I really enjoy a bowl of cold applesauce on a hot day… Especially this homemade applesauce NO SUGAR ADDED recipe! It’s a sunshine-in-a-jar snack that tastes fantastic! Enjoy this refreshing treat whenever you need a delightful pick-me-up.
I love getting big boxes of apples from the local orchards during apple season when they’re at their peak of ripeness (and so fresh)… I make fresh apples into apple pie, apple strudel, hot apple fritters… And preserve them in applesauce!
This sweet applesauce is a winner on its own, but it also shines as a yummy sidekick to pancakes, a delightful cake filling, or a delicious partner to pork chops. The possibilities are endless!
This tested recipe follows the national center for home food preparations guidelines for safety.
How To Make Applesauce No Added Sugar Recipe For Canning
Gather your tools and ingredients when you have several hours to do canning and start by sanitizing your jars, lids and tools.
Tools For This Easy Recipe
There are a few tools you’ll need, to make canning large batches easier, and to safely can applesauce, including:
- Large Pot or Water bath canner with canner rack. If you are buying equipment a canning rack with handles makes loading the water bath canner much easier!
- Quart or Pint size mason jars and new canning lids.
- Jar Lifter for lifting hot jars out of water.
- Magnetic Lid Lifter to remove hot lids from the simmering water.
- Apple Peeler
- Knife (or apple peeler, slicer corer machine.
- Cutting Board
- Immersion Blender or Potato Masher
- Large Cooking Pot
- A large Bowl
- Damp Cloth
- Plastic or Rubber Gloves for protection while cutting peppers.
- I love to use the Berkey water filter to eliminate any pest or herbicides chlorine and other bad things that can be in our water…
Simple Ingredients For The Best Applesauce No Sugar Added:
- 14-21 Pounds of third tart apples, like Granny Smith Apples, and two-thirds sweet apples like HoneyCrisp Apples. (It takes about 21 pounds of apples to fill a 7-quart canner, and 14 pounds to can a load of 9 pints.) I use granny smith apples and golden delicious, use your favorite apple variety for the best flavor.
- Lemon Juice
- 1-2 cups Water or Apple Juice!
How To Make Applesauce No Sugar Added Recipe
Making up your own applesauce is a breeze! Enjoy it plain or get creative and use it in countless yummy recipes.
- First, Wash, peel, and core apples.
- Place sliced apples into a large bowl of water with a cup of bottled lemon juice to prevent browning.
- After all apples have been peeled, cored and sliced into an ascorbic acid bath, drain apple slices and put them into a large (8-10-quart) cooking pot.
- Add 1/2 cup of water (or Apple Juice) for 14 pounds apples or 1 cup of water for 21 pounds apples. Adding enough water keeps apples from burning.
- Heat quickly until tender (5 to 20 minutes, depending on maturity and variety) Stirring occasionally to prevent burning. We’re going the classic stovetop route for this recipe, but feel free to experiment with your favorite slow cooker or instant pot settings if you prefer!
- For smooth applesauce, use an immersion blender, or potato masher or food processor to blend cooked apples. *****Skip the pressing step if you prefer chunky applesauce.****
- Add cinnamon seasoning if desired now.
- Reheat sauce to boiling.
- Fill jars with hot applesauce, leaving ½-inch headspace.
- Add 1 tablespoon lemon juice to each quart jar, or half a tablespoon for each pint jar.
- Remove air bubbles with a butter knife.
- Wipe Rim with a damp cloth.
- Place & adjust lids.
- Process in a waterbath canner.
Lemon Juice For Home-Canned Applesauce
Some recipes do not call for adding lemon juice to jars, however, newer ball recipes do require lemon juice. The Best Applesauce No Sugar Added Recipe includes the addition of lemon juice for safety precautions. However, there are other reasons to add lemon juice!
lemon juice will keep the applesauce in the jar from discoloring!
And Lemon juice will add a nice tart flavor to enhance your applesauce! If you want sweeter applesauce, omit tart apples and just use a sweet variety!
The lemon juice debate!
Some recipes skip it, others swear by it. This recipe includes lemon juice for a touch of brightness and to help preserve the vibrant color of the applesauce.?
Yes…. Modern tested recipes do call for lemon juice! Varying opinions among the most reputable sources, makes lemon juice seem to be optional. If you want to be extra safe, like me, add the bottled lemon juice (not fresh lemon juice).
The 2015 edition of the USDA Complete Guide does not require lemon juice in applesauce. However, the Ball Complete Book (2015) does require lemon juice, for reasons of safety do call for a tablespoon per quart jar.. They say:
“Lemon juice is not an optional addition. It’s added to preserve the apples’ natural color and to make sure the acidity is high enough… Different apple varieties and harvesting conditions can produce lower acidity.”
Ball / Bernardin Complete Book (2015)
The Ball Blue Book doesn’t call for lemon juice in the 36th edition… However, in the 37th edition on page 18, 3 tablespoons of bottled lemon juice appeared in the ingredient list for making 3 quarts of applesauce… Hmmm!
WATER BATH CANNING INSTRUCTIONS for Unsweetened Applesauce:
- There are two different kinds of water bath canning, hotpack, and raw pack. I’m using the HOT packing method of canning for the best color and flavor of preserved applesauce!
- Turn the heat up to high heat on the water bath canner, and get the water to a hard boil.
- Using a canning rack or jar lifter, lower jars into boiling water. Keep jars upright so applesauce does not get into the rim area and cause the seal to fail.
- If the water is not 1-2 inches above the jar lids, add more boiling water to get it up to the right level.
- Put the lid on the water bath canner, and set your timer:
- Process time: If you live between 1000 and 3000 ft elevation process PINT JARS at a high boil for 15 (Quart jars 25 minutes) minutes. If you live 3000- 6000 ft process PINT at a hard boil for 20 minutes (30 minutes for QUART jars). If you live above 6000 ft elevation process PINT for 25 minutes at a hard boil (35 minutes for quart jars).
- Check the canner every so often to make sure water is still 1-2 inches above jar lids, add more boiling water if needed.
After Processing Time
When the time is up, turn off the burner, and remove the lid.
Let everything cool for 5 minutes so the liquid in jars does not get pulled out by the temperature hanging too fast.
then remove jars KEEPING THEM IN THE UPRIGHT position so applesauce does not get between seal.
Set each hot jar at least an inch apart on a towel or wire rack to cool.
Let jars cool to room temperature for 12-24 hours.
DO NOT TIGHTEN LIDS OR PRESS ON LIDS! Jars must seal on their own to be safe.
After 12-24 hours, remove rings and wash jars.
Store sealed jars in a cool dry place (50-70 degrees) dark place for best results.
If you have a jar that does not seal, put it in the refrigerator and use it within a week.
Tips
If you want to add seasoning to homemade applesauce no sugar added recipe (like cinnamon) add it last before bringing it back to a boil and hot packing jars. Add 1 tablespoon seasoning at a time to taste.
Applesauce will taste different depending on the variety of apples you use. Fuji apples and gala apples are better enjoyed fresh in my opinion, but use your favorite!
Save your apple skins and add live vinegar to make your own apple cider vinegar!
Hotpacking Sugar Free Applesauce
Despite what common sense may be telling you, hot packing applesauce actually makes your applesauce look and taste better for a longer period of time! You think the more you cook your applesauce the less color or flavor you’ll get, but that is false. After a few months the hot-packed applesauce looks and tastes better than raw-packed applesauce!
The heat helps to break down complex compounds within the apples, releasing and intensifying their natural flavors. This process not only enhances the taste but also deepens the aroma of the applesauce, creating a richer sensory experience.
Hot-packing can also bring out the vibrant colors of the apples more effectively. While it may not be immediately noticeable, the heat sets in motion chemical reactions that stabilize the pigments in the apples. As a result, the applesauce not only maintains its color but can even become more visually appealing over time.
Hot-packing is the best way…. At first, the color of hot-packed foods may appear no better than that of raw-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior.
https://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf
This post is in collaboration with my friend Dusty over at Linen and Wildflowers!
How long will this applesauce magic last?
Properly canned applesauce can stay shelf-stable for years! But keep in mind, its flavor and quality are best within the first year. No worries, it’ll still taste amazing!
Tips for Longer Lasting Applesauce
Choose the freshest apples from the grocery store, or tree in apple season, for canning applesauce. Use home canned applesauce within one year for the best taste.
Apples may lose some of their freshness after harvesting, so preserving them promptly helps maintain their quality.
Over time, canned applesauce may experience some changes in quality, but it remains delicious and versatile.
As I mentioned, apples can lose a significant portion of their freshness after harvesting. Apples are susceptible to degradation due to exposure to oxygen, light, and heat, as well as enzymatic reactions that occur naturally in the fruit. Therefore, it’s not just the age of the apples, but also the time it takes between harvesting and processing that can impact the freshness.
Home canning, when done correctly, acts as a time capsule, preserving the applesauce at the point of canning. The sealed jars protect the contents from oxygen and light, preventing further loss in flavor. While it’s true that some flavors may continue to degrade over time, canned applesauce still retains a significant portion of its freshness, making it a valuable addition to your pantry.
How To Use Homemade Applesauce!
My family loves applesauce on our sweet cream pancakes or sourdough pancakes! We also love it on sourdough starter waffles, or just in a bowl as a refreshing dessert!
Recipe Card
Applesauce No Sugar Added Recipe for Canning
Ingredients
- 14-21 Pounds of a third tart apples like Granny Smith Apples, and two thirds sweet apples like HoneyCrisp Apples. (It takes about 21 pounds of apples to fill a 7 quart canner, and 14 pounds to can a load of 9 pints.) I use granny smith apples and golden delicious, use your favorite apple variety for best flavor.
- Lemon Juice
- 1-2 cups Water or Apple Juice!
Instructions
- First, Wash, peel, and core apples.
- Place sliced apples into a large bowl of water with a cup of bottled lemon juice to prevent browning.
- After all apples have been peeled, cored and sliced into ascorbic acid bath, drain apple slices and put them into a large (8-10-quart) cooking pot.
- Add 1/2 cup of water (or Apple Juice) for 14 pounds apples or 1 cup of water for 21 pounds apples. Adding enough water keeps apples from burning.
- Heat quickly until tender (5 to 20 minutes, depending on maturity and variety) Stirring occasionally to prevent burning. This recipe does not use a slow cooker or instant pot.
- For smooth applesauce, use an immersion blender, or potato masher or food processor to blend cooked apples. *****Skip the pressing step if you prefer chunky applesauce.****
- Add seasoning if desired now.
- Reheat sauce to boiling.
- Fill jars with hot applesauce, leaving ½-inch headspace.
- Add 1 tablespoon lemon juice to each quart jar, or half a tablespoon for each pint jar.
- Remove air bubbles with a butter knife.
- Wipe Rim with a damp cloth.
- Place & adjust lids.
- Process in a waterbath canner. Directions below –
Canning Instructions:
- Turn heat up to high heat on water bath canner, and get water to a hard boil.
- Using a canning rack or jar lifter, lower jars into boiling water. Keep jars upright so applesauce does not get into rim area and cause the seal to fail.
- If the water is not 1-2 inches above the jar lids, add more boiling water to get it up to the right level.
Put the lid on the water bath canner, and set your timer:
- Process time: If you live between 1000 and 3000 ft elevation process PINT JARS at a high boil for 15 (Quart jars 25 minutes) minutes. If you live 3000- 6000 ft process PINT at a hard boil for 20 minutes (30 minutes for QUART jars). If you live above 6000 ft elevation process PINT for 25 minutes at a hard boil (35 minutes for quart jars).
- . Check the canner every so often to make sure water is still 1-2 inches above jar lids, add more boiling water if needed.
- When time is up, turn off burner, and remove lid.
- Let cool for 5 minutes, then remove jars KEEPING THEM IN THE UPRIGHT position so applesauce does not get between seal.
- Set each hot jar at least an inch apart on a towel or wire rack to cool.
- Let jars cool to room temperature for 12-24 hours.
- DO NOT TIGHTEN LIDS OR PRESS ON LIDS! Jars must seal on their own to be safe.
- After 12-24 hours, remove rings and wash jars.
- Store sealed jars in a cool dry place (50-70 degrees) dark place for best results.
- If you have a jar that does not seal, put it in the refrigerator and use within a week.
Nutrition
You May Also Enjoy These Canning Recipes
Cowboy Candy, Candied Jalapenos Canning Recipe
Applesauce Canning Recipe without sugar!
Zucchini Pineapple Canning Recipe (Mock Pineapple)
Tomatillo Salsa Canning Recipe
Thank You so much for stopping by the farmhouse! If you like this recipe, I’d love a 5 star review, and tag me on Instagram with your yummy creations @Farmhouse_Harvest!
Sources
National Center for Home Food Preservation – USDA Applesauce Recipe
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
5 comments
Darin
Very easy recipe and delicious
Sue
Do you add Lemon Juice to each jar after the applesauce is in them or mix with hot applesauce before putting in jar?
juliea
Hi Sue! Thanks for asking… I add it to the applesauce before jarring it up!
Elaine
Great recipe-Does need lemon!!!
I use a fruit & vegetable strainer attachment with my Kitchen Aid mixer. I quarter my apples and microwave them in a glass bowl covered with plastic wrap till soft then put the apples through the strainer. This literally takes about 30 minutes to process 10 pounds of apples. Then all you need to do is heat the applesauce to 170°, put the sauce in hot prepped jars with the appropriate amount of lemon juice and process . Ten pounds of apples will make 8 pints of applesauce. There is very little waste using the juicer. I also do this with very ripe tomatoes. I juice them first then heat them for processing. Works great for all fruits (remove large pits first). Most fruits I will purée & freeze in 1/4c silicone trays and use for smoothies throughout the winter.
Recipe Bake
This was so delicious and came out great! We absolutely loved this recipe. Thank you for sharing.