pot. Cook over medium-high heat, stirring occasionally, until the apples are tender and you see a bubbly foam, about 15 minutes.
3. Lower the heat and simmer, stirring often so nothing sticks. For a smooth sauce, mash the apples or run them through a food mill or blender.
4. Taste, and add sugar a little at a time if you'd like it sweeter. Stir in the lemon juice.
5. Bring the applesauce back to a boil just before filling the jars. It needs to go into the jars hot.

Preserve it

1. Ladle the hot applesauce into warm jars, leaving ½ inch of headspace (the space between the food and the jar's rim).
2. Wipe each rim clean, center the lid, and screw on the band until fingertip-tight.
3. Place the jars on the canning rack, lower them into the pot, and bring the water to a full rolling boil. Process pints for 15 minutes or quarts for 20 minutes. (If you live above 1,000 feet, add time for your altitude.)
4. Turn off the heat, remove the pot lid, and let the jars stand for 5 minutes.
5. Lift the jars out and set them on a towel or other heat-resistant surface, away from drafts.
6. After 12 to 24 hours, press the center of each lid. If it doesn't flex up and down, it's sealed. Refrigerate any jars that didn't seal and use them within a week or two.

Storing and enjoying
Store sealed jars in a cool, dark place and enjoy within a year. Serve it warm with pork chops, swirl it into oatmeal, spoon it over pancakes, or swap it for oil in muffins and quick breads.

Once a jar is open, keep it fresh. Swap the canning lid for a reCAP® POUR Lid. It fits regular and wide mouth jars, so your applesauce goes straight from the fridge to the table with an easy pour and a snug seal.