Canning applesauce may seem like a daunting task, but It is really quite simple. You have made your Homemade Applesauce and you want to can it. Here is how:
Read Preparing Jars and Lids for Canning and Getting Ready to Can on Mama’s Homestead.
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Ladle your applesauce into hot prepared canning jars (I use Ball Mason Jars and Lids.) to within ½ inch of the rim of the jar. Wipe the rim of your jar with a clean, damp cloth. Place your lids onto your jars, making sure the rubber seal meets the jar rim. Screw on the metal ring/band firmly (fingertip tight).
Use a jar lifter to place your applesauce in the metal canning rack in a water bath canner (I use a stainless steel one, but there are other granite ware water-bath canners available that are cheaper.). Bring the water to a medium rolling boil. Process pints and quarts in a boiling water bath for 20 minutes (times indicated for 1,000 feet above sea level).
When the time is complete turn off the heat, remove the canner lid, and allow the canner to cool for five minutes. Remove your jars of applesauce from the canner, place them on a cooling rack or dry kitchen towel two inches apart to cool. Some of the bands may seem loose at this point, do not re-tighten them.
After 12 hours, check to see if the jars have sealed, the center of the lid should be concaved and not able to flex. Remove the metal bands/rings; carefully try to pull the lid off with your finger tips to check the seal again. Place any unsealed jars in the refrigerator and use as soon as possible or reprocess starting over with new jars and lids.
Allow sealed jars to cool for 24 hours. Wash the jars (especially the threads) and label them with contents and date. Store your applesauce in a cool, dry place away from light.